Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.

Mix crumbs and melted butter, press 1 tbsp into each liner; chill 10 minutes.

Beat cream cheese and sugar until smooth, add egg, sour cream, and vanilla; mix.

Stir in lime zest, lime juice, and mango purée until uniform.

Spoon filling over crusts, filling almost to top, and bake 15–18 minutes until centers set.

Cool 15 minutes in pan, then chill at least 2 hours. Top with mango cubes before serving.