Combine all dry ingredients for the base and work the butter into the mixture by hand until it forms coarse crumbs.
Bake the crumble mix at 160°C for 12-15 minutes.
Use a spatula to crush and mix the crumble while cooling. Set aside.
Prepare the cheesecake
Mix all ingredients in a blender.
Pour the cheesecake mix into a (silicone) mold and bake at 110°C for about 60 minutes.
Remove the baked cheesecake, allow it to cool and then freeze.
Finish the cake
Warm the mango puree over medium heat and stir in the softened gelatin sheets.
Unmold the frozen cheesecake, place on a wire rack and pour the warm mango coulis over it. It will set immediately once it comes in contact with the frozen cake.