Mango Cream with Crunchy Topping

Coarsely chop nuts. In a pan, cook nuts with sugar over medium heat until caramelized. Stir in oats. Pour mixture onto a sheet of parchment paper to cool.

Split vanilla bean lengthwise and scrape out seeds. Stir together mascarpone, yogurt, vanilla bean seeds, cinnamon and powdered sugar until smooth. Beat cream until stiff peaks form. Fold cream into yogurt mixture.

Peel mangos, slice fruit away from pit and dice. Puree half of mangos until smooth. Divide yogurt and cream mixture into two bowls and mix mango puree with one portion. Divide mango-cream mixture among 4 glasses, then top with plain yogurt-cream. Garnish with diced mango.