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Ingredients for the base:

250g graham crackers, crumbled
100g butter, melted

Ingredients for the filling:

340g cream cheese
1 cup whipping cream
1 1/2 cup mango pulp
1 cup mango, chopped in bite size
10g gelatin
1/2 cup hot water
3 tbsp icing sugar
1/2 cup sugar

Ingredients for glaze topping:

1 cup mango pulp
1 tbsp gelatin
1/2 cup hot water


Procedure for the Base:

Combine the crumbled biscuits and melted butter. Press the mixture to
the dish you are using. Refrigerate it while you make the rest of the
cheesecake.

Procedure for the filling:

Dissolve gelatine in hot water. Whip the whipping cream with 2-3 tbsp
icing sugar, till soft-medium peaks form. Combine the cream cheese and
sugar, till it becomes smooth. Combine the mango puree and warm
gelatine mixture. Add this to the cream cheese mixture. Mix well. Add
the whipping cream to this in two batches and combine well. Add the
mango pieces (if using) and mix well. Pour this mixture over the
biscuit base and return it to the fridge. Make sure that this layer is
refrigerated for a minimum of 2 hours, before adding the glaze
topping.

Procedure for the glaze topping:

Dissolve the gelatin in hot water. Let it warm, add the mango puree
and mix well. Pour this over the cream layer. Let it set then
refrigerate for another 2 hours or till you serve. Garnish with
strawberry.

Keep at room temperature 10 mins before serving, so that the biscuit
layer softens a bit.

It can be stored in the refrigerator for 3-4 days.