First lets prepare the base- Crush the digestive biscuits in a ziploc bag, add a tablespoon of sugar and the butter. Combine well. Layer the bottom of a 7 inch springform pan with this digestive biscuit base and keep in the fridge to chill.
For the filling- Whisk the cream cheese and the hung curd together till thick and creamy. Heat 1/2 cup Mango puree and add 2 tbsp agar agar to it . Whisk till agar agar dissolves. Add sugar and combine well.Add this mango mixture to the creamcheese mix and combine thoroughly. Add lemon juice and vanilla essence. Check sweetness and adjust sugar.
Pour the cheesecake mixture on top of the set biscuit base and let it chill well for an hour.
For the mango mirror topping- Take rest of the mango puree and sieve it. Put in a heavy pan on gentle heat. Add 2 tbsp gar agar and whisk to dissolve well. Add sugar to balance the acidity of the mangoes if they are not very sweet. Let cool and pour on top of the set cheesecake. Chill and remove from spring form pan. Your pretty mango mirror cheesecake is ready to devour!