Preheat the oven to 350°F (175°C).
In a mixing bowl, combine shredded coconut, almond flour, melted coconut oil, and honey. Mix until well combined.
Press the coconut mixture into the bottom of a greased 9-inch springform pan.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
In a large bowl, beat the softened cream cheese and sugar until smooth.
Add the mango puree, eggs, vanilla extract, and lime juice. Mix until fully combined and smooth.
Pour the mango filling onto the cooled coconut crust and smooth the top with a spatula.
Bake the cheesecake for 45-50 minutes or until the edges are set but the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool at room temperature for an hour before refrigerating for at least 4 hours, preferably overnight.
Once chilled, remove the cheesecake from the springform pan and slice it to serve.
