Crumble the biscuits into a fine crumb, mix in softened butter and coconut, press into a cake tin.
Beat cream cheese, icing sugar, lemon zest and juice until creamy, mix in whipped cream.
Spread cream mixture on top of the biscuit base and refrigerate.
Blitz drained tinned mangoes, mix with gelatine mixture, pour on top of the cheesecake.
Refrigerate until set, top with sliced fresh mango before serving.
