Take a 6" round spring form pan and line the bottom and sides with parchment paper or wax paper. Mix 1/3 cup melted butter with 1 1/2 cup crushed graham crackers till everything is mixed and wet.
Press the graham cracker butter mix on to the bottom of the spring form pan with your fingers or wide spoon to form a firm base for the cheese cake. Microwave 1/4 cup water in a microwave safe bowl for 1-2 minute or till it boils.
Put the gelatin into the hot water and mix till it dissolves completely. Then add the gelatin mix to 3/4 cup of mango puree and keep it aside.
Blend the cream cheese, sugar and milk in a blender till everything is mixed well. Now add the mango gelatin mix into the blended mix. Blend all these ingredients together.
Pour the mix over the graham cracker base. Cover with a cling wrap and refrigerate it for at least 2-4 hrs or overnight.
When the cheese cake is set and ready to be served, gently release the cake out of the spring form pan. Peel off the wax paper or parchment paper from the sides.
Using a wide spatula, lift up the cake from the base of the spring form pan and transfer to the serving plate.
Spread 1/4 cup of mango puree over the cake and top with fruit pieces for the final touch.
Brush some mango puree on a serving plate to garnish.