Melt white chocolate according to package instructions. Carefully dip one edge of dried mango pieces into melted white chocolate. Set aside to dry on waxed paper.
Meanwhile, in a small bowl combine toasted coconut, candied ginger, and dried cranberries. Spoon coconut mixture evenly over top of frosted cake. Sprinkle with white-chocolate-dipped mango pieces. Makes 12 servings.
Toasted Coconut Shards
Using a vegetable peeler, cut coconut into thin shards. Place in a single layer on a baking sheet and bake in a 350 degree F oven for 5 to 10 minutes or until lightly toasted.