Split the vanilla bean in half length wise and scrape out the insides.
Combine the vanilla with the coconut in a small saucepan and gently heat on medium heat.
Occasionally stir, but don’t let it boil.
Once the vanilla mixture is warm, remove from heat and let the vanilla steep, ideally up to an hour.
While it’s steeping, cut the mango up into small bite size pieces.
After the vanilla is done, steep and add in the sugar and whisk.
Gently sprinkle the gelatin powder over the milk mixture and let it sit for about a minute.
Gently warm the coconut milk again for a few minutes, stirring until the sugar and gelatin powder is dissolved.
Once it’s dissolved, pour the coconut milk into heat-proof jars or ramekins.
Refrigerate until it’s solid, about 3 hours.
Top off with chopped mango and enjoy!