In a blender, add mango and puré until smooth. In 4 glass dessert bowls, layer puréed mango, yogurt then the remaining puréed mango, leveling each layer. Place bowls on a baking sheet lined with silicone mat and transfer to the refrigerator for 2 hours.
Meanwhile in a medium bowl, combine mixed berries with orange juice, Cointreau, orange zest and powdered sugar. Stir and transfer to the refrigerator for 2 hours as well.
When ready to serve, top each glass with the macerated berries using a slotted spoon.