Instructions:
In a large bowl or stand mixer fitted with the paddle, beat cream cheese and lime zest on medium speed until smooth. Add condensed milk and beat until smooth, scraping down sides of bowl as needed.
Add ¼ cup lime juice and vanilla and beat again until smooth. Set aside.
In a food processor combine mango, remaining 1 tablespoon lime juice, sugar, and 2 tablespoons water and process until completely smooth, scraping down sides of bowl as needed.
In a popsicle mold, spoon a heaping tablespoon of the cream cheese mixture into each mold. Tap the mold on a counter top to get the mixture to settle at the bottom of the molds. Spoon a heaping tablespoon of the mango mixture into each mold and tap the mold again.
Repeat layering the cream cheese and mango mixtures, then add 1 more cream cheese layer on top. Sprinkle the tops of each mold with graham crackers.
Place lid on mold and insert popsicle sticks. Place in freezer until frozen solid, at least 4 hours.
To remove popsicles from molds, fill a tall glass with cool water. Dip each mold into the water all the way to the top edge of the mold just long enough to allow you to pull the popsicle from the mold. Place popsicles on a parchment or wax paper-lined baking sheet and place back in freezer for 15 minutes to refreeze the edges.
Serve or place popsicles in a zip-top plastic bag or a container and store in the freezer for up to 1 month.