We love the big, beautiful flakes you get from raw chip coconut. You can often find it at natural or health food stores. If you prefer, substitute regular unsweetened shredded coconut. Just keep an eye on it when it's toasting; it might brown a bit faster.
Preheat oven to 350 degrees F. Spread coconut in a 9x9x2-inch baking pan. Bake, uncovered, 4 to 5 minutes or until toasted, stirring once. Cool. For crust, place 2 Tbsp. coconut in a food processor. Transfer remaining coconut to a bowl; cover and set aside. To food processor add graham cracker crumbs, the 2 Tbsp. sugar, and the orange peel. Gradually add melted butter to processor, processing with on-off turns until mixture begins to come together. Press into the pan. Bake 10 minutes. Cool slightly on a wire rack, about 15 minutes.
For filling, in a large mixing bowl beat the cream cheese, 1/3 cup sugar, and vanilla with an electric mixer until combined. Add orange juice; beat until smooth. Stir in egg. Pour mixture over baked crust. Bake about 15 minutes or until center is just set. Cool on wire rack. Cover and chill at least 2 hours.
Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut. Makes 16 bars.