Add graham cracker crumbs, melted butter and brown sugar into a bowl. Mix until the texture looks like wet sand. Press the mixture firmly into the pie pan. Make sure the bottom and sides are even.

Place the crust into a preheated oven at 350°F. Bake for about 10 minutes until lightly golden. Remove the crust carefully and let it cool completely before adding the filling.

Peel fresh ripe mangoes and chop them into chunks. Blend the mango pieces until smooth and creamy. You should get about one cup of bright tropical puree for the filling.

In a large bowl, whisk egg yolks until smooth. Add condensed milk, mango puree, lime juice, lime zest and vanilla extract. Stir everything together until creamy and fully combined without lumps.

Pour the mango lime filling into the cooled crust. Spread the top gently using a spatula. Tap the pie pan lightly on the counter to remove trapped air bubbles.

Bake the pie at 350°F for about 15 minutes. The center should look slightly soft but mostly set. Remove from the oven carefully and allow it to cool fully.

Place the cooled pie inside the refrigerator for at least four hours. Chilling helps the filling become firm and creamy. Overnight chilling gives the best texture and flavor.

Pour heavy cream into a chilled mixing bowl. Add powdered sugar and beat until soft peaks form. The whipped cream should look fluffy, smooth, and light without becoming too stiff.

Spread or pipe whipped cream over the chilled pie. Add mango cubes, lime slices, and extra lime zest on top. The bright colors make the dessert look fresh and beautiful.

Use a sharp knife to cut clean slices. Serve the pie cold for the best taste. Every bite feels creamy, fruity, sweet and slightly tangy at the same time.