Place the crushed graham crackers, sugar, and melted butter in a bowl. Mix until all the crumbs feel evenly coated and slightly moist.

Prepare four 4-inch removable-bottom pans and line them with baking paper.

Divide the Graham mixture evenly among the pans. Press the mixture down firmly using a spatula to create an even base.

Chill the crusts in the refrigerator for about thirty minutes to help them set.

Add two medium mangoes and one tablespoon of sugar into a blender. Blend until smooth and creamy.

Dissolve five grams of gelatin in two tablespoons of hot water, then stir it into the mango puree until fully combined.

Set the mixture aside.

Heat the milk in the microwave for about forty-five seconds until warm.

Add the gelatin powder and stir quickly until it dissolves completely.

Allow the mixture to cool fully before using.

In a mixing bowl combine the cream cheese sugar and vanilla. Beat until smooth then scrape the sides of the bowl and beat again until creamy.

In a separate bowl beat the chilled cream until it doubles in volume and becomes light.

Add the cream cheese mixture to the whipped cream and beat until well combined.

Pour in the mango puree and the cooled gelatin mixture then mix until smooth and evenly blended.

Divide the cheesecake filling equally among the prepared crusts.

Pipe a small amount of mango puree on top, then create a swirl design with a toothpick or skewer.

Chill the cheesecakes for at least six hours or leave them overnight for a firmer texture.

To unmold, place each pan on top of a can or bottle, then gently pull the ring downward to release the cheesecake.

Transfer each cheesecake onto baking paper and place it inside a bento kraft box.

Cover with the lid and keep refrigerated until ready to serve.

This recipe yields four pieces (4-inch) bento mango cheesecakes.