Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, 1 tablespoon granulated sugar, and salt. Spread in an even layer on prepared pan. Bake until golden brown, 10 to 15 minutes. Let cool completely.
In the work bowl of a food processor, combine mango and 2 tablespoons sugar and blend until very smooth. Add cream cheese and blend until just combined. Transfer to a large bowl.
In a medium bowl, whisk cream until stiff peaks form. Fold into mango mixture in 2 additions, making sure first addition is fully combined before adding the second. Cover and refrigerate until firm, about 30 minutes.
Transfer mango mousse to a piping bag fitted with a large round tip*. Transfer Swiss Meringue to a piping bag fitted with a large French star tip.
Layer graham cracker crumbs, toasted coconut, mango mousse, chopped mango, and Swiss Meringue in desired glasses. Using a handheld kitchen torch, carefully brown meringue. Garnish with toasted coconut and mint, if desired.
