Stir together sugar, corn starch, and salt in a saucepan over medium heat. Stir in milk until smooth. Stirring constantly, bring to a boil. Continue to stir and allow pudding to boil for 1 minute. Remove from heat, stir in vanilla and set aside to cool. (Makes about 2 cups of pudding.) Cool until almost room temperature, about 20 to 30 minutes.

To assemble the parfaits, layer 1 tablespoon cookie crumbs, 2 tablespoons pudding and 2 tablespoons mango into each of 12 (3-ounce) mini parfait glasses.

Cover and refrigerate until ready to serve. Top with whipped topping and sprinkle with a few cookie crumbs, if desired.

* Use Gluten-Free Gingersnaps recipe OR use purchased cookies.