*You may need a little more mango to get a 1/2 cup of puree.
** Cream of coconut and coconut cream are not the same thing and one cannot be substituted for the other. Cream of coconut has added sugar; you can typically find it at liquors stores. I use the brand Coco Lopez.
+To toast the coconut, spread it into an even, thin, layer on a large rimmed baking sheet and toast at 350 degrees for 4 to 5 minutes, stirring a few times. If it isn’t sufficiently brown after 5 minutes, continue toasting it but WATCH CAREFULLY because coconut burns really quickly.