Line a 9x5-inch loaf pan with plastic wrap, leaving a few inches of overhang on all sides.

Make the mango lime curd. In a medium heat-safe bowl set over a pot of simmering water, whisk together the mango puree, lime juice, lime zest, sugar, egg yolks, and salt. Cook over the double boiler, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and whisk in the cold butter one cube at a time until smooth. Transfer to a bowl, cover with plastic wrap directly touching the surface and refrigerate until completely cool.

Make the coconut pastry cream. In a medium saucepot, warm the coconut milk and whole milk over medium-low heat until steaming. In a separate heat-safe bowl, whisk together sugar, egg, egg yolks, cornstarch, and salt. Slowly stream the warm coconut milk into the egg mixture, whisking constantly, until well combined. Pour back into the pot and bring to a simmer over medium heat, stirring frequently. Continue heating until the pastry cream thickens, about 4-5 minutes. Remove from heat and whisk in the cold butter until fully incorporated. Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate until completely cool.

In a large bowl, whip heavy cream with the powdered sugar until stiff peaks form. Fold half of the whipped cream into the cooled coconut pastry cream until fully combined. Fold the remaining whipped cream into the mango lime curd until fully combined.

Spread about 3-4 tablespoons of coconut cream in the bottom of the prepared baking pan. Place Biscoff cookies on top, breaking them as needed to fit and cover the surface. Spread ⅓ of the coconut cream (about 1 cup) evenly over the cookies, then carefully spread ⅓ (about 1 cup) of the mango cream on top. Add another layer of Biscoff cookies, followed by ⅓ of the coconut cream and ⅓ of the mango cream. Finish with a final layer of cookies, followed by the remaining mango filling and lastly, the coconut cream.