In a small bowl, sprinkle unflavored gelatin over 1/4 cup of cold water and let it sit for about 5 minutes until it becomes spongy.

In a saucepan, heat 1 cup of coconut milk over low heat and whisk in the bloomed gelatin until fully dissolved.

In a large bowl, combine the gelatin mixture with the remaining coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt. Whisk until smooth.

In a blender, puree the fresh ripe mango with lime juice and a touch of sugar until velvety.

Pour the coconut mixture halfway into serving glasses and refrigerate for about 2 hours until slightly tacky.

After the coconut layer has set, gently spoon the mango puree on top and refrigerate for at least 3 more hours.

Once fully set, serve the panna cotta and optionally garnish with fresh mango chunks or toasted coconut flakes.