For crust:

Preheat oven to 300°F. Line the muffin tin with cupcake liners and set aside.

Pulse the glucose biscuits into fine crumbs  using a food processor.  In a medium bowl add melted butter and stir until evenly moistened. Press  11/2 tablespoon + 2 teaspoon of crumb mixture firmly onto bottom (not sides) of prepared muffin cups.

For filling:

Puree mangoes in processor until smooth. Set aside 1 cup mango puree .Beat cream cheese, sour cream, sugar , salt, and lime juice  in large bowl until smooth. Add egg 1 at a time, beating well to combine well. To this add cornstarch and combine  everything.  Add ½ cup mango puree and beat until well blended. Pour 2 ¾ tablespoon of filling over crust in muffin tin.

Bake cake until set and puffed and golden around edges (center may move very slightly when muffin tin  is gently shaken), about 22 minutes. Cool cake 1 hour.

While cake is cooling bloom gelatin for 5 minutes in water at room temperature.

Then add  ½ cup of mango puree, lemon juice in a saucepan and bring to boil.

Once it starts boiling add gelatin and combine very well. Set aside for cooling for about 20 minutes. Then gradually add glee over the cooled mango cheese  cake.

Refrigerate uncovered overnight, serve chilled along with cut mangoes if you need.

Variations

You can make mango glaze instead of mango glee, or even serve with fresh fruit.