If using a fresh mango, as I'd recommend, cut down both sides just to the side of the central stone and remove the skin from the flesh. Puree the flesh in a blender or small food processor.
Mix together the cream, sugar, neufchatel cheese and 2 tbsp of the mango puree. You can use a hand mixer or small food processor.
Crush the cookies into crumbs then take two medium-sized glasses and put approximately ¼ of the cookie crumbs in the bottom of each glass. Top with approx ¼ of the cheesecake mixture then ¼ of the mango puree. Repeat, then serve or refrigerate until needed.
Note, if you'd like more layers, just use less in each layer. You can also make smaller parfaits if you prefer.