Mix the crushed Maria cookies with the melted butter in a 9-inch springform pan. Place a circle of parchment paper at the bottom and grease the sides of the pan. Press the cookie mixture into the pan and set aside.

Hydrate the gelatin and set aside. Peel and cut the mangos to extract all the pulp. Blend the mango pulp with the lemon juice in a blender. Add the cream cheese, sweetened condensed milk, and Greek yogurt, and blend well. While blending, add the gelatin. Pour the mixture into the prepared crust and refrigerate for 4 to 5 hours or overnight.

Carefully remove the pie from the pan, clean the edges, and garnish with the extra mango as desired.