Prepare the mango puree: Peel and pit the mangoes, then blend the flesh in a food processor until smooth, yielding about 1 1/2 cups of mango puree. Optionally, strain to remove fibrous pieces.

1. Dissolve the gelatin: In a small bowl, combine gelatin powder and water. Let sit for 5 minutes to bloom. Heat in the microwave or double boiler for 10-15 seconds to dissolve and set aside to cool.
2. Make the cheesecake filling: Beat softened cream cheese and granulated sugar until smooth. Add mango puree, vanilla extract, and lemon juice, and beat until combined.
3. Whip the heavy cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold it into the mango-cream cheese mixture.
4. Incorporate the gelatin: Fold the cooled gelatin into the mixture, ensuring it’s fully incorporated.
5. Chill the filling: Pour the mango filling into your prepared crust or tart shell. Smooth the top and refrigerate for at least 4 hours or overnight to set.
6. Serve: Once set, garnish with powdered sugar, extra matcha powder, or fresh fruit before serving.