Preheat oven to 325 degrees Fahrenheit; line a baking sheet with parchment.

Mix coconut, condensed milk, and vanilla in a large bowl.

Separately beat egg whites and salt to stiff peaks.

Gently fold egg whites into coconut mixture.

Drop tablespoon-sized mounds onto sheet.

Bake 20 to 25 minutes, until bottoms and edges are deeply golden. Cool completely.

Whisk mango puree and powdered sugar; drizzle over cooled macaroons.