Begin by preparing your ingredients: freeze the diced mango and the butter for at least 30 minutes.

In a large mixing bowl, combine the cake flour, unsweetened coconut flakes, sugar, lime zest, baking powder, and salt. Stir together until well mixed.

Grate the frozen butter into the dry mixture and blend until it resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined. Drizzle it over the dry ingredients.

Gently fold in the frozen mango chunks without smashing them.

On a floured surface, turn out the dough, knead it a few times, and shape it into a 10-inch circle about 1-inch thick. Cut into 8 equal triangles.

Transfer the cut scones onto a lined baking sheet and chill in the freezer for 15-20 minutes.

Preheat your oven to 400°F (205°C).

Brush the tops of the scones with heavy cream and bake for 18-20 minutes until golden brown.

While the scones cool, mix fresh lime juice with confectioner's sugar until smooth for the glaze.

Drizzle the lime glaze over the warmed scones and sprinkle with toasted coconut flakes.