OVERVIEW

Preparation

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  Coarsely crumble cookies. Roughly chop chocolate and melt over a warm water bath. Mix liquid chocolate and cookie crumbs. Line the bottom of a springform pan (26 cm Ø) with baking paper. Press the crumb mixture into the bottom of the pan. Chill for approx. Chill for 30 minutes.
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  Peel mango. Cut the flesh from the stone and mash. Soak gelatin in cold water. Beat cream cheese until smooth. Whip cream until stiff. Squeeze gelatin, dissolve and mix with a little cream cheese cream. Then stir into remaining cream. Chill. Once the cream begins to gel, gently fold in the cream.
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  Smooth the cream cheese cream on the crumb base. Top with the mango puree and swirl with a wooden stick. Chill the cake for about 2 hours. Coarsely chop the pistachios. Arrange the cake and sprinkle with the pistachios.