Peel and dice the mangoes, discarding the pits. Place the diced mango into a blender or food processor. Blend until smooth and completely pureed. Measure out 2 cups of the puree. Set aside.

In a medium saucepan over medium heat, combine the full-fat coconut milk, heavy cream, granulated sugar, lime juice, vanilla extract, and a pinch of salt. Whisk continuously until the sugar is fully dissolved (about 3-5 minutes). Do not boil the mixture.

Remove the saucepan from the heat. Let the mixture cool down to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This step is crucial for achieving the best creamy texture.

Once the cream base is thoroughly chilled, combine it with the 2 cups of fresh mango puree in a large mixing bowl. Whisk until well combined and smooth.

Pour the chilled mango and coconut mixture into your ice cream maker's freezer bowl (which should be frozen solid according to the manufacturer's instructions). Churn according to your ice cream maker's directions, usually for 20-25 minutes, until it reaches a soft-serve consistency.

Transfer the soft ice cream to an airtight freezer-safe container (a loaf pan works well). Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm, before serving.