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In a food processor, blitz biscuits until they are finely crumbled. Next add macadamias and process until finely chopped. (If you are using a thermomix, blitz biscuits and nuts in one go. Then add melted butter and stir by hand or to combine as it's more powerful).
Add melted butter to the biscuits and process until combined.
Take a 24cm springform circular pan and line the base with baking paper - leave some overhanging. Clip in the sides of the pan over the paper.
Add the biscuit crumb to the pan and start to spread it out over the base evenly with a spoon or your hands.
Press the mixture into the pan firmly. Work the crumb as far up the sides of as you can. Refrigerate base while making the filling.
Rinse food processor bowl. Add the flesh of 4 mangoes, condensed milk, cream, cream cheese and sugar. Blend until very smooth.
Pour mixture into the pan. Place in the freezer. Keep cake fully frozen. Wrap the top in cling wrap.
When ready to serve, decorate with thinly sliced mango and toasted coconut.
Allow to sit out for ten minutes or so to make slicing easier.
Store any leftovers in the freezer for later. Enjoy!