Crush Honey Maid graham crackers into fine, sand-like crumbs using a food processor or by placing them in a sealed zip-top bag and rolling with a rolling pin. You need 2 cups of crumbs. In a medium bowl, combine the crumbs, melted butter, sugar, and sea salt. Mix thoroughly until every crumb is moistened and the mixture holds together when pinched. Press firmly into the bottom (and slightly up the sides, about 1 inch) of a 9-inch springform pan. Use the flat bottom of a measuring cup to compress the crust hard and evenly. This prevents sogginess later. Refrigerate the crust while you prepare the filling.

If using fresh Kent or Haden mangoes, peel and cube the flesh. Blend just until completely smooth—do not overblend or whip in excess air. Pour the purée into a small saucepan and simmer over medium-low heat for 8-12 minutes, stirring frequently, until it reduces by about one quarter and looks thicker and more concentrated. This removes excess water that can weaken the set. Stir in 1 tablespoon lime juice off heat. Cool the purée to room temperature. If using Alphonso mango pulp, you can usually skip the reduction unless it seems very watery—taste and reduce for 5 minutes if needed.

Pour 3 tablespoons cold water into a small heatproof bowl. Evenly sprinkle the unflavored gelatin powder over the surface. Do not dump it in a clump. Let it stand undisturbed for exactly 5 minutes—you will see it swell and turn translucent. This is proper bloom. Gently warm the bloomed gelatin by microwaving in 10-15 second bursts, stirring between each, until just melted and smooth. Do not boil. Alternatively, set the bowl over a pan of barely simmering water. Set aside briefly so it is warm but not hot when you add it to the filling.

In a large mixing bowl, beat the room-temperature full-fat cream cheese with an electric mixer on medium speed for about 2 minutes, scraping the bowl frequently, until completely smooth with no lumps. Add the powdered sugar and vanilla extract. Beat for another minute until creamy and uniform. If your cream cheese is even slightly cold, you will get lumps—let it sit at room temperature for 30-45 minutes before starting

In a separate chilled bowl, use clean beaters to whip the cold heavy cream to soft-to-medium peaks. The cream should hold a soft curl on the whisk and still look glossy and smooth. Do not overwhip or it will turn grainy and buttery. Set aside.

Whisk the cooled mango purée into the smooth cream cheese mixture until fully combined and uniform in color. Temper the warm (not hot) liquid gelatin: whisk about 2 tablespoons of the mango-cream cheese base into the gelatin bowl to equalize temperatures, then immediately whisk that back into the main bowl. This prevents the gelatin from seizing into rubbery bits. Switch to a silicone spatula. Add the whipped cream in two additions, gently folding from the bottom up and turning the bowl, just until no white streaks remain. Do not stir aggressively or you will deflate the air and lose the silky texture.

Pour the mango cheesecake filling over the chilled graham cracker crust. Use an offset spatula to smooth the top into an even layer. Gently tap the pan on the counter 2-3 times to release any large trapped air bubbles. Refrigerate uncovered for 1 hour to set the surface, then cover lightly with plastic wrap or foil and chill for at least 7 more hours, preferably overnight (8-12 hours total). The cheesecake must be fully cold and firm before glazing or slicing.

For a bakery-style finish, warm 1/2 cup mango purée with 1 teaspoon lime juice and optional honey in a small saucepan or microwave just until loosened and fluid. Let it cool to room temperature. Pour gently over the fully chilled cheesecake and tilt the pan to spread into a thin, even, glossy layer. Return to the fridge for 30 minutes to set the glaze.

Run a thin knife dipped in hot water around the inside edge of the springform pan. Wipe the knife dry, then carefully unclamp and remove the ring. For perfect slices, dip a sharp knife in hot water, wipe dry, make one cut, wipe the blade clean, and repeat. Serve cold directly from the refrigerator.