For the bottom, chop the shortbread biscuits so that there are no large pieces left.
Roast the coconut flakes lightly brown in the pan. Melt the butter and mix it together with the roasted coconut flakes and the crushed shortbread biscuits and salt so that the mass gets a moist consistency.
Place the mixture in a round springform pan lined with baking paper and press down.
Bake for ten minutes at 175 degrees Celsius.
For the cream cheese filling you need the cream cheese, quark, eggs, sugar and a dash of vanilla flavor. Mix all ingredients together.
Distribute the slightly liquid amount carefully and evenly on the base and bake again for 50 minutes, also at 175 degrees convection.
While the cake is baking, soak two sheets of gelatine in cold water for five minutes and then wring them out.
Peel the mango and puree the pulp.
Put the gelatine in a saucepan and heat it slightly so that it liquefies.
Put the mashed mango in the gelatine and then carefully pour this mixture over the back of a spoon over the finished cake and distribute it evenly.
The cake must now be chilled in the refrigerator for two to three hours.
Cut the cake into diamonds and garnish with the mini peanut chocolate tart.
Add the remaining mango puree to serve as a mirror on the plate and top with blueberries and raspberries.