Place the softened cream cheese into a large mixing bowl. Use a hand mixer or a stand mixer equipped with a whisk attachment to beat the cheese on medium speed. Continue mixing until the texture is completely smooth, airy, and free of any lumps. This step is crucial for achieving that signature velvety “viral” consistency.

Pour the sweetened condensed milk and the mango puree into the bowl with the cream cheese. Set the mixer to low speed and blend until the ingredients just begin to combine. Increase the speed to medium and whip the mixture for another 2 to 3 minutes. The filling should thicken slightly and take on a beautiful, uniform pale orange hue.

Pour the mixture into your desired serving vessel or over a pre-prepared crust if you choose to use one. Smooth the top with a spatula to create an even surface. Cover the container with plastic wrap and place it in the refrigerator. Let the cheesecake set for at least 6 hours, though overnight is best for the firmest texture. Slice and serve chilled with extra fresh mango slices on top.