Prepare Mango Puree by peeling and slicing fresh mangoes until you have about 1 ½ cups. Puree until smooth.

Make the Crust by mixing graham cracker crumbs, light brown sugar, melted unsalted butter, and a pinch of kosher salt. Press into the bottom of a springform pan and freeze for 15-20 minutes.

Prepare Filling by beating softened cream cheese until smooth. Gradually mix in sweetened condensed milk, fresh lime juice, and vanilla paste.

Bloom Gelatin by sprinkling it over cold water and letting it sit for 5 minutes. Heat until melted, then stir into the mango puree.

Combine Mixtures by folding the mango puree into the cream cheese mixture until fully blended.

Whip Cream by combining heavy whipping cream and powdered sugar until stiff peaks form. Fold into the mango cream mixture.

Assemble Cheesecake by pouring the filling into the crust and smoothing the top. Drizzle reserved mango puree over the top.

Chill the cheesecake covered for at least 8 hours.