Preheat oven 160℃. Spray and line a 22cm springform pan.
Whisk egg whites until soft peaks form. Add sweetener 1 tsp at a time whisking well after each addition.
Fold in coconut. Press into bottom of pan. Bake 20 minutes or until golden.
Whisk egg whites in a clean, dry bowl until soft peaks form. Reserve.
Beat cream cheese, vanilla extract and sweetener in stand mixer until well combined.
Mix gelatin and cold water together in a small bowl and microwave on high for 15 seconds. Cool and reserve.
Add thickened cream and finely grated freeze-dried mango to cream cheese mix and beat until combined. Add gelatin and mix well.
Fold egg white into mixture. Spoon onto cool base and refrigerate for 3-4 hours until firmly set.
Prepare jelly as per packet instructions. Allow to cool at room temperature for half an hour. While the jelly is cooling decorate top of cheesecake with berries.
10. Carefully pour half of the cooled jelly over the top of the cheesecake and refrigerate for 30 minutes. Leave other half of jelly on the kitchen counter. Remove cheesecake from fridge and pour the remaining jelly over the top. Refrigerate until set. Slice and serve.
THERMOMIX® METHOD
Preheat oven 160℃. Spray and line a 22cm springform pan.
Insert butterfly. Whip egg whites 4 minutes/37℃/speed 4. Begin adding sweetener 1 tsp at a time after the first 2 minutes.
Fold in coconut. Press into bottom of pan. Bake 20 minutes or until golden.