1. Add the cookies to a freezer bag and crush with a rolling pin to get fine crumbs. Add the sugar to the bag and mix. Melt the coconut oil (e.g. in the microwave) and add to the bag as well and mix until the crumbs are evenly moist. Pour into a lightly greased 8 inches (20cm) springform tin and press to the bottom (with the back of a spoon) to get one even layer. Place in the fridge until needed. Puree the mango flesh for the filling and the mango layer (about 1 1/2 mangos) and set aside.

 

2. Add the gelatin leaves for the filling to a small bowl with cold water and let soak for 5-7 minutes. Add about half of the coconut milk to a pot and heat up slowly on the stove – mix the rest with 5.3 oz. (150g) of pureed mango and the coconut yogurt in a bowl. As soon as the coconut milk is hot (but not boiling!) remove the pot from the heat, squeeze the gelatin leaves a bit to remove excess water, and add to the pot – mix until the gelatin has dissolved completely. Add the coconut-mango mix to the pot and stir to combine. Let cool down for about 10 minutes, then pour into the prepared baking tin and place in the fridge for about 3 hours to firm up.

 

3. For the mango layer add the gelatin leaves to a small bowl with cold water and let soak for 5-7 minutes. Add the remaining mango puree (10.6 oz./300g) to a pot and heat up on the stove (do not let it boil!). Remove from the heat, squeeze the gelatin leaves a bit, and add to the pot – mix until dissolved and mixed well with the puree. Let cool down for 5 minutes, then pour on top of the cake and smooth out the top if necessary. Place in the fridge for at least 3 hours or overnight. 

 

4. Cut the mango for the decoration into small dices. Take the cake out of the fridge, remove from the tin and place on a serving plate. Decorate with the mango dices, some coconut chips, and fresh mint leaves. Serve cooled.