To make the whipped coconut cream, place the cold coconut cream into a mixing bowl and whip on medium-high until stiff peaks are formed (about 2-3 minutes). Watch closely so you don’t over-whip. Fold in the vanilla and maple syrup.
Add about a 1/4 cup of mangos to the bottom of a mason jar. Layer with 2-3 tablespoons of coconut cream. Keep alternating until you hit the top of the jar.