Chill the coconut milk in the refrigerator overnight to ensure it's cold and thickened. Dice the mango and set aside.

In a blender, combine the chilled coconut milk, maple syrup, vanilla extract, lime juice, and coconut cream. Blend until smooth and creamy.

Add the diced mango to the blender and blend again until the mango is fully incorporated and the mixture is smooth.

Pour the mixture into an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency. This typically takes about 20-30 minutes.

Transfer the churned ice cream to a lidded container. Smooth the top with a spatula and cover with the lid. Freeze for at least 2 hours to firm up and achieve a scoopable texture.

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Scoop the ice cream into bowls or cones. Optionally, garnish with shredded coconut for added texture and flavor.

Keep any leftovers in the freezer, covered, for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before serving.