Make a Graham Cracker Crust:

1.  Follow the recipe for a graham cracker crust if you’re not using a store-bought crust.

Cook the Mangos

1. Pour the mango chunks, powdered sugar, and 1 tablespoon of water into a skillet that is large enough to fit the fruit in one layer.
2. Cook the mango on medium heat, stirring occasionally until the fruit defrosts and the juices just start to thicken.  This will take about 5-10 minutes.
3. Place the mango in the freezer to chill to room temperature.  This will take 10-15 minutes.

Make the Mango Puree

1. Once the mango is no longer hot, puree it in a food processor

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   with the sweetened condensed milk, lime juice, and vanilla.
2. Set aside 1/2 cup of the mango puree for the top of the pie.
3. Cube up the cream cheese into chunks.  Toss in the cream cheese with the rest of the mango puree and pulse until smooth.
4. Scoop out mango cream cheese filling into a mixing bowl.

Make the Mango Filling

1. Whip the cream in the food processor

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   until it is thick and just starts to hold its shape.
2. Fold the whipped cream into the mango filling until the filling is smooth and the color is uniformly distributed.
3. Scoop the filling into the pie shell.
4. Spread the pie with the rest of the mango puree.
5. Cover the pie with plastic wrap and freeze overnight.

Garnish and Serve

1. Top the frozen pie dollops of the best whipped cream frosting.   The pie tastes best eaten within one week. 
2. Set the pie out for 10-15 minutes before cutting into slices.  You can also dip your knife into a jar of hot water in between cuts to make the cutting easier.

Storing the Pie

1. To keep it longer, wrap the pie well to cut down on ice crystals.  A domed pie lid is helpful, and from there I would wrap the whole pie in a plastic bag.  Wrapped well, you can easily keep this pie for up to 2 months in the freezer.