In a saucepan over a medium heat, add the coconut milk, coconut cream, gelatin (be sure to squeeze the water from this before adding the softened gelatin), maple syrup, vanilla essence and salt. Heat, stirring every so often, until the gelatin has dissolved and the mixture is just reaching a boil.

Remove the saucepan from the heat. Pour into 5 glass cups or containers evenly, and rub the excess off the sides with a paper towel. Place in the fridge for at least 4 and a half hours to allow them to set.

Meanwhile, in a frypan on a medium heat, combine the water, pistachios and maple syrup. Allow to simmer for about 10 minutes, stirring regularly, until the mixture has reduced. Place in a container in the fridge once it has thickened to cool completely before serving.

To serve, remove the panna cotta and caramelised nut sauce from the fridge. Add a little of the diced mango to the top of each panna cotta, and top with the caramelised nut sauce using a spoon. Serve immediately.