Crush the biscuits and mix them with Goya Light Flavor Olive Oil. Take an 8-inch cake pan with a removable bottom and fill it with this mixture, pressing it down well so that the base is well compacted, then place it in the refrigerator for half an hour.
Put the cream cheese in a bowl and beat it well, adding the cream and continuing to beat until the mixture thickens a little but does get totally whipped.
Melt the white chocolate and add it to the mixture, together with the mango pulp and lemon juice. Mix until the ingredients are well blended and set aside.
In a small bowl add the water to the gelatin. Let it soak for 3 minutes and then heat it for one minute in the microwave so that it dissolves.
Add the warm gelatin to the cheesecake mixture. Mix together well and pour over the biscuit base. Chill for about three hours. After this time, spread the rest of the pulp over the top of the cheesecake. Chill for another two hours and that's it - your mango cheesecake is ready. You can garnish with freshly cut fruit.