Exquisite Mango Cake

Start by crushing the maria crackers to a sandy texture, preferably in a food processor. I recommend that if you don't have one, you can use a sturdy plastic bag and a rolling pin to achieve the same result.

Mix the crushed cookies with the melted butter until completely incorporated and place this mixture in the bottom of a springform pan, pressing well to form the base of the cake. Remember that the base must be compact to support the weight of the mango mixture.

In a bowl, mix the sugar with the mango puree. Here it is crucial that the mangoes are well ripe to provide the maximum amount of flavor.

Add the dissolved gelatin to the mango mixture and mix until well blended.

Whip the cream to a stiff consistency. This step is critical, as the cream must be well whipped to incorporate properly with the mango puree, but be careful not to over whip to avoid cutting it.

Add the mango mixture to the whipped cream, mixing with wrapping motions so as not to lose the aeration of the cream.

Pour the mixture over the cookie base and smooth the surface with a spatula.

Refrigerate for at least 4 hours, or preferably overnight, to reach the desired consistency.

Before serving, garnish with the mango cubes and mint leaves.