In a small saucepan, combine equal parts sugar and water. Set over medium heat and stir just until the sugar dissolves completely. Let cool to room temperature. (If using maple syrup, skip this step.)

In a mixing bowl, whisk together the coconut cream and sugar water (or maple syrup) until smooth and fully blended. Taste and adjust the sweetness if needed.

Pour the mixture into an ice cube tray and freeze for 4 to 5 hours, or until the cubes are completely solid.

Transfer the frozen cubes to a high-speed blender or food processor. Blend until smooth and creamy, stopping to scrape down the sides if necessary. If the mixture is too firm, let it sit at room temperature for 5 to 10 minutes before blending.

Spoon the ice cream into bowls and top with mango, passion fruit, and lime zest, if using. Serve immediately, or transfer to a freezer-safe container and freeze. Let soften at room temperature for 15 to 20 minutes before serving.