Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round spring form pan.
Process biscuits and coco until finely chopped. Add butter. Process until combined.Press mixture over base of prepared pan. Refrigerate for 15 minutes.
Meanwhile, beat cream cheese, sugar together until smooth. Add eggs, 1 at a time, beating until combined. Divide into two. Add lime juice and rind to one half and mango puree to other half. Mix each well so it totally combined. Pour mango mixture into prepared pan and cook for 20 mins them pour lime mixture very carefully so that they do not mix and cook for a further 30 mins to 35 mins until the mixture is just set and a little wobbly in the middle, cool in oven with door slightly ajar for half an hour.
Refrigerate for 4 hours or until cold.
To Serve: Decorate with fruit & dust with icing sugar and serve with cream and Fresh fruit to garnish