In a blender, combine the diced mangoes, coconut milk, sugar, and lime juice. Blend until smooth.

Transfer the mango mixture to a mixing bowl and refrigerate for 30 minutes.

In a mixing bowl, whisk together the coconut milk, sugar, and vanilla extract until the sugar is dissolved.

Refrigerate the coconut mixture for 30 minutes.

Pour the mango mixture into the ice cream maker and churn according to the manufacturer's instructions.

Once the mango layer is churned, transfer it to a container.

Next, pour the coconut mixture into the ice cream maker and churn until thick.

Layer the coconut ice cream over the mango layer in the container, creating swirls with a knife.

Cover the container and freeze for at least 2 hours or until firm.

Scoop and serve the ice cream, enjoying the delightful mango and coconut flavors.