Combine the mango puree ingredients in a blender. Puree until smooth and thick.
Preheat oven to 325 degrees F. Spray a 10-inch bundt pan with cooking spray.
Cook sugar in a saucepan over medium heat. Swirl the pan for 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the bundt pan, and then swirl the caramelized sugar around to coat the bottom of the pan. (Because of the temperature change when coating the bundt pan, the sugar may harden quickly. Don’t worry; once the flan is added and baked, it will liquefy into a beautiful golden syrup.)
In a large bowl, beat the cream cheese at medium speed with an electric mixer for 1 minute. Reduce speed to low, add eggs and egg yolks, and beat until well blended. Slowly add all three milks and the vanilla, and beat at low speed for 1 minute.
Add 1 1/2 cups of mango puree and continue to mix for 1 to 2 minutes. Pour the mixture into a prepared bundt pan. (Mixture may be slightly lumpy. If you want a smooth flan, strain the mixture before you pour it into the bundt pan.)
Place bundt pan in a roasting pan. Place the roasting pan on the center rack of the oven and add hot water to the roasting pan halfway up the sides of the bundt pan. Bake for 1 hour and 20 minutes or until the edges are set (the center may not be set).
Remove roasting pan from oven and remove bundt pan from water. Place on a wire rack and let cool completely for at least 1 hour.
Transfer to the refrigerator and chill for at least 8 hours or overnight.
Carefully run a butter knife around the edges to loosen, and invert the flan onto a serving platter.
Decorate the plate with mango puree. Slice the cheesecake flan and place it on the puree. Sprinkle fresh lemon zest over the slice for an added punch of fresh citrus flavor. Garnish the plate with mango slices.