1. In a small saucepan, combine mango purée and 1 tablespoon sugar. Simmer over medium heat for 15 minutes until slightly reduced. Stir frequently and let cool.

2. Preheat oven to 325°F (165°C) and position rack in the middle.

3. Pulse graham crackers into fine crumbs. Mix with melted butter, brown sugar, and salt.

4. Press mixture firmly into pan. Bake for 10 minutes, then cool completely.

5. In a large bowl, beat cream cheese until smooth. Add ½ cup mango purée, sugar, flour, salt, and vanilla. Mix on medium-low speed until smooth.

6. Add eggs and mix until just combined. Finish mixing with a spatula.

7. Pour batter over cooled crust and spread evenly.

8. Drop spoonfuls of remaining mango purée on top and swirl gently.

9. Bake 30–32 minutes until center is set and no longer wet.

10. Cool completely in pan uncovered, then refrigerate at least 4 hours before slicing and serving.