Step 1: Melt 100g of unsalted using double boiling method.
Step 2: Crush 200g of digestive biscuits.
Step 3: Put in crushed digestive biscuits into mixing bowl and then add in the melted unsalted butter and mixed together.
Step 4: Place parchment paper accordingly onto the cake mould flat surface. Pour the crumbs onto the cake pan. Use a spoon to press the crust down. Press harder so that it stays firmly together. Once done; place into the fridge, to be chilled for 30 minutes.
Step 5: Place cream cheese into mixing bowl and beat it using electric beater.
Step 6: Add in the sugar content, separating it by adding a little by a time for 3 times in total.
Step 7: Cut 1 mango and get all its content out, cut into cubes. Mash the mango cubes in a bowl.
Step 8: Add the mash mangoes into the cream cheese together and mix together with the beater
Step 9: Beat the whipped cream until it reaches soft-peaks for about 2 – 3 minutes.
Step 10: Mix together the whipped cream into the mango cream cheese mixture and mix well.
Step 11: Taking another small bowl, put in 2 teaspoon of gelatine powder. Add in cold water (right amount will do) and mix it and then place it onto a larger bowl with hot water in it.
Step 12: Add in the gelatine mixture into the cream cheese mixture. Mix well.
Step 13: Take out the crust that is pre-chilled in the fridge for 30 minutes. Then add in the cream cheese mixture and spread evenly. Chill for at least 4 hours in the fridge before proceeding to the last step.
Step 14: Add in cut mangoes, decorate according to your own liking. Add in the mango jelly mixture (right amount will do) and place back into the fridge for about 30 minutes. The mango cheese cake is now ready.