Mix mascarpone, curd and 3 tablespoons of sugar with the whisk of the hand mixer until smooth. Cut the mango from the stone, peel and chop finely. Halve the passion fruit and spoon out the contents. Mix the passion fruit pulp and mango cubes.
Layer 2-3 tablespoons of mascarpone curd cream in the glasses. Halve the biscuits, dip them in liqueur and place 4 biscuit halves on each cream. Layer the cream, mango-passion fruit salad and the remaining sponge cakes in the glasses.
Sprinkle with coconut chips.