Crush the digestive biscuits into fine crumbs using a food processor, then transfer to a bowl.
Pour the melted butter over the biscuit crumbs and mix until evenly coated and crumbly.
Press this mixture firmly into the base of a springform pan, creating an even crust. Chill in the fridge for 15 minutes to set.
Peel and chop the mangoes, then blend until smooth to make about 1 cup of mango puree. Set aside.
Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.
Gently heat the bloomed gelatin in a microwave for 10 seconds or in a saucepan until just dissolved — avoid boiling.
In a large bowl, beat the cream cheese until smooth, then add honey or sugar, lime juice, and mango puree. Mix until well combined.
Slowly pour the dissolved gelatin into the mango mixture, stirring continuously to incorporate evenly.
Whip the heavy cream in a separate bowl until soft peaks form, then gently fold it into the mango mixture, maintaining its airy texture.
Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or overnight until set.
Once set, run a warm knife around the edge of the springform pan and carefully release the ring. Top with fresh mango slices for decoration.
Slice and serve chilled, enjoying the creamy, vibrant, tropical flavors in every bite.
