Preheat oven to 180°C. In a large bowl, gently loosen the kunafa pastry dough, cut with scissors and mix well with the melted butter. Evenly spread the kunafa mixture on the base of a baking sheet and lightly press down. Bake for 15–20 minutes until the surface has a light golden colour. Allow the kunafa to cool.
Prepare the filling while the kunafa cools. Whisk together cream cheese, vanilla extract and brown sugar on a medium speed until the mixture is smooth and creamy. Next, add the sifted powdered sugar and whipped cream. Mix on high-speed until moderately stiff peaks are formed. Cool for a minimum of 30 minutes in the refrigerator.
Assemble the dessert in your serving cups. Start with a base layer of cooled kunafa, followed by a layer of the creamed filling then some chopped mango. Repeat with kunafa, cream filling and mango, top with pistachio slivers.