Preheat oven to 400°F (200°C). Linea rimmed baking pan with parchment paper.

On prepared pan, place chopped mango.

In a small bowl, whisk together honey, orange juice, and melted butter. Brush fruit with half of honey mixture.

Bake until caramelized, about 30 minutes. Stir, and brush with remaining honey mixture. Bake for 10 minutes more. Let cool slightly, 5 to 7 minutes.

Transfer roasted mango to the container of a blender; process until smooth. Transfer to a medium bowl.

In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium speed until medium peaks form, 5 to 7 minutes. Beat in vanilla and salt. Transfer to another medium bowl.

Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese and confectioners’ sugar at medium-low speed until smooth, about 3 minutes. Fold in whipped cream. Fold ½ cup (116 grams) cream cheese mixture into mango purée just until combined. Spread ¾ cup (206 grams) mango mixture in bottom of prepared Graham Cracker Crust. Spread ¾ cup (174 grams) cream cheese mixture on top. Repeat layers with remaining mango mixture and remaining cream cheese mixture. Cover and refrigerate overnight.

Arrange mango slices on top of cold pie as desired. Using a hot dry knife, slice pie, and serve cold.