Place the digestive biscuits in a ziplock bag and crush them using a rolling pin, or use a food processor to blitz into fine crumbs. Mix with melted butter and press the mixture firmly into the base of a springform pan. Chill in the fridge for at least 30 minutes.

In a large bowl, use an electric whisk to whisk together the mango pulp, mascarpone, and cream cheese until smooth. Set aside.

In a separate bowl, use an electric whisk to whip the double cream to soft peaks.

Gently fold the whipped double cream into the mango and cream cheese mixture until well combined.

Pour the cheesecake mixture over the chilled biscuit base, spreading it evenly. Smooth the top with a spatula and refrigerate overnight for best results.

Run a butter knife around the edges of the cheesecake to loosen it. Place the pan on a tall, stable object and gently slide the side ring down and off.

Before serving, decorate the cheesecake with fresh mango cubes, piped double cream, and edible flowers for a beautiful finish.