Coarsely grind the graham cracker crumbs. Then add melted butter and whiz it to form slightly wet crumbs. Divide the crumbs evenly between the serving glasses (or 1 springform pan) amd press them into the bottom to form a uniform layer. Refrigerate the glasses to set.

In the meantime, combine softened cream cheese, sugar and heavy cream in a medium size mixing bowl. You can do it with your hand, no need for any fancy gadgets.

Bring ½cup of water and agar powder to a boil; simmer until the powder completely dissolves. This will take about 2 minutes.

Turn off the heat and cool for 2 minutes. Now add the mango pulp and cardamom powder. Mix well.

Add half of the mango mixture to the cream cheese mixture. Mix well and pour onto the chilled glasses on top of the graham cracker layer. Return the glasses back to the fridge for this layer to set, about 10 minutes.

After 10 minutes, pour the mango-agar mixture in the glasses as the final layer. Return to the fridge and chill for at least 2-3 hours, garnish with roasted nuts and ENJOY!!