Make a checklist. Keep all the required ingredients close by.

Peel the mango. Chop the pulp into small pieces

Cookie base::
Take the cookies in a zip lock bag (any plastic bag), crush them with a rolling pin add the melted butter, mix by pressing and masaging the bag with your fingers.
Use a 15cm (6 inches) spring form cake Pan., line it with a parchment paper. Pour the cookie mix into the pan, flatten it by pressing it with a tumbler., keep the cake pan on a plate; chill it in the fridge at least for 30 minutes.

Cream cheese filling
In a mixing bowl, add cheese and sugar, mix using a spatula. cut and fold method. Make a smooth soft creamy mix; add vanilla extract, mix in mango pulp, fresh or canned, (I used canned Kesar Mango pulp) and curd. Using the spatula, there should be no lumps.

In a small bowl add agar and cold water mix; let it sit at room temperature for 5 minutes to bloom. Then microwave for 10 seconds. Mix to make sure that the agar is completely dissolved. To the agar add 2 tbsp cream cheese mix, mix thoroughly, and pour it back to the bowl with cream cheese mixture. Mix thoroughly to combine them together. Add the heavy cream and sugar, in a bowl; you may use an electric hand held mixer to whip it 60% or until it starts to thicken and then add to the cream cheese

Assembling the cake: Take the cake pan out of the fridge, layer fresh mango pieces on the top of the cookie base. Pour the cream cheese mango heavy cream mixture on the top. Level it. Cover it with a cling wrap and chill for 30 minutes in the fridge.

Mango jelly:
Dissolve agar in small bowl in cold water, after 5 minutes, microwave 15 seconds. Add sugar, mango pulp, mix thoroughly. Take out the cake pan from the fridge, pour the jelly mix slowly, level it, cover the pan with cling wrap, refrigerate 5hours or overnight

Unmould: take the cake pan out of the fridge. Wrap the outside of the pan with a towel soaked in hot water. It will loosen the cake inside to remove the set cake smoothly out of the cake pan. Keep the pan on the top of a tumbler. Loosen the spring; gently bring down the outside of the pan. Cake will be on the top of the pan bottom.

Gently place the cake on a plate. Decorate it with few mango pieces. Place a small sprig of fresh mint on the top. Serve chilled. Cut wedges, serve and enjoy