Prepare the mango puree by peeling and chopping fresh mangoes or using canned ones. Blend until smooth, measuring out 1 ½ cups.

Make the crust by mixing graham cracker crumbs, light brown sugar, kosher salt, and melted unsalted butter until moistened. Press into the springform pan and freeze for 15 minutes.

Prepare the filling by beating softened cream cheese until smooth. Gradually add sweetened condensed milk, vanilla extract, and lime juice, mixing until creamy.

Bloom gelatin by sprinkling it over cold water for 5 minutes, then gently heat until dissolved. Mix into the mango puree and fold into the cream cheese mixture.

Whip heavy whipping cream with powdered sugar until stiff peaks form, then fold into the mango cream cheese mixture.

Pour the filling onto the crust, reserving ¼ cup of mango puree for swirling on top. Refrigerate for at least 8 hours or overnight to set.

Once set, remove from the springform pan, slice, and serve chilled, optionally garnished with mango slices or whipped cream.