Peel and de-seed the mangoes and slice finely as in picture. Keep refrigerated until use.
Line the bottom of a spring-form tin with parchment paper and grease with butter. Keep aside.
Blitz the marie biscuits in a grinder or food processor till fine. Add the butter and pulse till incorporated into the biscuit crumbs.
Press the crumbs against the base of the greased spring-form pan. Refrigerate for 15-20 minutes or until firm.
In the meantime, beat the cream cheese, lime juice and sugar with an electric beater until smooth and creamy. Gently fold in the whipped cream with a wooden spatula. Keep aside.
Dissolve the gelatin in a little warm water. Pour into the cream and cream cheese mixture and mix very gently.
Pour half the cream cheese mixture over the biscuit base. Place half the mango slices, then pour the remaining cream cheese mixture as shown in the picture above. Finish off with another layer of mango slices. Does it not look pretty 🙂 ?