Spoon 2 tablespoon of granola into the base 6 jars or glasses. Swirl the yoghurt and cinnamon together then spoon 2 tablespoons over the granola. Top with half the mango.
Roll the pomegranate on the bench to loosen the seeds. Make a score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Remove any white pith. Spoon half the seeds and juice over the mango.
Repeat the layers. Drizzle with apple juice or milk to serve.