Blend the digestive biscuits and desiccated coconut in a food processor until finely crushed. Combine with melted butter and press into a lined 9-inch springform pan. Chill for 30 minutes.

Dissolve the powdered gelatin in ¼ cup of boiling water. In a mixing bowl, beat cream cheese and sugar until smooth. Add coconut cream and gelatin mixture, mix well and pour over the chilled crust.

Puree the mango until smooth. In a saucepan, combine mango puree with ¾ cup of water, sprinkle gelatin, let sit, heat until dissolved. Mix in sugar, thickened cream, vanilla and salt.

Pour mango panna cotta over the cheesecake layer, smooth with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Run a knife around the edge of the pan, release and remove the outer ring. Decorate with mango slices, toasted coconut chips, and lime zest before serving.