Peel and chop 2 large ripe mangoes (approximately 500 grams) into small pieces. Puree the mango pieces in a blender until smooth and set aside.
In a large mixing bowl, combine 400 ml of coconut milk, 200 ml of fresh cream, and 150 grams of powdered sugar. Whisk the mixture until the sugar dissolves completely.
Gently fold the mango puree into the coconut milk mixture until well combined.
Pour the mixture into a shallow, freezer-safe container and cover it with a lid or plastic wrap.
Freeze the mixture for 4-5 hours, or until it is partially set.
Remove the container from the freezer and transfer the partially set ice cream to a blender. Blend the mixture until it is smooth and creamy.
Pour the blended mixture back into the container, cover, and freeze for an additional 6-8 hours, or until the ice cream is completely set.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and serve.