Crush the macaroons in a mixer, add the melted butter and mix together.
Put the mixture into a baking pan and press down to level it out. Refrigerate for one hour.
Put the cream cheese, most of the mango, and the cream in the mixer. Then add 1/3 cup of the mango juice, the lemon juice and the sugar. Thoroughly mix everything, then add three sheets of gelatin dissolved in a little water.
Spread this mixture on top of the cooled cake base, and refrigerate for another hour.
Put the rest of the mango juice, roughly 3/4 cup, in a bowl and add two tablespoons of sugar and the final dissolved sheet of gelatin. Pour the mixture on top of the cake and leave to chill for an hour.
Spread the whipped cream on top of the cake in the center. Decorate with chopped up, leftover pieces of mango and sprinkle with pistachios, coconut flakes and chia seeds to finish.
