Take digestive biscuits in a ziplock bag and bang it with a rolling pin to make crumbs. (If you don't have a ziplock bag, use a normal thick plastic bag)
When done transfer it to a bowl.Add melted butter to it. Mix well.
Now take a cake pan of around 8.5 inch diameter. Add the crushed biscuit to it. Use a spoon or glass to make it smooth and spread evenly all over the pan.Refrigerate it for 30 minutes.
Take chilled cream cheese in a bowl. Beat it until its soft using a beater.
Add powdered sugar to it. Mix well.
Now using a spatula shift cream cheese on one side of the bowl. Add chilled whip cream on the empty side of the bowl. Beat it until stiff peaks are formed
Now add mango pulp to it. Mix well.
Add lime juice and gelatin to it. Mix well.(For gelatin, mix hot water and gelatin. Let it cool then use)
Now transfer it to the cake pan. (Make sure the biscuit layer is completely set for at least 30 minutes)
Use some mango pulp in a spoon and add it on the batter. Make the circle of dots al over it. Now use a toothpick or skewer and move it all around the cake in circular motion. It will create the desired design. When done, refrigerate it for 8-10 hours.
Take out the cake, and unmould it. (I prefer a hair dryer to heat up the side of the cake pan, it makes the unmoulding process smooth)
your mango cheese cake is ready, Serve Chilled!