Powder the biscuits by crushing them between two sheets of butter paper, with a rolling pin.
Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.
Line the base of the cake tin evenly with the biscuit mixture, patting with a rounded spoon, pat to flatten and make it firm & keep in fridge for 10 min.
Mix 1.5 cup cream cheese & ¼ cup powder sugar.
Take 1 cup whipped cream & beat until stiff peak form
Mix the cream cheese after separating some cream & mix½ cup mango pulp & mix well
Pour a thick layer, spread evenly & spread a layer of cheese cream
Add mango pulp to the pan with sugar & water, cook till translucent.
Transfer the mixture to the cake tin, leveling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.
Transfer cake to a serving dish. Decorate the mango slices & mint over the top, and serve chilled.
