Preheat oven to 400ºF. Line a large baking sheet with parchment paper or a Silpat and set aside.
In a large bowl, whisk together flour, baking powder, sugar, lime zest, salt, ½ cup of toasted coconut, and mango. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps.
In a small bowl, whisk together coconut milk, lime juice, coconut extract, and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula until dough begins to form. Don’t over mix.
Transfer dough to a floured countertop and knead the dough by hand just until it forms a ball. Form scones by patting the dough into a ¾-inch thick circle. Cut the scones into 8 triangles.
Place scones on prepared baking sheet.
Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
While the scones are cooling, make the glaze. Whisk together powdered sugar, lime zest, lime juice, coconut milk, and coconut extract in a small bowl. Drizzle glaze over scones and sprinkle with reserved toasted coconut.