In a blender, combine the diced mangoes, coconut milk, pineapple juice, and lime juice. Blend until smooth.
Transfer the mango mixture to a large bowl. Add the diced red bell pepper, cucumber, red onion, jalapeño pepper, garlic, ginger, and cilantro. Stir well to combine. Season the soup with salt and pepper to taste. You can also adjust the acidity by adding more lime juice if desired.
Cover the bowl and refrigerate the mango gazpacho for at least 1 hour to allow the flavors to meld together and chill.
Before serving, give the soup a final stir. Taste and adjust the seasoning if necessary. Ladle the chilled mango gazpacho into bowls. Garnish each serving with diced avocado, chopped fresh mint, and toasted coconut flakes for added texture and flavor.
