Break each biscuit into 4 pieces and arrange them in 4 tumblers.
Mix together the yogurt and crème fraîche. Remove the seedy pulp from the passion fruit and set aside.
Spoon a little passion fruit pulp over the biscuits and then add about half of the mango pieces.
Pour about half the crème fraîche mix over the fruit and top with the remaining mango.
Top with the remaining crème fraîche mix and arrange the rest of the passion fruit on top. Refrigerate for up to 1 hour or serve immediately.