Although I'm very fond of champagne mangoes, their season can be short-lived. Any mango variety you can find, as long as they're ripe, will work. This recipe doesn't need sugar because the mangoes are so sweet, but if your mangoes are on the tart side adding a little bit of sugar would be a-okay. I used canned coconut cream from Trader Joe's. If you cannot find this, refrigerate a can of full-fat coconut milk for 4 hours, and then use the cream that has formed at the top.