Bake the chocolate shortcrust base, and pour in some of the mango jelly.
Place the coconut dacquoise disc on top and put in the freezer for 5 minutes.
Once the mango jelly has set, put the mango panna cotta on the surface.
Return to the freezer for another 10 minutes.
Once the panna cotta has stabilized, pour the remaining mango jelly over the surface.
Leave it to set in the freezer.
Decorate the surface with quenelles and pieces of chocolate.