Mango Pie

1 1/2 cups graham cracker crumbs

1 cup mango puree

1/4 cup fresh lime juice

1 1/2 teaspoons unflavored powdered gelatin

12 ounces cream cheese, softened

1 stick (1/4 pound) unsalted butter, softened

1/2 cup confectioners' sugar

2 1/4 teaspoons finely grated lime zest

2 cups cold heavy cream

2 firm-ripe mangos, peeled, seeded and sliced, garnish

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 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.