In the stand-mixer, cream together the softened cream cheese and sugar on LOW speed until just combined. Add a ½ cup of the mango puree, flour, vanilla, zest of one lemon, and mix until combined. Don't overmix the batter as we want the cheesecake creamy and smooth! Add the eggs one at a time and mix well. Pour the mixture on top of the crust. Tap the pan to remove any air bubbles. Blob the remaining ¼ cup of the mango puree on top of the cheesecake.
Using a toothpick, drag the toothpick across the mango puree horizontally and vertically. Be careful not to put the toothpick too deep into the cheesecake. Don't over-drag the toothpick, or the mango puree will start to mix with the cheesecake batter.
Cover the cheesecake with aluminum foil. Add 1 cup of water to the Instant Pot. Put the trivet/rack into the Instant Pot and place the cheesecake on top. Cook on HIGH for 35 minutes. Tip- Our trivet has handles on the side for easy removal. If yours doesn't, place a long strip of aluminum foil under the cheesecake so that you can pick up the cheesecake from the sides (similar to a sling). Do a natural release of the cheesecake, about 30 minutes. Remove the aluminum foil and use a paper towel to dab any moisture from the top of the cheesecake. This is normal for instant pot cheesecake recipes.
Have the cheesecake cool for one hour on a wire rack. Refrigerate for at least 4 hours covered for the cheesecake to firm. Decorate with the mango cubes, halved strawberries, and mint leaves if using before serving. Enjoy!