Heat 14 ounces coconut cream with 1 stalk lemongrass in a medium saucepot over medium-low heat. Bring to a simmer and reduce heat to low. Continue to simmer for 10 minutes. Remove from heat and let sit for 1 hour. Cool completely and chill in the fridge overnight.

Peel and cut the mango into medium-size chunks. Lay on a baking sheet and freeze overnight.

Remove the lemongrass from the coconut cream. Blend or puree the mango chunks with the coconut cream and ¼ cup honey until smooth and airy, about 3-4 minutes. Transfer to a container and freeze for 1 hour.

Top the mango coconut lemongrass soft serve with toasted coconut.