Add the toasted coconut flakes to your food processor and blitz for 1-2 minutes. Add the cashews and salt and blend again until the mixture reaches a light crumb consistency. Lastly, add the pitted dates and blend again until everything is evenly mixed and sticks together like a dough.
Line the base and sides of an 8" square pan with parchment paper and press the dough into the base of the pan using a spatula or flat bottomed glass. Set aside.
To make the filling, add all of the ingredients to your high-speed blender and blend until smooth and creamy. Pour the filling into the pan and gently tap it on your work counter to remove the air bubbles. Place in the freezer to set for about an hour while you prepare the mango topping.
Add the sugar, cornstarch, agar-agar, and water to a saucepan and whisk well. Add the mango pulp and lime juice and bring to a simmer, while stirring continuously with a spatula. Continue to stir for 5 minutes until the mixture has thickened. Remove from the heat and pass through a sieve if needed to remove any lumps. Allow the mango curd to cool slightly for 15 minutes.
Stir the mango curd well and pour it on top of the cheesecake and smooth out the top with a spatula if needed. Place back in the freezer to set fully for 3 hours (or overnight if preferred)
Once set, remove the cheesecake from the cake tin and trim off the edges with a knife. Cut into serving slices and topped with some freshly grated lime zest.
Place the cheesecake bars in an airtight container and refrigerate. They'll stay fresh in the fridge for up to 5 days. You can also freeze them in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual bars so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.
Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain. Or quick-soak them in boiling water for 1 hour.
Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
Mango pulp: I recommend using ripe Alphonso mangoes if you are unable to get canned mango pulp. You may need to add more sugar if your mangoes are not sweet enough.
Using a springform pan makes it easier to remove the mango cheesecake once it has been set. I also, recommend lining the base and sides of the tin with parchment paper, creating a sling to lift out the set cheesecake.
If you're not a fan of the taste of coconut, you can swap the coconut cream for vegan cream cheesecake and just use extra cashews for the crust in place of coconut flakes.