Add the coconut water to a small bowl, sprinkle the gelatin over the coconut water. Allow the gelatin to bloom for 5 minutes.
In a small pan over low heat, add the coconut cream and maple syrup.
Cook until the mixture is warm but do not allow to boil.
Add the gelatin to the coconut mixture and mix until the gelatin dissolves.
Remove from stove and add the vanilla.
Transfer the coconut mixture to a measuring cup. This makes filling the molds easy.
Fill each mold with the coconut mixture, add some mango purée to each mold and place the sticks in the molds.
Transfer to the freezer until set, approximately 5-6 hours.
Run the bottom of the molds under hot water to release the ice cream.