Prepare mango puree by blending 2-3 ripe mangoes to create 1 ½ cups of smooth mango puree.

Make the crust by mixing graham cracker crumbs, light brown sugar, melted butter, and salt until it resembles wet sand. Press into a springform pan and freeze for 10 minutes.

Prepare the filling by beating softened cream cheese until smooth. Gradually mix in sweetened condensed milk, lime juice, and vanilla until combined.

Bloom gelatin by sprinkling it over cold water and letting it sit for 5 minutes, then heating until dissolved.

Combine dissolved gelatin with mango puree and fold into cream cheese mixture to maintain airy texture.

Whip heavy cream with powdered sugar until stiff peaks form, then gently fold into the mango cheesecake filling.

Pour filling into the graham cracker crust, drizzle reserved mango puree on top, and swirl with a knife.

Cover and refrigerate for at least 8 hours to set. Slice and enjoy!