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In a food processor, combine the granulated sugar and lime zest.
Pulse until zest is blended into the sugar and the sugar is fragrant. Set aside.
In a food processor, pulse the cookies and 1 tablespoon lime sugar together until the cookies become fine crumbs.
Add the melted butter and stir well to combine.
Process the cream cheese, ⅓ cup lime sugar, cream, and vanilla in a food processor until smooth.
Add the mango and process until only small bits of mango remain.
Divide half of the cookie mixture between four ½ cup capacity dishes, pressing down until packed in the bottom of the dish.
Divide the cheesecake mixture evenly between the dishes.
Refrigerate for 1 hour, or until the filling has firmed up.
Before serving, garnish each dish with 2 tablespoons Strawberry Mango Salsa.