Slice a mango along both sides of the seed in the middle. These should leave you with two halves and the middle (seed) section.
On two half pieces, use your knife to make several parallel cuts down the mango and several cuts across, without cutting through the skin. Use a large spoon to scoop out the square-like pieces of mango. Peel and cut the remaining piece and discard the seed.
Add all diced mango to a Tupperware and freeze for 4-5 hours.
Add the hallowed-out mango slices and place them side by side in a bowl and freeze as well.
Once frozen, to a food processor (or blender) add frozen diced mango, coconut cream, maple syrup and lime juice. Pulse or blend until smooth.
Place the mango ice cream into the mango skins using a spoon, using the back of the spoon to smooth it out.
Place them back into the freezer for at least one hour until enjoying.
Freeze in an airtight container for up to 5 days, thaw for 10-15 minutes before enjoying!