In a saucepan, add the coconut milk, coconut cream, maple syrup and coconut oil and gently bring to a light simmer for about 3 minutes. You want the coconut and maple syrup to incorporate and for the liquid to have a slight golden colour from the syrup.

Take the coconut mixture off the heat and add the vanilla essence and the salt.

Use a stick blender to blend the mix to emulsify and ensure that it is smooth. Alternatively, pop the mix into a jug blender and blend for ±40 seconds.

Allow the mixture to cool completely. Once cool, add the mango purée, lemon juice and zest and stir to completely combine. Transfer to a container and place into the freezer to freeze.

To Serve

When ready to serve, use an ice cream scoop to scoop generous balls. Sprinkle with toasted coconut and serve immediately.