Lightly grease a 2- to 2 1/2-quart baking dish and dust with sugar, tapping out any excess. Refrigerate.
Preheat the oven to 400 degrees . In a food processor, puree the mango pieces, 1/4 cup coconut cream and 3 tablespoons sugar.
In a medium, heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring, for 2 minutes. Whisk in the milk, remove from the heat and beat until thick, about 1 minute. Whisk in the yolks, one at a time, until the mixture is shiny. Whisk in the vanilla and the mango puree.
Using an electric mixer, beat the egg whites until fluffy. Gradually add the remaining 2 tablespoons sugar and beat until just stiff and glossy. Fold one-quarter of the whites into the mango mixture. Add the mixture to the remaining whites and fold gently just until no streaks of white remain. Scrape the batter into the prepared dish and transfer to the oven. Reduce the temperature to 350 degrees and bake until puffed and golden, 30 to 35 minutes (it should jiggle slightly when tapped).
Using an electric mixer, whip the heavy cream until thick but not stiff. Fold in the remaining coconut cream.
Spoon the souffle into bowls and serve with the coconut whipped cream.