1. Cut acetate cake collars or sheets* into 12 (3×7-inch) rectangles. Starting from a short edge, roll each acetate rectangle into a 2-inch-diameter tube. Secure seam with strong tape. Stand tubes upright in 2½-inch muffin cups; set aside.
2. For crust, in a small bowl, stir together vanilla wafer crumbs, toasted coconut flakes and melted butter until combined. Spoon about 1½ tablespoons crumb mixture into each tube. Using a tamper or muddler, press crumb mixture into an even crust layer in each muffin cup. Refrigerate until ready to fill.
3. For lime filling, in a medium bowl, beat ¾ cup heavy cream with an electric mixer on high until stiff peaks form (tips stand straight). Add ⅓ cup sweetened condensed milk, coconut cream, 1 teaspoon lime zest and 2 tablespoons lime juice; beat until smooth. Pipe or spoon lime mixture on crust layer in each tube. Gently tap muffin pan on work surface to spread mixture evenly. Place in freezer.
4. For mango filling, in a clean medium bowl, beat remaining ½ cup heavy cream with electric mixer on high until stiff peaks form (tips stand straight); set aside.
5. In a food processor, place frozen mango chunks. Cover and pulse until finely chopped. Add remaining ⅓ cup sweetened condensed milk, agave nectar and remaining 1 tablespoon lime juice. Cover and process for 1 to 2 minutes or until creamy, scraping sides as necessary. Add mango mixture to whipped cream. Gently stir just until combined. Pipe or spoon mixture on top of lime mixture in tubes. Gently tap muffin pan on counter to spread mixture evenly. Freeze for 4 hours or until firm.
6. Remove desserts from freezer 15 minutes before serving. Using a small offset spatula, remove tubes with desserts from muffin cups. Remove tubes; place each dessert on a serving plate. Set desserts aside.
7. For meringue, in a medium bowl, combine cold water, 3 tablespoons sugar, meringue powder and vanilla. Beat with electric mixer on medium-high for 3 minutes. Gradually add remaining 2 tablespoons sugar; beat for 2 to 3 minutes more or until meringue is stiff and glossy. Spoon meringue into pastry bag fitted with a medium star-shape tip.
8. Pipe meringue on top of each dessert. Using a kitchen torch, toast meringue until golden brown. Garnish with lime quarter slices and additional lime zest, if desired. Serve immediately.

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*Acetate cake collars or sheets can be found with the cake-decorating supplies at crafts or hobby stores.