Place cubed mango on the bottom of an 8" or 9" round cake pan, and evenly cover bottom.
Drizzle with Caramel Topping Sauce till the bottom of pan is coated.
Use 1 1/2 cups of toasted coconut to cover the mango and caramel layer.
Prepare Gingerbread Cake mix in a separate bowl and pour over the coconut in the cake pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Let cool slightly before inverting onto cake stand or plate.
Drizzle with more caramel sauce and sprinkle the remaining coconut on top of that.