Prepare the crust by mixing the graham cracker crumbs, shredded coconut, and melted butter.
Press the mixture into the bottom of a springform pan.
Pre-bake the crust for 10 minutes, then let it cool.
In a large mixing bowl, blend the softened cream cheese until smooth.
Add the mango puree, sugar, flour, eggs, vanilla, and lime juice to the cream cheese, mixing until well combined.
Pour the filling over the cooled crust.
Bake the cheesecake for 50-60 minutes until set but still slightly jiggly in the center.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and cool it at room temperature for another hour, then refrigerate for at least 4 hours.
Serve chilled, optionally topped with fresh mango slices or coconut flakes.
