Lightly grease six individual molds or ramekins with non-stick spray or oil.

In a small bowl, sprinkle 2.5 teaspoons of gelatin over 3 tablespoons of cold water and let sit for 5-10 minutes.

In a medium saucepan, combine 1 cup of heavy cream, 1 cup of whole milk, ½ cup of sugar, and vanilla bean seeds. Heat until simmering, about 5-7 minutes.

Remove from heat and whisk in the bloomed gelatin until fully dissolved.

Allow to cool for 10-15 minutes before pouring into prepared molds, filling each about three-quarters full. Refrigerate for at least 4 hours until set.

While panna cotta sets, peel and chop mangoes, then blend into a smooth puree (approx. 2 cups).

In a new bowl, bloom another 2.5 teaspoons of gelatin in 3 tablespoons of cold water for 5-10 minutes.

Heat about 1 cup of mango puree in a saucepan until warm. Remove from heat and whisk in the bloomed gelatin.

Combine remaining mango puree with the heated mango mixture. Pour over the set panna cotta and refrigerate for another 2 hours.

Once set, remove panna cotta from molds and garnish with mint leaves or coconut flakes before serving.