Crush plain biscuits and combine them with melted butter. Press into a pan and refrigerate for 15 minutes to set a firm base.
Mix 1 cup of mango pulp and 200g of cream cheese until creamy. This is the rich, fruity center of your cheesecake.
Whip 1 cup of cold cream until soft peaks. Add ¼ cup sugar and whip gently. This gives lightness and sweetness.
Gently fold the mango-cheese mixture into the whipped cream. Scrape down to mix, and then spoon over the cold base and smooth out the top.
Place the cheesecake in the fridge for at least 6 hours, or overnight. Allow it to set completely before serving.