Line a springform pan (22 cm Ø) with baking paper. Melt coconut oil for the base. Cut the dates roughly into small pieces. Chop macadamia nuts coarsely. Finely chop both in portions with coconut flakes and coconut oil in the universal chopper. Pour the mixture into the mould and press down well with the back of a moistened spoon. Place the mould in a cool place.
For the filling, meanwhile, wash the lime hot, dab dry and finely grate the peel. Whip the cream until stiff. Whip cream cheese, cream stiffener, coconut blossom sugar, vanilla and lime zest until creamy with the whisks of the mixer. Fold in the cream. Spread the cream cheese mixture on the date base until smooth. Chill the cake for at least 3 hours.
Cut the mango pulp from the stone, peel it and cut it into slices. Arrange on the cheesecake. Decorate with lime zest and coconut chips as desired.