Preheat the oven at 180 degrees Celcius. Roast the coconut for six minutes.
Rasp the peel of the lime. Mix the Greek yoghurt, the vanilla sugar, ¾ of the coconut, the lime rasp and the lime juice together.
Cut the pulp of the mango into cubes.
Fill the 4 glasses up half with the yoghurt mix and divide half of the mango over it. Divide the remaining yoghurt mix over the mango and put it in the fridge for at least one hour.
Divide the remaining mango and coconut over the 4 glasses.