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1
Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line 13x9-inch pan with foil, allowing foil to extend over 2 sides. Lightly spray foil with cooking spray. Press dough in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
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2
Meanwhile, in large bowl, beat cream cheese, yogurt, rum and sugar with electric mixer on medium speed until smooth and creamy.
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In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently fold into cream cheese mixture until well blended. Fold in 1 cup of the diced mango until well blended. Spoon into cooled crust; spread evenly. Cover; refrigerate at least 2 hours until set.
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4
Just before serving, sprinkle with remaining 1/2 cup diced mango and the toasted coconut. Cut into 6 rows by 4 rows. Refrigerate leftovers.
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