For the base:
20 (125 gm) biscuits (digestive, arrowroot or ginger)
1/4 cup (60 gm) butter
1 Tbsp sugar, powdered
For the filling:
1 cup (240 gm) mango pulp
1 cup (240 gm) sugar
Pinch of salt
4 egg yolks
3 Tbsp (24 gm) gelatin
2 cups (480 gm) cream, chilled
2 cups (500 gm) mascarpone cheese or hung curd/dahi (made from about 1 kg)
Mango slices for decoration
A 10" spring form/loose based cake tin lined with butter paper
Powder the biscuits by crushing them between two sheets of butter paper, with a rolling pin. Alternately you could use the food processor.
Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.
Line the base of the cake tin evenly with the biscuit mixture, patting with a rounded spoon or small bowl. Pat to flatten and make it firm. Leave to cool.
Sprinkle the gelatine in the 1/2 cup water and let it soak. Place into a double boiler or a smaller container which can be placed in a bigger container containing water - the mango pulp, sugar, salt, and the yolks and cook over low heat till well mixed and slightly thickened. This is the `custard'.
When the custard is warm, add the soaked gelatin mixture and continue stirring till it reaches a coating consistency. Remove from heat and leave to cool till the custard is partially set.
Whip cream till thick and when the custard is ready, fold in the mascarpone cheese or the curd and then the cream.
Transfer the mixture to the cake tin, leveling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.
Loosen edges of the cake spring, by passing a blunt knife around it, between cake and sides of pan.
Transfer cake to a serving dish. Decorate the mango slices over the top, and and serve chilled.