• Preheat the oven to 350.  Line 2 large sheet pans with parchment paper.

Mango Layers:

• Puree the mango in a blender or food processor until smooth then transfer to a saucepan over medium heat. No need to wash the blender yet, you will need it again. 
• Add 1/2 cup of sugar to the mango puree and bring to a simmer uncovered.  Stir often to prevent splattering or sticking to the bottom.  Let simmer for 15-20 minutes until it reduces some and thickens.  Then let cool to the touch while you make the Tropical Lace Cookies.
• While the cookies are cooling, pour approximately half of the cooled mango reduction back into the blender, add the cream cheese and remaining ¼ cup of sugar. Blend until smooth. Set the mango layers aside until you are ready to assemble the dish.

Tropical Lace Cookies:

• While the mango reduction is cooling, chop the nuts & coconut in a food processor or by hand to coarse crumbs.
• Heat butter & sugar in a saucepan until they combine and come to a low boil.  Stir continuously and allow to boil for about 2 minutes.  Add the ground nuts, coconut and salt to the butter mixture, stirring to combine well and heat through.
• Drop teaspoons of the mixture on to the parchment lined sheet pans leaving 2 inches on all sides of each mound for spreading.  They will spread a LOT!  See notes for more tips.
• Bake for 8-10 minutes, they will have spread very thin and browned lightly.  Remove from the oven and let cool slightly before shaping them (optional) or cool completely before enjoying.
• Cookies can be shaped by rolling them around a handle of a wooden spoon, draped over an inverted cup or bowl or gently pressed into a muffin tin, cup or bowl. 

Serving:

• In glasses, layer diced fresh mango, a splash of gin (optional), generous amount of creamy mango, a thin layer of the mango reduction. Continue with multiple layers if you wish. Let set up and chill through in the fridge for about 2-3 hours. Garnish with whipped cream and and Tropical Lace Cookies when ready to eat.
• Use the shaped Tropical Lace Cookie as a bowl, layering with fresh, creamy and reduced mango. Let set up and chill through in the fridge for up to 3 hours, any longer and the cookie might be too soft. Garnish with more fresh mango and whipped cream when you are ready to eat. Spiking with gin doesn't work well with this presentation unless you don't mind a watery looking dish!
• If making this a day in advance, store the cookies in a sealed bag or container at room temp.