Place mango, onion, and garlic into large food processor. Add vegetable broth; puree until smooth.
Place mixture into medium-large saucepan with coconut milk beverage, chopped red pepper, salt and black pepper; stir to combine. Heat mixture over medium-low heat until very warm, stirring regularly, about 8-10 minutes.
While soup is heating, combine crabmeat and cilantro in a medium bowl; set aside.
To serve: Divide and ladle soup into 4 shallow serving bowls. To middle of soup in each bowl, decoratively mound an equal amount of the crab mixture. Garnish top of crab in each bowl with ½ tablespoon of the toasted coconut. Serve immediately.
Notes
*Crabmeat may be omitted to accommodate vegetarian/vegan dietary needs, simply garnish top of soup with cilantro and toasted coconut.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=197943