In a blender or food processor, put all ingredients except mango and blend until sugar is dissolved, about one minute.
Add ¾ of the mango, process until smooth, then add the remaining mango and pulse until combined. (This step is if you want some mango pieces in your ice cream, but if not, skip, and add all of the mango as above.)
Pour the mixture into the bowl of an ice cream maker and process about 40 minutes for a soft serve consistency.
Serve right away, or put in an airtight, freezer safe container for an hour for a firmer ice cream.
Be sure to use full fat coconut milk, not light coconut milk or coconut beverage.