In a saucepan, combine 1 cup of puréed mangoes with 1 tablespoon of sugar. Heat over medium heat for about 15 minutes until it thickens. Let it cool completely.

Preheat oven to 325°F (165°C). Crush graham crackers and mix with melted butter, brown sugar, and salt. Press into an 8x8-inch baking pan and bake for 10 minutes.

In a bowl, beat cream cheese, ½ cup cooled mango purée, ½ cup sugar, flour, and vanilla extract until smooth.

Add eggs one at a time, mixing on low speed until just combined. The mixture should be creamy and smooth.

Pour the batter over the cooled crust, add remaining mango purée in spoonfuls, and swirl with a knife.

Bake for 30-32 minutes until the center is set but still jiggles slightly.

Cool in the pan for 30 minutes, then refrigerate for at least 4 hours before serving.