You will need:
500 g mango diced
500 g cream cheese
1/2 cup sugar to taste
1/4 cup water
1 tbs gelatine powder
300 mls cream
1/2 cup sweet plain biscuits
75 g butter
Blend biscuits in the food processor and add the melted butter.
Combine mixture and then press into the bottom of a slice tin.
Place tin in freezer while preparing the rest of the mixture.
Combine half of the mango with the cream cheese and sugar in a food processor and process until smooth.
Add the gelatine to the water and warm in a microwave for about 20 seconds.
Stir the gelatine until fully dissolved and allow to cool.
Add cream to the blended mango mixture and blend for about 40 seconds.
To this mixture add the cooled gelatine and blend for a few more seconds.
Gently fold remaining mango into cheesecake mixture.
Pour the mixture into the prepared tin.
Refrigerate for at least 6 hours, decorate with slices of mango.