Mango-Refrigerator Cake in Tortilla Cup

Peel and slice the mango lengthwise, about in 1/4-inch thick. Lay the slices on the plate.
Using an electric mixer, whip the cream, vanilla and stevia until stiff peaks form.
In a 9x13 rectangular dish, layer graham crackers on the bottom of the dish; spread some whipped cream over the crackers, then arrange some mango slices over the cream. Repeat the process, ending with whipped cream. Top with finely crushed graham crackers; cover with a plastic wrap and refrigerate for 6-8 hours or even better if chilled overnight.. 

Combine xylitol or granulated sugar together on a plate. Cut out the tortillas using a 5 1/4-inch round cookie cutter. Brush both sides with butter and coat with the cinnamon and sugar mixture. Place each cut out tortillas in ramekins and bake for 10-13 minutes in a 350F degrees preheated oven. Let the tortilla cups cool completely in the ramekins.