Preheat the oven to 375 degrees Fahrenheit. In a large bowl, mix together the flour, sugar, baking powder, salt, and ginger. Use a metal spoon to cut or carve out pea sized pieces of the coconut oil over the bowl until all the coconut oil has been added. Stir so that the coconut oil pieces are coated in the flour mixture. Add the mango pieces and stir gently until evenly distributed. Add the coconut milk and mix with your hands until a thick dough forms.

Form a sphere and flatten it slightly on a lightly-greased baking sheet so that it is about 3-4 inches thick. Cut it into 8 slices and pull the slices away from each other a bit so that there's about 1/2 inch of space between all of them. Sprinkle the tops with the 1 tablespoon of raw cane sugar and place the pan in the oven. Bake for 35-45 minutes or until the edges are golden and the scones have puffed up a bit. Remove and allow to cool completely.

While the scones are cooling, you can make the toasted coconut. Evenly spread out the shredded coconut on a baking sheet and place it in the oven (still heated to 375 degrees Fahrenheit) and allow it to bake for 6-8 minutes, or until it is just beginning to turn light gold. Remove it from the oven and transfer the toasted coconut to a plate to cool.

While thee coconut is cooling, you can prepare the glaze. In a medium-sized bowl, whisk together the powdered sugar and the coconut milk until smooth. Drizzle over the cooled scones and garnish with the toasted coconut. Serve immediately.