Mango Coulis:

1. Peel and cube the mango flesh.
2. In a pot, combine mango cubes, sugar, and lime juice.
3. Cook until very soft and starting to fall apart, stirring occasionally.
4. Blend until smooth using a blender or immersion hand blender.
5. Pass through a sieve to get a smoother consistency
6. Allow cooling to room temperature or refrigerate if making in advance.

Crust:

1. Preheat oven to 300°F/150°C.
2. Toast shredded coconut on a parchment-lined baking tray for 4-6 minutes until golden and fragrant.
3. Divide toasted coconut into two portions.
4. Raise your oven temperature to 350°F/175°C
5. In a food processor, combine one portion of toasted coconut with oats, salt, and flour. Process until finely ground.
6. Add remaining coconut, melted coconut oil, vanilla extract, and maple syrup. Pulse until just combined.
7. Transfer mixture into a bowl and mix until it comes together, adding a little more maple syrup or coconut oil if it feels too dry.
8. Press mixture into the bottom of a parchment-lined springform pan to form an even layer.
9. Bake for 16-18 minutes until golden brown.
10. Allow to cool while preparing the filling.

Filling:

1. Gently melt white chocolate using a double boiler or microwave on low in short bursts, stirring frequently.
2. In a large bowl or blender, mix half of the Mango Coulis, melted white chocolate, Greek yogurt, coconut milk, lime juice, honey, vanilla extract, and protein powder until smooth.
3. Taste and adjust sweetness or acidity if necessary.
4. In a small microwave-proof bowl, mix gelatin powder with 2 tbsp water and microwave for 10 seconds until liquid.
5. Add the gelatin mixture to the filling and mix until slightly foamy.
6. Pour the filling over the cooled crust in the springform pan.
7. Refrigerate until firm, preferably overnight.

Assembly:

1. Spread the remaining Mango Coulis evenly over the top of the set cheesecake.
2. Optional: Whip the Oatly cream until soft peaks form.
3. Decorate the cheesecake with whipped cream, sliced mango, lime, and coconut flakes or shaved white chocolate.
4. Run a sharp knife briefly under hot water, dry, and then slide around the edges of the springform pan to loosen the cheesecake.
5. Carefully remove the springform ring.
6. Transfer the cheesecake to a serving plate if desired.
7. Slice and serve chilled.
8. Enjoy your Mango White Chocolate Cheesecake with Protein!