1. Drain mango reserving 1/2 cup of syrup.
2. Combine coconut milk, 1/2 cup of syrup from mango, and sugar in mixing bowl. Stir
until the sugar is dissolved and blended.
3. Add shredded coconut and mango; mix well. Cover and refrigerate until cold.
4. Freeze the mixture in an ice-cream maker.
5. When serving, temper the frozen mixture in a refrigerator until it is easy to scoop.