Add 8 to 10 digestive biscuits to the food processor and pulse until they become fine crumbs.

Transfer the biscuit crumbs to a mixing bowl and add 35 g melted butter.

Mix the crumbs and melted butter until every crumb is evenly moistened.

Divide the biscuit mixture between 4 small serving glasses and press it firmly into an even base.

Refrigerate the biscuit bases while preparing the mousse.

Add 250 g cream cheese, 57 g caster sugar, 5 ml vanilla extract, and 240 ml mango puree to a mixing bowl.

Beat the cream cheese mixture until completely smooth and the sugar is dissolved.

Pour 150 ml cold heavy cream into the second mixing bowl and whisk until soft peaks form.

Add the whipped heavy cream to the mango cream cheese mixture.

Gently fold with a rubber spatula until the mousse is uniform, airy, and streak-free.

Spoon the mango cheesecake mousse evenly over the chilled biscuit bases.

Refrigerate the assembled mousse cups for 120 min until chilled and lightly set.

Dice 120 ml mango into small pieces.

Top each chilled mousse cup with diced mango and 10 g chopped pistachios before serving.