Prepare the mango: If not already diced, peel and dice the mango into roughly 1/2-inch cubes so they hold their texture in the bowl. Place the diced mango in a small bowl and toss with the lime juice and 1/2 tsp of lime zest — the acid brightens flavor and helps the mango release a little syrupy juice that becomes part of the bowl’s dressing.

Make the coconut-yogurt base: In a separate bowl, whisk the coconut yogurt with the remaining 1/2 tsp lime zest, the pinch of salt and the optional 1/4 tsp vanilla. Salt and acid are flavor magnets — even a pinch of salt will heighten the perceived sweetness and make the coconut and mango flavors pop. If you prefer a thinner dressing, whisk in 1–2 tbsp of unsweetened coconut milk until you reach the desired consistency.

Toast the shredded coconut and almonds: Heat a small skillet over medium heat and add 1/2 tsp neutral oil or a small pat of butter. Add the shredded coconut and sliced almonds in a single layer and toast, stirring or shaking the pan frequently, until the coconut deepens to a light golden brown and the almonds become fragrant — about 2–4 minutes. Toasting blooms the oils and transforms the coconut and almonds from bland to aromatic and crunchy; do not walk away because coconut can go from golden to burnt quickly.

Assemble the bowls: Divide half of the coconut-yogurt base between two shallow bowls. Spoon the lime-macerated mango evenly over the yogurt. Scatter the toasted shredded coconut and sliced almonds on top for contrast in both flavor and texture. The layering (cream, fruit, toasts) ensures every spoonful includes creamy, juicy and crunchy elements.

Finish and serve: Grate a little more lime zest over each bowl for fragrance and, if you like, drizzle 1/4–1/2 tsp of honey or maple syrup per bowl if your mango isn’t as sweet as expected. Serve immediately so the toasted toppings remain crisp. If you must hold the bowls, keep toppings separate and add just before serving.