Coconut Ice Cream with Mint and Mango

Combine the shredded coconut, milk and sugar in a saucepan and bring to a boil. Stir until the sugar has dissolved, then remove from heat and let cool. Stir in the coconut liqueur. Beat the whipping cream until stiff and fold into the coconut mixture. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Alternatively, place the mixture in a shallow, metal dish and freeze for about 3 hours, stirring vigorously every 30 minutes to prevent large ice crystals from forming. 

Peel the mango, cut the flesh from the pit and dice. Mix the diced mango with the chopped mint. 

Allow the ice cream to soften slightly in the refrigerator for about 30 minutes before serving.