No Bake Mango Cheesecake

500g/18oz mango pulp, diced
500g/18oz cream cheese
½ cup/125g/4oz sugar
7 tablespoons warm water
1 tablespoon gelatine
300ml/10fl oz fresh cream
1 cup biscuits (any unsalted variety, digestive biscuits go well)
75g/3oz plain unsalted butter

Method

Blend biscuits in a food processor and mix in melted butter.
Press into the bottom of the cheesecake tin.
Place in the freezer compartment while you work with the rest of the ingredients, so that the base is firm.
Process cream cheese and sugar in the food processor until smooth,.
Mix the gelatine with warm water and allow to cool.
Add cream to mango cheese mixture and blend for less than a minute. To avoid curdling, make sure the cream is chilled.
Add cooled gelatine mix and blend for about 40 seconds.
Fold in remaining mango dices into mixture.
Pour over biscuit base and refrigerate covered in the fridge. Generally, it is ready to serve in 5 – 6 hours.
Decorate with mango pieces and serve.