Position a rack in the center of the oven and preheat to 350 degrees . Butter the bottom and sides of a 10-inch springform pan. In a bowl, stir together the graham cracker crumbs, butter and 3 tablespoons sugar. Press evenly into the pan. Bake until golden, about 8 minutes; let cool.
Lower the oven temperature to 325 degrees . Using an electric mixer, beat together the cream cheese, 1 cup sugar and the salt until fluffy. Beat in the eggs 1 at a time. Mix in 1 cup mascarpone, then drizzle in 1/4 cup plus 2 tablespoons lime juice. Mix in the flour at low speed.
Pour the filling into the crust and bake until set around the edge, 50 to 60 minutes. Let cool on a rack for 1 hour, then refrigerate until cold, at least 4 hours or overnight.
Meanwhile, peel the mango and, using a vegetable peeler, thinly slice. In a medium bowl, toss the slices with 2 tablespoons lime juice and 1 tablespoon sugar.
Run a knife around the edge of the cheesecake and remove the side of the pan. In a bowl, whisk the cream, the remaining 1/2 cup mascarpone and 2 tablespoons each sugar and lime juice until peaks form; spread over the cheesecake. Cut into 10 wedges and top with the mango.