A mangoes-and-cream combo is always a winner!
1/2 cup (4 ounces) butter, melted
1 and 1/2 cup graham crackers crumbs
2 teaspoons sugar
1 (8-ounce) bar cream cheese, room temperature
1/3 cup white sugar
1 cup fresh mango purée, from 4 to 6 mango cheeks
2 and 1/4 teaspoons or 1 packet gelatin, dissolved in 2 tablespoons cold water and left to stand for 5 minutes
1 cup heavy cream, whipped to soft peaks
Prepare the crust: Combine all ingredients in a medium bowl and mix thoroughly. Press into a 9-inch springform pan to make a 1-inch layer. Chill.
Make the filling: Combine cream cheese and sugar in a large mixing bowl. Stir until sugar dissolves. Stir in mango puree.
Bring 2 tablespoons hot water to a boil. Stir in hydrated gelatin until it melts. Stir gelatin mixture into the cream cheese-mango mixture.
Fold whipped cream into the mixture until combined. Pour over the chilled crust. Chill for 6 hours or overnight.
Serve with whipped cream and cubed fresh mangoes, if desired.
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