1.Lightly grease and line a 22cm round springform pan with baking paper.
2.In a food processor, pulse biscuits, nuts and coconut to form crumbs. Add butter and process until mixture comes together. Press firmly over base of pan. Chill for 30 minutes.
3.Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla.
4.Sprinkle gelatine over water in a jug and whisk vigorously with a fork to dissolve. Cool slightly.
5.Beat gelatine into cream cheese mixture. Gently fold in mango. Pour into biscuit base. Cover and chill overnight.
6.When ready to serve, release from pan and remove paper. Top with extra mango slices. Accompany with softly whipped cream, if liked.
Keep undecorated cheesecake in the fridge until ready to serve. You will need 2 extra mangoes to decorate the cheesecake as we have. Replace mangoes with peeled peaches, apricots or nectarines, if preferred.