Add heavy cream to the bowl of the KitchenAid Stand Mixer with the whisk attachment and beat on medium high speed till you achieve soft peaks. If you don't have a stand mixer, feel free to use a hand mixer.

Once the cream reaches soft peaks, add mango puree, cream cheese, ¼ cup caster sugar and vanilla extract. Whisk for a minute or so till combined well.

Pulse the granola a few times in a food processor till it resembles bread crumbs. Add butter and two tablespoons sugar to this and combine. Set aside.

To assemble the jars, divide the granola mixture into 6 jars. I used the back of a spoon to press the granola mixture evenly in the jars. Pipe the cheesecake mixture into each jar, equally divided. Refrigerate for at least 2 hours. Top with chopped mangoes and other fruits just before serving.