Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Watch it carefully as it can go from golden to burnt quickly. Set aside to cool completely.

In a large bowl, whisk together the sweetened condensed milk, mango purée, vanilla, salt, and lime zest until smooth and well combined.

In a separate chilled bowl, whip the cold heavy cream and coconut cream together on medium-high speed until soft to medium peaks form. The mixture should be thick and airy but not grainy.

Gently fold the whipped cream into the mango mixture in 2 to 3 additions using a spatula, stopping as soon as no streaks remain to keep it fluffy.

Pour about one third of the ice cream base into a loaf pan or freezer-safe container and smooth into an even layer. Sprinkle a thin, even layer of the cooled toasted coconut over the surface.

Repeat: add another third of the base, then more toasted coconut. Finish with a final layer of base and a light sprinkle of coconut on top.

Cover tightly with plastic wrap or a lid and freeze for 6 to 8 hours until firm. Let sit at room temperature for 5 to 10 minutes before scooping.