Place the custard, liqueur and lime juice in a bowl and mix together. Whisk together the cream and sugar in a separate bowl until soft peaks form.
Tip one-quarter of the chopped mangoes into a mini food processor or blender and whizz until smooth. Mix together with the remaining mango.
Arrange the macaroons in the bottom of 6 serving glasses. Pour over a layer of the custard, then spoon over some of the mango mixture. Repeat the layers, then top each with a generous spoonful of the cream. Serve decorated with toasted coconut swirls.