Preheat the oven to 350 degrees F.
In the bowl of a food processor, add the graham crackers and salt and finely chop. Pour the graham cracker crumbs into a bowl and slowly add all of the butter. Mix until the crumbs are well incorporated and stick together. Press into an 8-inch springform pan, forming a 2-inch crust going up the side. Bake until the crust just sets, 7 to 10 minutes. Remove from the oven and refrigerate to cool.
In a bowl, whisk the egg yolks with the sweetened condensed milk. Then slowly add in the lime juice and zest. Pour into the cooled crust and bake until the custard sets with just a slight jiggle, 12 to 15 minutes. Keep an eye on this, as it can overcook easily. Place in the refrigerator and cool at least 6 hours, or overnight. Serve with the Mango Coulis and Chile Spiced Whip Cream.
Puree the mangoes with 1/2 cup water and the sugar in a food processor. Strain into a saucepan and cook over medium heat until thick and reduced, about 20 minutes. Refrigerate.
In a stand mixer, whip the heavy cream, confectioners' sugar and chile powder until fluffy but firm peaks form. Be careful not to over-whip or it will become grainy. Adjust the seasoning, if necessary.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.