Preheat the oven to 350°F (175°C).
In a bowl, mix the shredded coconut, melted butter, and sugar until well combined.
Press the coconut mixture into the bottom of a greased 9-inch springform pan.
Bake the crust for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the mango puree, sour cream, vanilla extract, and salt, mixing until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
Pour the mango filling over the cooled coconut crust.
Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour.
Chill the cheesecake in the refrigerator for at least 4 hours before serving.
