Sprinkle unflavored gelatin over 1/4 cup of cold water in a small bowl. Let sit for about 5 minutes.

Gently warm 1 cup of coconut milk over low heat, then whisk in the bloomed gelatin until dissolved.

Combine gelatin mixture with 1 cup coconut milk, 1 cup heavy cream, 1/2 cup sugar, vanilla extract, and salt. Whisk until sugar is dissolved.

In a blender, add 2 cups mango chunks, lime juice and zest. Blend until smooth.

Pour the coconut mixture halfway into serving dishes. Refrigerate for about 2 hours until tacky.

Spoon mango purée over the coconut layer and create swirls if desired.

Return panna cotta to refrigerate and chill for an additional 3 hours or overnight.