Preheat the oven to 350°F (175°C).

In a medium bowl, stir together graham cracker crumbs, melted butter, and granulated sugar until evenly moistened and crumbly. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.

Bake the crust for 8–10 minutes, until it’s lightly golden and smells nutty. Remove from the oven and let it cool completely on a rack.

While the crust cools, place diced mangoes, heavy cream, sweetened condensed milk, vanilla extract, lime juice, and salt in a blender or food processor. Blend until completely smooth—about 45–60 seconds.

Pour the mango filling into the cooled crust and smooth the top with a spatula.

Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. For best texture and flavor melding, chill overnight.

Before serving, garnish with fresh mint leaves if desired. Slice with a knife dipped in hot water for cleaner cuts.