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Peel and dice the mangos. Add to a blender and blend until completely smooth. Measure out 1 cup of puree and set aside. Blend one more mango if needed to reach 1 cup.
Add the coconut cream and sugar to a medium saucepan over medium-low heat. Simmer for 2-3 minutes, or until the sugar dissolves and everything is well combined.
To the same saucepan, add the mango puree, lime zest, lime juice, and a pinch of salt. Stir together and simmer for 1-2 minutes more.
Remove the mango posset mixture from the heat. Let it cool for 15 minutes.
Pour the mango mixture into a high-speed blender along with the silken tofu and vanilla (if using). Blend until completely smooth.
Pour the mango posset into individual ramekins, small jars, or serving glasses. Cover and chill in the refrigerator for at least 8 hours or overnight.
Top with fresh mango, coconut whipped cream, mint, lime zest, and toasted coconut if desired. Enjoy!