Finely grind the biscuits and poppy seeds using a food processor or mortar and pestle.
Melt the butter in a pan over a medium heat, allow to cool a little, mix with the biscuits.
Spread the mixture onto the base of the prepared tin, press down well with the back of a spoon or the base of a glass, creating an edge approx. 2 cm high.
Cut approx. 500 g of the mango into slices approx. 2 mm thick, cover and refrigerate.
Mango & cream cheese mixture
Puree the remaining mango, add the cream cheese and mix until smooth.
Stir in the egg, sugar and cornflour.
Spread the mixture over the biscuit base.
Bake for approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove from the oven and refrigerate.
Arrange the chilled mango slices on top of the tart in a rose design.