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In a medium pot, combine the coconut cream, coconut milk, sesame seed paste, honey, tapioca starch, vanilla extract and sea salt. While whisking, bring to a boil over medium high heat, then reduce to medium and cook for 10 minutes.
Remove from heat and allow to cool to room temperature, about 15-25 minutes.
Make the mango swirl by blending the mango with the honey until smooth in a blender.
When the coconut cream mixture has cooled, take turns spooning it and the mango swirl into a medium baking pan of your choice. Once layered, cover with cling wrap, allowing the wrap to touch the ice cream so it doesn’t form a film as it’s in the freezer.
Freeze the filled and covered pan for 12 hours or overnight.
When ready to serve, allow the ice cream to first thaw for 20-25 minutes (take it out while you’re eating dinner and it’ll be ready!) Serve with a drizzle of the tamarind paste as desired!