Panna cotta : In a medium bowl add cold water and the gelatine sheets. Leave them to soak for 10 mins. In a saucepan over medium heat mix the heavy cream, milk and sugar, stirred constantly. At first boil add the drained gelatine sheets and mix until completely dissolved. Let the mixture cool slightly. Then evenly distribute into a small glass jar. Refrigerate for 2-3 hours or until firm.

Mango Layer : in a medium bowl add cold water and gelatine sheets. Leave them to soak for 10 mins. Place the diced mangos and sugar in a blender and blend until smooth.

In a saucepan bring the mango purée to a low boil and cook for 4-5 minutes or until syrupy. Add drained gelatine sheets and mix to dissolve. Let the mixture cool. Spoon mango mixture over the firm panna cotta. Refrigerate for 2 hours until firm.

Note : I make the process the other way around. I make the mango layer first as the first layer then the panna cotta layer.