Add the sugar in the mango pulp and mix it well until dissolved.

Refrigerate the mango pulp until ice cream is churned.

Crush the graham crackers coarsely with hand or using a blender like Vitamix.

Add melted butter and sugar and mix well.

Using a hand blender or in a stand mixer, blend the cream cheese on low speed until it is smooth and fluffy. This can take about a minute.

Add milk, sugar, and salt. Continue blending until all sugar is dissolved.

Add the heavy whipping cream and mix well using a spoon or spatula (do not use the blender).

Chill the mixture for about 1-2 hours in the refrigerator.

Transfer the mixture into the ice cream maker container and churn it for about 30 minutes.

In a freezer-safe box, put ⅓rd graham cracker crumble topping at the bottom.

Layer half of the ice cream and half the amount of pulp.

Swirl the mango pulp with a spoon or spatula. Top ⅓ graham cracker crumble.

Make one more layer by placing the remaining half ice cream followed by the remaining half mango pulp.

Swirl the mango pulp with a spatula.

Finally, add the remaining ⅓rd graham cracker crumble and freeze the ice cream for about 6 hours before serving.