1. Prepare the Mango Flavor Base:

• In a large mixing bowl, add the thawed frozen mango pulp, sweetened condensed milk, lime zest, lime juice, confectioners’ sugar, and coconut extract.
• Whisk all these ingredients together until the mixture is completely smooth and well combined. Set this bowl aside.

2. Prepare the Whipped Cream Base:

• Open your can of chilled coconut cream without shaking it. Carefully scoop the thick, solid white cream off the top into a separate large (preferably chilled) mixing bowl. Discard the thin, watery liquid that remains at the bottom of the can.
• Break the solid coconut cream into smaller chunks with a spatula.
• Add the 1 cup of cold heavy cream to the bowl with the coconut cream.
• Using an electric mixer on medium-high speed, beat the two creams together until stiff peaks form. This should take about 1 to 2 minutes. The mixture will be thick and fluffy. (The recipe notes there may be a few small chunks of coconut cream remaining, which is okay).

3. Combine the Mixtures (The Folding Technique):

• Take about half of the prepared whipped cream mixture and add it to the bowl containing the mango mixture.
• Using a large rubber spatula, gently fold this first portion of cream into the mango base until it is mostly combined. This step lightens the heavy mango base, making it easier to incorporate the rest of the cream without losing volume.
• Now, add the lightened mango mixture back into the bowl with the remaining half of the whipped cream.
• Gently fold everything together with your spatula until no white streaks remain and the mixture is uniform in color and texture. Be careful not to stir or overmix, as you want to keep the mixture as light and airy as possible.

4. Freeze the Ice Cream:

• Spoon the final ice cream mixture into a freezer-safe 9-by-5-inch loaf pan or a 2-quart baking dish.
• Smooth the top with your spatula.
• Cover the surface tightly with plastic wrap (pressing it gently onto the surface can help prevent ice crystals from forming).
• Place in the freezer and freeze until firm and scoopable. This will take at least 6 hours, but overnight is ideal for the best texture.

5. Serve:

• When ready to serve, let the container of No-Churn Ice Cream sit at room temperature for about 10-20 minutes to soften slightly, which will make it much easier to scoop.
• Scoop into chilled bowls or cones.
• Garnish with toasted shredded coconut or fresh mango slices, if desired. Enjoy your tropical homemade treat!