First, soak the Gelatin Sheet (5 gram) in cold water.
Peel and dice up the Mango (300 gram).
Blend the diced mango then bring to a boil with Water (40 gram) and Granulated Sugar (20 gram). Let it simmer for a few minutes then stir in the gelatin sheets. Set aside to cool down.
In a food processor pulse Digestive Biscuit (150 gram) into powder, then pour in the Butter (80 gram) and keep mixing.
Press down the mixture at the bottom of your springform pan, refrigerate for at least 30 minutes.
Moving on to the cream. Soak Gelatin Sheet (9 gram) in cold water. Then squeeze out the water. Bring Milk (5 tablespoon) to a boil, then dissolve the gelatin in the hot milk. Let it cool down.
Whip up Cream Cheese (400 gram), Ricotta Cheese (250 gram), and Granulated Sugar (100 gram). Add in the milk and keep whipping for a few more minutes.
Pour half of the cream on the cookie base. Cover with the mango mousse, try to leave 1-centimeter from the edges.
Cover with the remaining cream, level it up and refrigerate for at least 4 hours. I left mine in the fridge the whole night.
You can decorate the top with a few drizzles of mango mousse (save some before adding the gelatine) and some crushed pistachio nuts, but this is totally optional!