Lightly roast the grated coconut in a pan without fat, remove immediately and let it cool down. Cut the flesh of the mango off the stone, peel and dice.
Whip cream until stiff (can also be mixed with liquid cream, but does not become so fluffy). Mix quark, yoghurt and sugar. Fold in cream and put the quark cream in 4 bowls. Spread mango on top and sprinkle with coconut flakes.