Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and vanilla extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in mango and chocolate chunks.

Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles.

Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Sprinkle turbinado sugar generously over the scones. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.

Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.