Combine coconut beverage, banana, and mango chunks into a large high-speed blender jar. Blend until smooth, starting on the lowest setting and slowly increasing to remove lumps. If it isn't blending and your blades are just spinning rapidly, add a little extra liquid, ¼ cup at a time.

Pour into a storage container with lid, and freeze for about an hour to firm it up.

Use a spoon to spread jalapeno jelly on the outside of the waffle bowl. Dust with Tajin spice mix.

Divide frozen mango nice cream between two waffle bowls. Top with spoonfuls of jalapeno jelly and more Tajin spice mix. Garnish with a lime slice.