Place mango, juice, agave nectar, and ice in a high-powdered blender until blended. To prevent mixture from melting, do not over-mix.
Place in the freezer in an airtight container. Chill while you make the coconut cream slush. The sorbet is great as is, but if you would like a more solid sorbet then I would suggest freezing for 30 minutes.
Coconut Cream Slush:
While the mango mixture is chilling combine yogurt, condensed milk, coconut milk, coconut rum, coconut extract, and ice in a blender and blend until slushy. You may need to add the ice one cup at a time if you do not have a fancy high-powered blender.
Scoop the mango sorbet into dessert glasses and add a scoop of the coconut cream on top. Garnish with coconut flakes (toasted flakes give it a crunchy texture) and a sprig of mint.
If serving adults you may want to add a bit of pizzazz to this child-hood treat by adding some coconut rum.