Place crackers and sugar in a food processor until the graham crackers are finely ground.
Add butter and process until well combined. Press the mixture into a 9-inch pie pan.
Bake crust until deep golden brown, about 10 minutes and set aside.
To make the filling: Using an electric mixer combine the sugar and the mango pulp in a bowl and mix until the sugar is dissolved.
Add the eggs and continue mixing for 2 minutes. Add the condensed milk and cream keep mixing for about one minute more.
Re-heat oven to 350F. Pour the mango filling into the pre-baked crust.
Bake for about 20 minutes. Remove from oven and let it cool down.