Combine the mango, coconut milk, almond or hemp milk, and honey in a blender. Blend until smooth. Pour into an ice cream maker and churn for 20-25 minutes or until frozen and thick. Transfer to a container and freeze for 2 hours.
When ready to serve, prepare the caramel sauce. Combine the coconut oil and maple syrup in a small pan and melt. Whisk in the almond butter and cinnamon until fully incorporated and smooth.
Serve the ice cream topped with a drizzle of caramel sauce and toasted coconut flakes. (If the ice cream is very firm upon removal from the freezer, let it stand at room temperature for 10-15 minutes to thaw before scooping.)