In a blender, add coconut cream and mangoes. Blend on high speed until smooth. If the mixture is not sweet enough for your liking, you can add a little honey or other sweetener and blend again. Keep in mind that the coconut and mango flavor will be more pronounced once the mixture sets in the fridge.

Pour mixture into individual serving bowls. Chill for several hours in the fridge to firm up and set. Top with lightly whipped coconut cream, fresh mangoes and any other toppings you desire. (To make the lightly whipped coconut cream topping, I opened another can of coconut cream and whipped the cream with a little of the coconut water by hand so that the consistency would be a thin cream spread across the entire cup. If you desire a thicker cream, you can whip just the chilled cream by itself with a hand mixer to thicken it. Then you can pipe or add a dollop of it on top.)