Cut the coconuts in half and cut out the coconut meat, leaving 1/4-inch of the meat attached to the nuts. Cut 2 cups of the meat into thin slivers and grate 1 cup of the remaining meat.
Preheat the broiler and sprinkle the grated coconut onto a pan and place it under the broiler. Toast for 5 to 10 minutes, shaking the pan frequently, until the coconut is golden brown.
Stir in the reserved coconut water and cilantro and return the chicken. Add the cardamom, cinnamon, curry paste, cumin, and cloves, cover and simmer for 30 minutes.
Mix the cornstarch with the cream in a small bowl. Add to the chicken mixture along with the mango and cook for 5 minutes or until thickened.
Spoon the mixture into the coconut shells, garnish with the chopped cilantro and toasted coconut and serve.
