Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks. Chop the mango and spoon into the base of 6 x 1 cup capacity jars or glasses or 1 x 6 cup trifle. Cut the remaining fruit from the mangoes, discarding the skin. Process the mango until smooth (you should have about 1/2 cup puree). Cover and refrigerate until ready to serve.