In a food processor, add the biscuits and sugar and blend until turns into fine powder. Transfer to a bowl and add butter. Mix well. Transfer to a baking pan and press down firmly only to the bottom of the pan. Place it in the freezer until you prepare the filling.

In a bowl add water and mix in gelatin. Set aside for 5 minutes then microwave for 15 seconds. In another large mixing bowl add in the cream cheese and sugar and mix using an electric beater.

Next add in the whipping cream and gelatin and beat well until fluffy. Lastly add in the mango puree and fold well.

Take out the biscuit base and pour over the cheese filling. Set the top well and place it in the fridge until it sets well.

In a bowl add water and mix in gelatin. Set aside for 5 minutes then microwave for 10 seconds. In a bowl add mango puree, lemon juice and and gelatin. Mix well and pour the jelly on top of the cheese filling and allow to cool and set in the refrigerator for up to 8 hours or overnight.

Beat the whipping cream, sugar and vanilla until soft peaks form. Decorate the cake with whipping cream and mango cubes. Enjoy cold.