1 Grease and line the base of a 20cm loose bottomed cake tin. Place the biscuits in a food processor and blend to fine crumbs.
2 Add the butter and mix well. Spoon into the base of the tin and press down with the back of a spoon until level and place in the fridge to chill.
3 Melt the white chocolate over a bain marie until melted. Set aside to cool slightly.
4 Place the Galbani® Mascarpone and double cream into a large bowl. Whisk with an electric hand mixer until smooth with soft peaks.
5 Add the mango pulp and melted chocolate and stir until combined, but do not over mix.
6 Spoon the mixture over the chilled biscuit base, smooth until level and leave to chill for at least 6 hours.
7 Carefully remove from the tin and serve cut into slices,topped with extra mango pulp.