First, add 10 to 12 biscuits to a zip lock bag and crush them using a rolling pin until the Oreos are fine crumbs. Place them in a small bowl and set them aside.
Into a mixing bowl, add the cream cheese, sugar and salt, and beat with the help of an electrical hand blender or stand mixer until the mixture turns creamy.
In a large mixing bowl, add the chilled double cream and beat with the help of an electrical hand blender or stand mixer until the mixture turns creamy and thick.
Next, combine the cream cheese mixture into the whipped double cream and mix gently.
Add the vanilla extract and biscuits crumbs. Combine well.
Now add the mango pulp and combine well using a hand beater until it is smooth and creamy.
The Mango cheesecake mixture is ready
Then pour the mixture into a loaf tin, add a few crumbled biscuits on top and cover the tin tightly with kitchen foil. Place in the freezer for at least 6 to 8 hours or overnight.