1. Start by sprinkling the gelatin powder over cold water and allowing it to bloom.
2. In a food processor, combine the mango pulp, whipped cream, and sweetened condensed milk. Blend until the mixture is smooth and creamy.
3. Melt the bloomed gelatin in the microwave, and then add it to the mango mixture. Mix thoroughly.
4. Prepare a graham cracker crust or biscuit base in a cake pan.
5. Pour the mango mixture over the crust, ensuring an even distribution.
6. Refrigerate the cheesecake for at least 4 hours until it sets.
7. Optional: Decorate the cheesecake with additional fresh mango slices or whipped cream for an extra touch of elegance.