FOR THE CRUST – 5 ounces whole-wheat Graham crackers [142 g] – 5 ounces blanched almonds [142 g] – 3 tablespoon butter salted, [42 g] FOR THE MANGO JUICE – 1 large ripe mango or 2 small, peeled and diced
GELATIN – 1½ tablespoon unflavored gelatin powder – 1 cup boiling-hot water plus ¼ cup at room temperature FOR THE CHEESECAKE MIX – 1 cup whipping cream [236 ml] – 16 ounces cream cheese [500 g], at room temperature (see notes) – ¾ cup sugar white, granulated, [150 g], divided – Juice of 1 lime or 3 tablespoons [44 ml], divided – Mango and lime sliced very thinly to garnish (optional)
Add the juice of half a lime to the mango juice. Sweeten with sugar to taste (see notes). Mix in the remaining ⅓ of the dissolved gelatin. Pour the mango layer over the cream cheese layer, and chill covered for at least 3 hours, best overnight.
Once chilled thoroughly, serve. Garnish with lime and mango slices if you wish.