Add the mango flesh, sugar, egg yolks, corn starch, maple syrup, and salt into a blender. Blend into a smooth mix.
Pour mango mixture into a bowl set over boiling water. Whisk slowly as the mango mixture heats up. Cook over the double boiler for 10 minutes until the mixture thickens up.
Take off the mango mixture from heat gently. Pour into a fine sieve and strain out lumps and fibers. Allow the mango mixture to cool down. The mango mixture can be made up to 2 days ahead and allowed to chill in the refrigerator. Do not freeze at this point.
Once mango mixture is cooled down, whisk in greek yogurt and coconut cream. It does not have to be evenly mixed.
Pour mango mixture into ice cream maker and follow manufacturer's instructions for your machine.
