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Blend 2 cups ripe mango chunks, 1 cup coconut cream, ¼ cup maple syrup, 1 tbsp lemon juice, ¼ tsp fleur de sel, and 1 tsp vanilla extract until smooth, rich, and velvety
Gently fold in ½ cup small fresh mango cubes to add texture and mango bites
Pour the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or overnight until fully set
Remove from the freezer and let sit at room temperature for 10 minutes to achieve the perfect scoopable texture
Scoop and serve, optionally topped with toasted coconut flakes, crushed nuts, or melted dark chocolate