Mix the gelatin in warm water and allow the gelatin to dissolve completely.

Mix the heavy cream and gelatin together with an electric mixer (it may be mixed by hand but will take longer). Add cream cheese and sugar, and blend well.

Slowly add the mango pulp, little by little, mixing well after each portion is poured in.

Beat well until the whole can of mango pulp is incorporated. Add the vanilla essence and blend until all ingredients are fully and evenly combined. Make sure there is an even color throughout the mixture.

Pour mixture into the graham cracker crust and refrigerate for 7 hours or until set completely.

Submitted by: Parvathi Jithendranathan