FOR MANGO LAYER
In a small bowl, add 2 tablespoon of warm water. Sprinkle 1 teaspoon of
gelatin over the water and let it sit for about 10 minutes.

In a small saucepan set over low heat, warm the mango puree and gelatin
that you prepared above. Mix until well combined and gelatin dissolves.  

Tilt your glasses to about 45 degrees and then pour in the mango puree
and let it set in the refrigerator for about 4 hours.

In a small saucepan set over low heat, combine the milk, sugar, and cream. Bring to a gentle simmer till all the sugar dissolves. Do not boil.

Let the mixture cool for 10-15 minutes.
Before you pour in the milk mixture, make sure that the mango puree has set well.

Pour in the milk mixture and let it set in the refrigerator for at least 4 hours.
Serve with more fresh mangoes on top.

FOR CREAM LAYER
In a small bowl, add 2 tablespoon of warm water. Sprinkle the remaining 1.5 teaspoons of gelatin over the water and let it sit for about 10 minutes.

Add the prepared gelatin to the milk mixture. Mix well until dissolved.