Break the digestive biscuits into chunks and add in the blender and make a fine powder.

Add this powder in a springfoam cake dish. Add the chilled butter and using your fingers mash the butter into the biscuit powder and spread evenly around the base of the pan and press it tightly.

Cover the pan with a cling film and put it in the refrigerator for 30 minutes to set.

Wash, peel and cut the mangoes into cubes and put them in a blender and make a purée. Take a tbsp of mango purée out in a bowl for garnish.

In a bowl add softened cream cheese with 1/4 cup of powdered sugar and beat with electric beater till it turns smooth.

Add chilled thick cream and beat further till you get soft peaks.

Add the mango purée into it and gently mix till everything gets incorporated.

In a small bowl add gelatine and water and let it set aside for 10 minutes.

In a microwave heat the gelatine mix for 10-15 seconds and mix well.

Once it reaches room temperature mix well and pour into the cake batter.

Gently mix again and now pour this mix over the digestive biscuit in the spring foam pan.

Pour a few drops of mango purée on top and with the help of a toothpick swirl it up to create a design.

Cover with cling film and refrigerate it overnight so that it sets well.

Open the spring foam and demould and serve.