The day before: Place the bowl of your ice cream maker in the freezer. Place the coconut cream and cashews in the fridge.
Line a 22 cm (8.6 inch) long loaf tin with baking paper so the paper hangs over the sides.
Thoroughly drain the cashews. Add the cashews, coconut cream, maple syrup and vanilla to a high-powered blender and blend until it is extremely smooth and there are no noticeable bits of cashews. Pour the mixture into a container and place it in the freezer for 30 minutes to 1 hour (this is important!!).
Remove the bowl of your ice cream maker from the freezer. Churn the cashew coconut mixture according to your manufacturer's instructions for 30-45 minutes.
While the ice cream is churning: Add the frozen mango to a food processor and process it until it forms a smooth ice cream texture. Scoop the mango into a container and set aside in the freezer.
The ice cream is ready when it is the consistency of soft serve. Scoop half of it into a container and set it aside in the freezer. Add the frozen mango puree to the ice cream in your ice cream maker and churn until everything is combined.
Scoop the mango ice cream into your loaf tin and smooth the surface. Cover and freeze.
When the surface of the mango ice cream layer has set, spread the plain ice cream on top and smooth the surface. Cover and freeze.
Freeze the ice cream for 4 hours or overnight. Slice the ice cream with a sharp knife and enjoy immediately. Store the leftovers in an airtight container in the freezer for up to 2 weeks.