In a saucepan, add the mango and sprinkle to cover with 1/4 cup of the sugar. Over medium heat, cook the mango until softened and beginning to break apart, 8 to 10 minutes. Remove from the heat and puree until smooth in a blender or food processor
(or an immersion blender
In another saucepan
, add the coconut milk, corn syrup
, a pinch of salt and the remaining 2 cups sugar. Cook until the coconut milk has broken down and the sugar is fully incorporated. Add to the mango
mixture and puree to incorporate.
Refrigerate the mixture until completely cooled. Freeze in an ice cream
maker, following the manufacturer's instructions to process.