With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
In a food processor, finely grind the cookies to the texture of bread crumbs. Transfer to a bowl, add the butter and combine. Lightly press onto the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes or until lightly browned. Let cool.
Meanwhile, in a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
In a small saucepan over medium heat, heat the mango purée. Stir in the gelatin until it has dissolved. Set aside in a large bowl and let cool to room temperature, about 15 minutes.
In another bowl, whip the cream and sugar using an electric mixer until firm peaks form. Set aside the whipped cream in the refrigerator.
Using a spatula, stir the yogurt into the mango purée. Gently fold in the whipped cream and spoon onto the crust in an even layer. Refrigerate for 4 hours until the mousse has set, or freeze, if desired.
Twist the mango slices into spirals and place on the cake. Run the blade of a knife between the cake and the pan. Unmould and serve.
For 1 cup (250 ml) of mango purée, process 2 cups (340 g) of cubed mango in a blender until smooth, then strain.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.