Lightly grease your molds or serving glasses using a neutral oil or cooking spray to prevent sticking.

In a small bowl, add the unflavored gelatin and sprinkle it over 2 tablespoons of cold water. Let it sit for 5-10 minutes until it swells.

In a saucepan, combine heavy cream, whole milk, granulated sugar, and the seeds from the vanilla bean. Heat over medium-low until gently simmering, about 5 minutes.

Remove the cream mixture from heat and add the bloomed gelatin, whisking until fully dissolved.

Let the creamy mixture cool slightly for about 10 minutes, then pour it into the prepared molds, filling them about three-quarters full. Refrigerate for at least 4 hours.

Peel and chop the ripe mangoes and blend until smooth. Strain the puree if desired.

Bloom a second batch of gelatin by sprinkling it over 2 tablespoons of cold water, letting it stand for 5-10 minutes.

Heat a portion of the mango puree in a saucepan until warm, then stir in the bloomed gelatin until fully dissolved.

Allow the mango mixture to cool for about 10 minutes, then gently pour it over the set panna cotta layer. Chill for an additional 2 hours.

Once fully chilled and set, unmold the panna cotta and garnish with mint leaves or toasted coconut flakes before serving.