For the crust:
200 g flour
100 g cold butter
30 g grated coconut
1 tbsp. powdered sugar
4 tbsp. cold water
Blind baking filler (e.g. dried beans, split peas, rice)
For the filling:
300 ml double or whipping cream
2 vanilla pods
3 egg yolks
75 g fine sugar
1.5 leaves of gelatine
2 mangos