Preheat your oven to 325°F (160°C).
Combine graham cracker crumbs with melted butter and press into a springform pan.
Bake the crust for 10 minutes, then let it cool.
Beat the softened cream cheese until smooth.
Gradually add powdered sugar and vanilla extract, mixing until combined.
Stir in the mango puree and lemon juice.
Whip heavy cream to stiff peaks and fold into the mango mixture.
Pour the filling over the cooled crust and spread evenly.
Refrigerate for at least 4 hours or until set.
Decorate with fresh mango slices before serving.