Add egg yolks and ½ cup of icing sugar to a large bowl and whisk to combine.
Slowly whisk in the melted butter until combined, then mix flour and coconut.
Add your dough to a lined cake pan, pressing the dough out evenly across the bottom until you have a smooth surface.
Refrigerate for 30 minutes and then bake for 25 minutes at 380 °F.
In a small bowl, combine gelatin powder and water. Mix until the powder is dissolved.
Add mango curd, lime juice, zest, and ½ cup of icing sugar to another bowl. Mix to combine.
Stir in your gelatin mixture, then fold in whipping cream.
Spoon half of the mango mixture into the baked crust, spreading evenly.
Add a layer of cubed mango, top with the remaining mango curd mixture, then let it chill for 2 hours.
Serve and enjoy!
Video
Notes
Gelatin is essential for setting the mousse, but you can also use agar agar if you have that on hand.
When incorporating the whipped cream into the mango curd, fold it in gently using a spatula. This will help maintain the airiness and lightness of the mousse. Add more whipped cream if needed to achieve a thick, creamy texture.
Once the cake is set, you can garnish it with fresh mango slices, whipped cream, mint leaves, or any other decorative elements you like. Be creative and make it visually appealing!