Begin by crushing your graham crackers into fine crumbs, then combine them with melted butter until the mixture resembles wet sand.

Press the crust mixture into the bottom of a 7-inch springform pan and refrigerate for at least 20 minutes.

Peel and dice ripe mangoes, then blend until smooth to prepare the mango puree.

Sprinkle gelatin over cold water and let it sit for 5 minutes, then warm until fully dissolved.

In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until creamy.

Whip heavy cream in a separate bowl until stiff peaks form, then fold it into the cream cheese mixture.

Gently fold in the mango puree and gelatin mixture into the cream cheese mixture.

Pour the filling over the chilled crust and refrigerate for at least 4 hours or overnight.

Once set, remove the springform pan sides and garnish with fresh mango slices and mint leaves.