Put the biscuits in a zip lock bag and crush the biscuits by rolling a rolling pin over it. Remove the crushed biscuits into a bowl and mix it with melted butter
Put this biscuit mixture at the base of every jar. Press with a spoon while adding the crushed biscuits to the bottom of the jars. Refrigerate for 10 mins
In another bowl, beat the cream cheese until light and fluffy. Add the whipping cream to this mixture and continue beating until the whipping cream becomes fluffy. Add the mango puree and beat well until the ingredients are well combined
Now, add the melted white chocolate to the mixture, beat well. Mix in the lemon juice and add colour if using
Put this in a piping bag and pipe this mixture all around the sides of the jar making a well in the centre. Keep adding the mango pieces in the centre of the jars and the cream cheese mixture on the sides of the jar
Once filled, tap the jars to remove any extra air bubbles. Top the jar with some more mango pieces and some mint. Refrigerate for 2 hours and enjoy!