Preheat the oven to 350°F.

Spread coconut flakes on a rimmed baking sheet and bake until lightly browned and fragrant, stirring occasionally, 10 to 12 minutes.

Transfer coconut from the baking sheet to a plate and let cool.

Heat a wok or large sauté pan over high heat.

When hot, add a teaspoon of oil.

Swirl to coat pan with oil.

Add ginger and stir-fry until fragrant, about 1 minute.

Add pineapple and a pinch of salt.

Stir constantly, spreading the pineapple over the surface of the pan, for about 2 minutes.

Transfer pineapple and ginger to a large bowl and set aside.

Add the remaining oil to the pan, then add mango and a pinch of salt.

Cook, stirring often, for about 2 minutes.

Transfer mango to bowl with pineapple.

Add butter and toss gently until melted.

To finish, scoop ice cream into bowls.

Add a few tablespoons of stir-fried fruit and toasted coconut to each serving. Serve immediately.