• Put the digestive biscuits in a zip-lock bag and crumble it using a rolling pin.
• Now rub the biscuit crumbs with melted butter and mix it with hands.
• Line the glasses with the above crumbs and press it with your hands.
• Now chill the glassed-in the fridge for 20 minutes.
• Soak the gelatin in water and microwave for 20 seconds.
• Blend cream cheese/hung curd, mango pulp, and whipped cream to mix with a beater.
• Add gelatin to the above mixture and mix well.
• Remove the glasses from the refrigerator and pour this mango cream on top of the biscuit base.
• Chill for 2-3 hours again.
• Top of the cheesecake with mango glaze and set it in the fridge till its set.

How to Prepare Mango Glaze

• Boil water in a pan and add mango crush and boil for a minute.
• Add gelatin and corn starch and boil for another minute.
• Let it cool and then glaze the glasses.
• Chill it and then serve.