Lightly grease an 8 inch springform cake pan (or two 4 inch pans),
Combine ginger snap crumbs with coconut oil. Press the crust into the bottom of the cake pan. Use the flat bottom of a cup to press hard. Place in refrigerator.
Open both cans of coconut cream and drain the liquid. Place cream in medium sized bowl.
Add coconut sugar to bowl of coconut cream. Using a hand mixer, mix sugar and coconut cream together until creamy and peaks form. This takes approximately 4-5 minutes of continuously mixing at a high setting.
Once creamy, fold in 1 1/2 cups of the mango pulp and stir.
Remove crust from refrigerator and pour mango/coconut mixture into the cake pan.
Top with remaining mango pulp, use a spoon to evenly spread the mango pulp over the top of the cake.
Place cake in freezer for at least 1 hour to cool. Remove from springform pan immediately after taking out from freezer and then wait 15-20 minutes before serving.