Grind the biscuits and make a fine powder.
Melt butter, add into powdered biscuits and mix it well.
Spread it evenly on pie tray and refrigerate.
For pie cream:
Soften the cream cheese and whisk it with egg beater until smooth.
Heat half cup of water once it begins to boil take it from stove. Add gelatin stir continuously as you add, set aside until it reaches room temperature.
Now combine mango pulp, soften cream cheese, thick cream, sugar and gelatin and mix until well until combined.
Pour the mix into pie crust and refrigerate for 5 hours.
For mango rose cut mango strips. Start with longest strip of mango place it around the edge of the tart. Repeat your working way slightly overlapping the rows. When you reach centre of your tart, roll one mango slice into curl and place it in the center. Refrigerate until serving.