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Stir coconut in a small frying pan over medium heat until golden. Transfer to a plate, cool. Process mango chunks and coconut milk in a food processor until smooth and creamy. Using a spoon, pile the ‘ice-cream’ onto the base of 2 biscuits then sandwich each with the remaining two biscuit. Smooth the edges with a small knife, then roll 1 side of each sandwich in the toasted coconut. Transfer to a container and place in the freezer for at least 2 hours to firm up before serving.