What you need:
For mango topping
2 large (Kent) mangoes
1/2 cup granulated brown sugar
For coconut shortbread crust: (I made this a day in advance)
1 cup sweetened shredded coconut
1 cup all-purpose flour
1/2 cup cake flour
1/2 tsb salt
1 cup (2 sticks) cold butter cut in cubes
1/4 teaspoon vanilla extract
3 tablespoons of Apricot marmalade
1 tablespoon water
1 package light cream cheese
1/2 cup granulated sugar (you can sub for 1/2 cup splenda)
1 cup heavy cream
1 tbspn lime zest
2 tbspn lime juice
What to do:
Start by making the crust. Toast coconut in a pan until it turns brown (but don't let it burn). Put the toasted coconut, flours, salt, vanilla and sugar in a food processor and pulse until combines (you can also do this by hand using a fork). Add butter cubes and combine, but do not make a paste it should be a coarse mixture. Press the mixture into tart pan, prick the bottom with a fork in several places, then put in refrigerator to cool for at least 15 minutes. Preheat oven to 425 degrees. Bake for 12 to 15 minutes until crust is golden brown. Cool the crust. Put the 3 spoons of marmalade and 1 spoon of water in a pan and heat up until it liquifies. Spread marmalade mixture over the tart crust. Set aside.
Peel and slice mangoes and place in a bowl and coat with granulated sugar. Let it stand for at least 30 minutes.
Using a mixer or food processor, mix the cream cheese and sugar until smooth, add the heavy cream, lime juice and zest and whip until it is firm.
Add the filling to the crust, then place the mango slices over the filling (I recommend slicing mangoes as thin as possible). I also recommend liquifying another 2 spoons of mango marmalade and 1 spoon of water and adding it as glaze on top of mangoes. Refrigerate for at least 2 hours before serving.
It is labor intensive, but worth all your effort. I promise!