1-First Step: Peel and chop the ripe mangoes into small chunks to prepare them for blending; if using frozen, let them thaw just slightly for easier handling.

2-Second Step: Pour the 400ml canned coconut milk into a blender, then add the chopped mangoes, 3 tbsp maple syrup or honey, 1 tsp vanilla extract, and a pinch of salt.

3-Third Step: Blend the mixture on high speed until it’s completely smooth and creamy, scraping the sides as needed for even consistency; use a tamper if you have one.

4-Fourth Step: Pour the blend into a freezer-safe container and smooth the top with a spatula to prepare for freezing.

5-Fifth Step: Cover the container and freeze for at least 4 hours, or until the mixture is firm enough to scoop.

6-Sixth Step: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

7-Final Step: Scoop the ice cream into bowls and garnish with fresh mango slices or toasted coconut flakes if desired. For variations, consider adding other frozen fruits like pineapple.