Preheat the oven to 350 degrees F. Line the bottom of a 10-inch springform pan with parchment paper and set aside.

In a bowl, combine the graham crackers with 1/4 cup of the mango puree and mix well. Press firmly into the bottom of the prepared pan and bake until firm, 10 to 15 minutes. Cool completely on a wire rack.

In a small saucepan, heat the lime juice and gelatin over low heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.

In the bowl of a mixer fitted with a paddle attachment, cream together the cream cheese, butter, sugar, and lime zest until light and fluffy. Add the softened gelatin and remaining 3/4 cup mango puree and mix to combine.

In a clean bowl, whip the cream until soft peaks form. Using a rubber spatula, fold into the mango mixture and pour over the crust, smoothing the top. Cover with plastic wrap and refrigerate until firm, at least 4 hours.

To serve, slice and garnish each serving with 2 mango slices.