Bloom Gelatin: Sprinkle unflavored gelatin over 1/4 cup of cold water in a small bowl and let it sit for about 5 minutes.

Heat Coconut Milk: Pour half of the coconut milk into a saucepan and warm it over medium heat until steaming, then remove from heat and whisk in bloomed gelatin until dissolved.

Prepare Coconut Layer: In a mixing bowl, combine remaining coconut milk, heavy cream, sugar, vanilla, and salt. Slowly pour in the dissolved gelatin mixture, stirring continuously until fully incorporated.

Create Mango Puree: Blend ripe mangoes, lime juice, and sugar until smooth, aiming for about 1 cup of puree.

Layering: Pour the coconut mixture into serving glasses, filling them halfway. Refrigerate for about 2 hours until slightly tacky to the touch.

Add Mango Layer: Spoon mango puree over the coconut layer and smooth the top. Return to the fridge for at least 3 hours or overnight.

Unmolding (if desired): Run a knife around the edges and briefly dip the bottom of molds in warm water to release.