1. In a blender, mix together cool Whip, cream cheese, mango pulp and sugar. Blend well.
2. Boil 1/2 cup water. As it starts boiling, add 3 packets of gelatin powder to it. Mix thoroughly.
3. Add this hot liquid gelatin mixture to the blended mango pulp mix, and blend it well in the blender (about 1 min).
4. Add diced mango and stir until evenly distributed. 5. Pour 1/2 mixture into each piecrust.
5. Refrigerate for minimum 6 hours, preferably overnight.
6. Garnish with slices of fresh mango.

Tip:

1. In step 1 above, I mix the cream cheese and mango pulp first.
2. Then I add the cool whip and sugar. It mixes better and more evenly this way.

Note:
The reason that I have marked this recipe non-vegetarian is because it contains gelatin.