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Preheat the oven to 350°F.
Set out a food processor. Place the graham crackers in the bowl of the food processor and grind them into fine crumbs.
Add in the melted butter and sugar. Pulse until the mixture comes together.
Set out a 9-inch pie pan. Dump the graham cracker mixture into the pie pan. Use a drinking glass to press the graham cracker crumbs evenly over the bottom and the sides of the pan.
Refrigerate the crust while preparing the custard.
Rinse out the bowl of the food processor. Add in fresh diced mango, sweetened condensed milk, 3 large eggs + 2 additional egg yolks, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract. Purée until very smooth.
Pour the mixture into the prepared pie crust. Fill the pie up to a ¼ inch short of the rim.
Place the pie in the center rack of the oven, and bake for 35 to 40 minutes, until the pie is puffed and the center is just barely jiggly.
Cool the pie on the counter to room temperature. Then move to the refrigerator and refrigerate for at least 4 hours.
Once the custard is fully set, cut and serve.