Take cake crumbs.Add butter on it.Now mix well.

Transfer into cake tin.Take cream cheese in room temperature.

Add sugar and mix well.Till soft.Now add heavy chilled cream on it.

Beat till fluffy. Take one part of cream for later use.Now add a cup of raw mango pulp. Combine well.

After mixing it transfer all in top of cake crumb layer. flatten it in equal.

Dissolve gelatine in water to bloom nicely. Take another cup of mango pulp in pan.

Boil it nicely. Add gelatin and mix. Now sieve it and cool nicely.

Transfer this mango pulp in the 2 nd layer of cream.leave it to set in the fridge. After that the last layer of leftover cream cheese and flatten it.

Give a smooth finish.Pour some drops of mango pulp.Give a design with toothpick.

Keep in the fridge for 6 to 8 hours or overnight. Cut with a sharp knife and enjoy the raw mango cream cheesecake.