Step 1: In a medium bowl, combine the graham cracker crumbs with the melted unsalted butter and a pinch of salt. Mix thoroughly until the crumbs are evenly moistened.
Step 2: Peel and dice the ripe mangoes. Place about 1.5 cups of the diced mango into a blender or food processor. Add the fresh lime juice and blend until completely smooth. Reserve the remaining diced mango for topping and layering.
Step 3: In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract using an electric mixer on medium speed until light, fluffy, and smooth. Scrape down the sides of the bowl as needed.
Step 4: In a separate, chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Be careful not to over-whip.
Step 5: Gently fold about one-third of the whipped cream into the cream cheese mixture until just combined. Then, carefully fold in the remaining whipped cream in two additions, taking care not to deflate the air.
Step 6: Assemble the Parfaits. Spoon a layer of the graham cracker crumbs into the bottom of each individual serving glass or jar. Press down gently.
Step 7: Next, add a layer of the cream cheese filling over the crumbs. Follow with a layer of the mango puree. Repeat the layers: more graham cracker crumbs, then cream cheese filling, and finally top with another generous dollop of mango puree.
Step 8: For a beautiful finish, sprinkle some of the reserved diced mango on top. Cover the parfaits loosely and refrigerate for at least 2-3 hours to allow them to set and flavors to meld. For best results, chill overnight. Serve cold and enjoy!