Make sure the coconut milk has been chilled in the refrigerator overnight. Scoop ONLY the cream part out of the can of coconut milk and place it in a large mixing bowl. Use an electric mixer to stir the cream for about 30 seconds. Don’t worry if there are a few lumps.

Next, add the sugar to the bowl and stir for 10 more seconds.

Add mango and water to a small blender and blend until mango becomes a puree. Pour puree into the bowl with the coconut cream, and again, use your electric mixer to stir for about 30 seconds.

Scoop mixture into jars and refrigerate for at least 2 hours.

Before serving, add optional toppings.