Pour into a bowl and add in melted butter. The cream cheese should be clear, the whipped cream needs to be above 45% fats to turn into a lovely whipped consistency which will give the no bake cheesecake the fluff it needs. https://www.food.com/recipe/no-bake-mango-cheesecake-461873 For the Mango, I used a variation close to Alphonso. Crush the digestive biscuits into fine crumbs. Mix well and pour into a 7 inch springform pan.Press the crumbs to the base. For the cream cheese no bake filling you will need regular cream cheese, whipped cream, sugar and mango pulp. So 160gm would be a little more than 1/2 cup and less than 3/4 cup. As for the gms to cup conversion, 125gm is 1/2 cup, and 65gm is 1/4 cup. Heavy cream can be substituted for the Nestle cream.