In a microwave safe bowl mix the gelatin with water gently until incorporated and set a side for 10 minutes.

Meantime, blend the Mango flesh until pureed using a blender or food processor.

Place the water and gelatin mixture in the microwave and heat for 1minute then pour it into the Mango puree and stir well.

Place your serving glass in a cupcake tray(any small bowl or katori) at an angle and pour Mango puree and divide evenly between the glasses and refrigerate until set.

For the creamy layer_ Pour the milk into a saucepan, stir in the gelatin and let it sit for 10 minutes, after that place it over medium heat, add the sugar and salt, stirring just until sugar and gelatin have dissolved, then turn of your flame.(don't bring it to a boil).

Remove the mixture from the heat and add heavy cream and whisk in the vanilla essence stir everything together very well.

Take the serving glasses out of the fridge with the Mango layer already set. Then, pour the cream mixture evenly into each glasses.

Place back to the refrigerator to chill for the whole night or until set, Enjoy