Making the base: Mix the cookies, almonds, and butter in a food processor and grind until it has the texture of brown sugar. Pour into a 7-inch [18 cm] cheesecake pan [Amazon affiliate link]. Press the mix with the back of a spoon to form an even crust.Set aside on the counter
Making the mango juice: Blend the mango pulp until it's very smooth and completely pureed.Set aside in the fridge.
Dissolving the gelatin: In a bowl add room temperature water. Whisking continuously add the gelatin powder in a fine mist avoiding clumps.Pour boiling water into a different bowl of the same size, and put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.
Mixing the whipping cream and cheese: In a large mixing bowl (see notes), pour in the whipping cream. Whisk at high speed until it forms smooth peaks (3-4 mins).Add the cream cheese and ½ cup [100 g] of sugar, and whisk at high speed until it's fluffy and smooth (2-3 mins).Pour in half the lime juice, whisk to incorporate. Pour in one cup of mango juice a little bit at a time until it's all incorporated. Pour in ⅔ of the dissolved gelatin and whisk to incorporate. Taste for sweetness and add extra sugar if needed (see notes).
Chilling the cream cheese layer: Pour the cream cheese mixture into the baking pan, tap on the counter a couple of times to get rid of large bubbles, and level with a spatula.Cover with plastic film (or better yet, eco-friendly reusable waxed fabric [Amazon affiliate link]) and chill for at least an hour.
Making the mango layer: Add the juice of half a lime to the mango juice. Sweeten with sugar to taste (see notes). Mix in the remaining ⅓ of dissolved gelatin.Pour the mango layer over the cream cheese layer, and chill covered for at least 3 hours, best overnight.
Serving: Once chilled thoroughly, serve. Garnish with mango and lime slices if you wish.
Video
Notes
Take the cream cheese out of the fridge and let it rest on the counter for at least two hours before starting to give it time to soften. Otherwise, the mix will be very lumpy.Chill the mixing bowl and the wire whisk attachment beforehand, which will help get the cream to form peaks, only do this in the summer, or if your kitchen runs warm (mine does all year since I live in the Dominican Republic).Most mangos available here are sugar-sweet. I don't know what mango you'll get, so do check the level of sweetness of the cream cheese mix and the mango juice and add more sugar if you find it needs it. Since this is egg-free, it's perfectly safe to taste it any time in the process.