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1
In a Ziploc bag, add digestive biscuits, seal the bag and crush them into smooth powder.
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2
You can optionally do this in a mixer or food processor.
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3
In a saucepan over medium-low heat add butter and let it melt.
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4
Dont let it boil.
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5
Remove from heat.
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6
Add the biscuit powder to it and mix well.
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7
Into an 8-inch spring form pan, spread this mixture evenly and press it into a solid layer across the bottom so that its firm.
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8
Place it in refrigerator for an hour.
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9
Meanwhile prepare the cheese layer.
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10
In the bowl of your stand mixer, mix cream cheese, the first amount of cream and the sugar.
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11
Beat at high speed for 10 minutes or until the mixture is smooth.
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12
In a medium-sized bowl add the gelatin powder and hot water and mix well.
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13
Add the mango puree into the gelatin.
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14
Mix well.
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15
Now take 3/4 cup of this mango mixture and add it into the cheese mixture.
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16
Beat it again at high speed for 5 minutes.
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17
Pour the cheese mixture over the biscuit layer and place again in refrigerator for another hour to set.
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18
Meanwhile, to the remaining mango mixture add second amount of cream and mix well.
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19
Optionally you can add sugar but i didnt,as the puree itself was too sweet for me.
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20
Pour this mango mixture over the cheese layer and keep it refrigerated for another hour or till its set.
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21
Garnish with almonds and mango cubes.
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22
Enjoy!
