• Peel and slice the mangoes, leaving the seed behind. Using a food processor or blender, puree the mango until very smooth 1 ½ cups of mango puree total is needed.
  1 ½ cups mango puree
• Remove ¼ cup of the mango puree and place into a piping bag or ziptop bag.

Graham Cracker Crust

• Combine the graham cracker crumbs, brown sugar, melted butter, and salt, and mix with a fork until moistened.
  2 ½ cup graham cracker crumbs, ¼ cup light brown sugar, ¼ teaspoon kosher salt, 10 tablespoons unsalted butter
• Press the crust firmly into the bottom and sides of a springform pan, going at least halfway up the sides. A ⅓ cup dry measuring cup with straight sides works great for this.
• Freeze the crust while you prepare the filling.

Filling

• In the bowl of a stand mixer (or using a hand mixer), beat the cream cheese until smooth, then scrape down the sides. Add the sweetened condensed milk, vanilla, and lime and beat to combine, then scrape down the sides again.
  24 oz full fat cream cheese, 7.5 oz sweetened condensed milk, ½ tablespoon vanilla paste or extract, 1 lime
• Add water to a small bowl, then sprinkle the gelatin over top. Allow it to sit for 5 minutes to bloom, then heat in the microwave in 5 second intervals until melted. This can also be done in a small pan over the stove. Do NOT overheat.
  2 ¼ teaspoons gelatin, 2 tablespoons cold water
• Once melted, stir the gelatin into the remaining 1 ¼ cups of mango puree then immediately add to the cheesecake batter and mix on low to combine.
• Transfer the cheesecake mixture to a large bowl, scraping out every last bit.
• Add the heavy whipping cream and powdered sugar to the stand mixer bowl and whip to stiff peaks using the whisk attachment. Start on medium low, then switch to high speed and whip until it stands up on the tip of the whisk.
  1 cup heavy whipping cream, ¼ cup powdered sugar
• Fold the whipped cream into cheesecake filling in two additions until completely smooth and no streaks of whipped cream remain.
• Pour the cheesecake batter into the crust and smooth it out evenly.
• Add the remaining mango puree to the top of the batter in squiggles, then use the tip of a butter knife to create swirls throughout the batter.
• Lightly cover the cheesecake and refrigerate for at least 8 hours prior to slicing and serving. Garnish with extra mango chunks or slices for more flavor.