Lightly grease your desired molds with cooking spray or oil, arranging them on a tray.

In a small bowl, pour ¼ cup of cold water and sprinkle the unflavored gelatin over it. Let it sit for 5-10 minutes.

In a saucepan, combine 1 cup of heavy cream, ½ cup of whole milk, ⅓ cup of granulated sugar, and vanilla seeds or extract, heating until it simmers.

Remove from heat and whisk in the bloomed gelatin until completely dissolved. Allow to cool slightly.

Carefully pour the mixture into the prepared molds and refrigerate for at least 4 hours.

Peel and chop ripe mangoes, then blend until smooth to create a mango puree.

Bloom a second batch of gelatin in another ¼ cup of cold water for about 5-10 minutes.

Heat a portion of mango puree (about ½ cup) and whisk in the bloomed gelatin until dissolved.

Mix the dissolved gelatin mango mixture with the remaining mango puree, allowing it to cool slightly.

Once the panna cotta is set, pour the mango mixture over each mold and refrigerate for an additional 2 hours.

Invert the molds onto plates and garnish with fresh mint leaves or toasted coconut flakes.