Using a food processor, grind the graham crackers into a coarse crumb. Now slowly add the melted butter to the crumb and run the processor until the mixture is wet. You could also do this by hand. Just mash the crackers well and then add the butter and mix using your hands.

Add the crumbs evenly in between six individual dessert cups and press it down well. Leave the cups in the refrigerator until the rest of the ingredients are ready.

Next combine the softened cream cheese, sugar, and heavy cream in a mixing bowl. Using a whisk, mix them well until there are no clumps in the cream cheese. Keep it aside.

If using agar strands break them into small pieces and add the measured amount into half a cup of water and bring it to a boil. Boil until the agar melts. It will take about 10-15 mins for agar strands to melt whereas the agar powder would take only 2-3 mins. Turn off the heat and let it cool down for 2 minutes.

Add the mango pulp and the cardamom powder to the agar mixture. Mix well.

Add half of the mango-agar mixture into the cream cheese mixture and mix well. Pour this cream cheese-mango mixture evenly as the second layer on top of the graham crumbs. Return the cups to the refrigerator for about 10 minutes to set.

After 10 minutes, distribute evenly the mango-agar mixture as the third layer and let it set in the refrigerator for 2-3 hrs.