To begin with Eggless Mango Cheesecake, take a spring form pan and line the bottom and sides with parchment paper or wax paper.

Mix 1/3 cup melted butter with 1 1/2 cup crushed digestive cookies till everything is mixed properly.

Press the cookie butter mix to the bottom of the springform pan with your fingers or wide spoon to form a firm base for the cheese cake.

Microwave 1/4 cup water in a bowl for 1-2 minute or till it boils. Add gelatin to the hot water and mix till it dissolves completely.

Add the gelatin mix to 3/4 cup of mango puree and keep it aside.

Blend cream cheese, sugar and milk in a blender till everything is mixed well. Now add the mango gelatin mix to the blended mix. Blend all together.

Pour the mix over the cookie base. Cover with a cling wrap and refrigerate for at least 2-4 hrs or overnight.

Serve Mango Cheesecake after your meal with Scrambled Egg Cucumber Sandwich and Masala Chai during your tea time parties.