Boil heavy cream in a pan.

Mix the gelatin in warm water and allow the gelatin to get dissolved completely.

Blend the heavy cream and gelatin together.

Add cream cheese and sugar into it and blend again.

Pour the mango pulp turn by turn into the blender and beat it, until the whole can of mango pulp is finished.

Add vanilla essence into the beaten pulp and beat again for 1 minute.

Pour the entire pulp into the graham cracker crust.

Refrigerate for almost 7 hrs to set completely.