1 cup sugar, preferably superfine, divided
1 quart strawberries, diced
1½ cups mango juice
1 mango, diced
½ cup toasted coconut
1. In a medium pot, bring 1 cup water and ¾ cup of the sugar to a boil over medium heat. Once the mixture has boiled, remove from the heat and add 2 cups water.
2. Pour the mixture into a shallow baking dish and transfer to the freezer for 5 hours, stirring the mixture every 45 minutes to create ice crystals.
3. In a blender, process the strawberries and the remaining ¼ cup sugar until smooth. Strain the mixture and transfer to a container with a pour spout. Transfer the mango juice to a container with a pour spout.
4. To serve, divide the ice into four serving glasses. Pour about a quarter of the mango juice over each, then pour about a quarter of the strawberry mixture over each as well. Garnish with mango and coconut.