Raspberry Mango Verrine (Vegan)
Drain mango in a sieve. Transfer to a bowl and purée with an immersion blender. Divide granola among 4 glasses and top with mango puree. Scatter raspberries over puree. Whip soy creamer with stabilizer until stiff peaks form. Stir in vanilla bean seeds. Top desserts with whipped cream and decorate with cereal and raspberries. Serve immediately.