Melt the butter, cool and pour in the crumbs. 20 g of chocolate to melt and also add to the liver.
All well stretch your hands.
Spread the mass on the molds, pressing well against the walls to make a basket. Place the molds in the refrigerator for 1 hour. I used silicone molds, since they are soft, then put them three pieces together.
After cooling, remove the sand baskets from the molds.
Melt the remaining 30 g of chocolate.
Turn the baskets over and use a brush to spread chocolate and sprinkle with coconut shavings, put in the refrigerator to harden.
Prepare the filling. Mix the cottage cheese, sour cream, sugar, mango, vanilla sugar, all well beat with an immersion blender until smooth.
Gelatin pre-soak in 25 ml of water for 20 minutes., then heat until dissolved and add to the mass, mix.
Fill the baskets with curd mass and put them to cool in the refrigerator.