Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a stand mixer, cream together the unsalted butter and granulated sugar for about 3 minutes until light and fluffy. Add orange food coloring and egg, mixing until well-blended.

In a separate bowl, whisk together all-purpose flour, kosher salt, and baking soda. Gradually fold this dry mixture into the wet ingredients until just combined.

In another bowl, combine crushed graham crackers, kosher salt, honey, and melted butter. Add just enough water to create damp crumbs.

Layer the mango cookie dough and graham cracker mixture, swirling gently while keeping distinct layers. Chill in the refrigerator for about 1 hour.

Scoop dough into 1.5-inch balls on prepared baking sheets, create a divot in each, and fill with marshmallow fluff. Bake for 10-13 minutes until edges are golden brown.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks. Optionally, toast the marshmallow filling for extra flavor and sprinkle with lime zest before serving.