In a small bowl, combine crust ingredients, mixing well. Divide between mini cheesecake pan cups & press down firmly. Bake 5-7 minutes; allow to cool completely.
Cheesecake
In a bowl, beat cream cheese 1/2 cup milk until smooth. Add the remaining 1 1/2 cups milk, cardamom & instant pudding mix; beat until smooth. Divide between mini cheesecake pan cups, filling almost to the tops. Allow to chill for at least 2-3 hours.
Glaze
Place all glaze ingredients in saucepan & heat. As it comes to a boil, lower the heat & simmer 3-4 minutes. Turn off the heat & allow the glaze to cool slightly. Divide glaze between mini cheesecakes & allow it to set for 3-4 hours. Ensure that the cheesecake is properly set before topping with the glaze.
Recipe Notes
For a bit of a different look, I filled my cheesecake cups right to the top. Then I poured my mango glaze into a cake pop pan to set a bit. When the glaze was firm enough I topped each cheesecake with one forming a dome instead of a flat layer.