Grease a 9 by 13-inch glass baking dish and set aside.

Wash and peel fresh ripe mangoes, dice them, and set aside 1 cup for decoration.

In a mixing bowl, add mango gelatin powder and pour 2 cups boiling water to dissolve.

Add 2 cups cold water to the dissolved mixture and pour into a container to cool.

Once set, cut gelatin into small cubes and reserve 1 cup for decoration.

Beat softened cream cheese until smooth, then mix in sweetened condensed milk, evaporated milk, and vanilla extract.

Whip chilled heavy cream until soft peaks form.

Fold the whipped cream into the cream cheese mixture along with thawed whipped topping.

Layer half of the mango gelatin cubes in the dish followed by half of the reserved mango cubes, then half of the cream filling.

Repeat layering with remaining ingredients.

Decorate with reserved mango and gelatin cubes, and sprinkle with shredded coconut.

Refrigerate for at least 2 hours before serving.