Toasted fresh coconut for garnish
Crust: preheat oven to 350 ?F and grease a 9-inch spring form pan. Combine graham crumbs, coconut and butter and press into bottom and up sides of pan. Bake for 10 minutes and cool before filling.
Chiffon: whisk mango purée, ½ cup of sugar, lime juice, egg yolks and ¼ cup of cream of coconut in a bowl over gently simmering water, until thickened slightly (mixture should reach 160 ?F). Remove from heat. Soften gelatin powder in remaining ½ cup of cream of coconut and stir into warm mango mixture, stirring until dissolved. Set aside to cool to room temperature.
Whip cream to medium peaks, stir in vanilla and chill. Whip egg whites until foamy, then gradually add remaining ¼ cup sugar, and whip until they hold a stiff peak. Fold half of whites into mango mixture until incorporated, then fold in remaining whites. Fold in whipped cream and toasted coconut. Scrape chiffon into cooled crust and chill for at least 6 hours before serving
For toasted coconut garnish peel shavings from fresh coconut with a vegetable peeler and place on ungreased baking tray.
Bake at 350 for about 5 minutes.
Arrange coconut shavings on chilled pie.