In a blender, combine ripe mangoes and passion fruit pulp. Blend until smooth. Add sugar and mix well. Pour the mixture into a saucepan and cook over medium heat for about 5 minutes, stirring occasionally. Remove from heat and let cool.

Make the Mango Mousse

In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom. In a saucepan, heat coconut cream and vanilla extract until warm but not boiling. Stir in the bloomed gelatin until dissolved. In a mixing bowl, combine the cooled mango-passion fruit mixture with the coconut cream mixture. Fold gently to combine.

Prepare the Almond Streusel

Preheat the oven to 350°F (175°C). In a mixing bowl, combine sliced almonds, flour, brown sugar, and salt. Melt the butter and mix it into the dry ingredients until crumbly. Spread the mixture onto a baking sheet and bake for 10-12 minutes until golden brown. Let cool.

Assemble the Verrines

In serving glasses, layer the mango mousse and mango passion fruit compote. Top with crispy almond streusel. Chill in the refrigerator for at least 1 hour before serving.