Scoop the hardened, chilled coconut cream out of the can and place it into a large mixing bowl, leaving any clear coconut water behind. Add the powdered sugar and vanilla extract, then use an electric hand mixer to whip the cream until fluffy and smooth.

In a separate medium bowl, combine your finely diced ripe mangos, Tajín (or chili-lime seasoning), hot honey, and fresh lime juice. Toss gently until the mango pieces are thoroughly coated in the sweet and spicy mixture.

Begin layering your dessert by spooning a generous dollop of the whipped coconut cream into the bottom of 4 individual serving glasses. Top the cream with a layer of the swicy mango mixture.

Repeat the layers—coconut cream, then swicy mango—until the glasses are full. Finish each cup with a final dollop of coconut cream, a sprinkle of extra chili-lime seasoning, fresh lime zest, and a sprig of mint. Serve immediately or chill until ready to enjoy!