Preheat oven to 325°F (160°C).
Combine graham cracker crumbs with melted butter and press into the bottom of a springform pan to form the crust.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and mango puree, and continue to beat until well combined.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Fold in sour cream until the mixture is smooth.
Pour the cream cheese mixture over the crust in the springform pan.
Bake for 55 minutes, or until the center is just set.
Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Garnish with fresh mango slices and edible flowers before serving.
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