In a bowl, combine the tangerine juice, sugar, and a pinch of salt. Stir until the sugar dissolves. Pour the mixture into a shallow tray and freeze for 4–6 hours. For a fluffier texture, scrape the mixture with a fork every hour as it freezes. Alternatively, scrape once at the end before serving.

In a bowl, whip the heavy cream until soft peaks form. Add the sweetened condensed coconut milk and a pinch of salt. Continue whipping until smooth and fluffy. Adjust sweetness with more or less condensed coconut milk if needed.