Remove the pit from one mango and rough chop the fruit. Place the mango in a food processor with 1 1/2 tablespoons sugar. Puree until smooth.
Whipped Cream:
Whisk heavy cream, 2 tablespoons sugar, and coconut extract in a large mixing bowl until stiff peaks form.
Assembly:
Stir shredded coconut into the mango puree. Pour mango mixture on top of the whipped cream and fold in the puree until combined.
Pit the second mango and dice it. Add the marshmallows, macadamia nuts, and diced mango (reserve a little of the mango for garnish, if desired) to the whipped cream mixture. Fold until combined.
Portion fluff into serving bowls, garnish with shredded coconut and diced mango if desired.
Notes
You can store the fluff in an air tight container in the fridge for up to 4 hours. Past that point the marshmallows will get too soft and you'll start to loose the textureYou can totally use whipped coconut milk in place of the whipped cream if you'd like. But that's on you.