Preheat oven to 425 F.
Sift flour and baking powder into a bowl and rub in butter with your fingertips until it resembles fine breadcrumbs.
Stir in sugar, salt, coconut, and mangoes. Add milk and mix to make a soft dough.
Turn onto a floured surface and knead very lightly.
Roll dough into two circles and transfer onto a baking tray. Cut each circle into four.
Bake in preheated oven for 15-18 minutes until well risen and golden around edges, then leave to cool.
Place all compote ingredients in a small saucepan over a low heat. Squash most mangoes with the back of your spoon to release juices and stir until thickened.
Serve scones with coconut yogurt and mango compote.