Preheat oven or toaster oven to 350F and line a 9 inch spring-form pan with parchment paper.
Combine coconut and cashews on a baking sheet and toast until golden (you might need to stir every few minutes to make sure the mixture browns evenly).
In a food processor combine cashew-coconut mixture, graham cracker and sugar and pulse until it resembles a coarse meal.
Add melted butter and pulse until thoroughly mixed.
Press into spring form pan going about three-quarters up the side.
Chill in the refrigerator or freezer while you make the filling.
Cheesecake Filling
In the bowl of an electric mixer, whip cream cheese on medium speed until smooth.
Add xanthan gum and mix for a couple minutes.
One at a time, add in yogurt, heavy cream, honey, cardamom and vanilla, mixing thoroughly between each addition.
Turn up mixer to medium high and beat until light and fluffy.
Pour filling into the center of the crust and smooth out using an offset spatula working from center to edge.
Chill while making curd.
Mango Curd
In a medium sized pan combine mango puree, lime juice and sugar.
Heat over medium heat, whisking until sugar melts.
Add in egg yolks and whisk constantly, until mixture reaches 170F.
Strain mixture through a fine mesh sieve into the jar of a blender.
Add in vanilla and blend to combine.
Drop in one pat of butter at a time, blending until each piece melts.
Finally add in xanthan gum and blend until curd thickens.
Pour curd onto cheesecake and smooth with an offset spatula.
Freeze cheesecake until firm.
While frozen, remove cheesecake from springform pan.
Defrost cheesecake in the refrigerator before serving.
Notes
When making the mango curd, resist the temptation to skip the step which strains the curd through a sieve. Straining the sauce removes any cooked bits of egg that would otherwise make your curd lumpy.