Melt butter in microwave oven for 45 seconds.Crush the biscuits finely.Mix together the melted butter and biscuits and press this to the bottom of a buttered spring foam pan or Pyrex dish.Refrigerate for 1/2 an hour.

Soak the gelatine in 1/4 cup normal water.after 10 minutes add the 1/4 cup hot water to this & dissolve the gelatine by stirring.Blend  the mangoes in a mixie. Add the dissolved gelatine & blend again.pour this into a dish and keep aside.

Meanwhile add the paneer to the blender and blend. Add 1/2 of the condensed milk and blend to a smooth paste. Add the remaining condensed milk and the mango mixture and blend.

Pour half of the mixture to a dish & add the fresh cream and blend till the cream is nicely whipped.Fold in with the remaining mango mixture.

If you r using whipping cream powder,whip as per instructions on the label and fold in to the mango paneer & condensed milk mixture.

Pour the mango cream cheese mixture over the refrigerated biscuit base. Add the chocolate syrup on top and using a spoon or fork make the marble effect by simply stirring.refrigerate for 2 hours.

Slice & decorate with fresh mango slices and serve