For the base, combine biscuits, toasted coconut and butter together, then press into the base of 4 mini cake rings. For the filling, you must work quickly. Place the softened gelatin leaf into a small saucepan and heat till dissolved. Next, mix together the soft cheese, sugar till smooth. Stir in the double cream and gelatine. Finally, fold in the melted chocolate. Spoon on top of the biscuit bases, smooth carefully, and leave in the fridge to set for an hour. Meanwhile, mixed together the chopped mango, icing sugar and liqueur and put aside to infuse. When the cheesecakes have firmed and you are ready to serve, remove them from tin and place onto your serving plates. Decorate the top with the chopped mango mixture and finish with chocolate pieces and mint leaves.