Chill your serving dishes. Pop 4 to 6 small ramekins or glasses into the fridge. Cold dishes help the panna cotta set evenly and quickly.

Prep the mango layer. Peel and dice 2 ripe mangoes. Blend until smooth for a puree, or keep half in small cubes for texture. Add 1–2 teaspoons lime juice and a pinch of salt. Taste and sweeten lightly if needed. Set aside.

Measure your setting agent. For gelatin: use 2 teaspoons powdered gelatin. For agar-agar powder: use 1 to 1.5 teaspoons for a softly set, creamy finish. Note: Agar sets more firmly than gelatin, so a little goes a long way.

Bloom or dissolve the setting agent. For gelatin: sprinkle it over 3 tablespoons cold water in a small bowl. Let it sit 5–10 minutes to bloom. For agar: whisk it into 1/3 cup room-temperature water.

Warm the coconut base. In a saucepan, combine 1 can (about 14 oz) full-fat coconut milk, 3–4 tablespoons sugar (or 2–3 tablespoons maple syrup), 1 teaspoon vanilla, and a pinch of salt. Heat over medium-low, whisking until the sugar dissolves and the mixture is steaming but not boiling.

Incorporate the setting agent. For gelatin: remove the coconut mixture from heat. Stir in the bloomed gelatin until fully dissolved. Do not boil. For agar: whisk the agar mixture into the hot coconut mixture and return to a gentle simmer. Cook at a light bubble for 1–2 minutes, whisking often, to fully activate the agar.

Taste and adjust. Check sweetness and salt. Remember, flavors dull when cold. Add a touch more sugar or a splash of lime juice if you want extra brightness.

Pour and chill. Divide the coconut mixture among the chilled ramekins or glasses, filling each 2/3 to 3/4 full. Let cool on the counter 10–15 minutes, then refrigerate uncovered until set: about 4 hours for gelatin, 1–2 hours for agar.

Top with mango. Spoon mango puree over each set panna cotta. Add a few mango cubes for contrast if you like. Chill 20–30 more minutes to lightly set the top layer.

Garnish and serve. Just before serving, add lime zest, toasted coconut flakes, or mint. If using passion fruit, drizzle a little over the mango for extra tartness and crunch.