Peel the mango and chop into the pieces. Puree it in a blander.

In a heavy bottom pan heat milk, cream and suger on low flame until the mixture comes to a boil.

In another bowl add gelatin to 50 ml water place it on stove and stir it until all the gelatin dissolve.

Reserve about 4 table spoon of mango puree and 2 spoon gelatin mixture.

Add mango puree to the gelatin mixture and stir well with a whisk until the mixture blends well. Allow it to cool down.

Spoon the panna cotta mixture into the glass and set it in the freezer for 2-3 hours.

Store the mango puree in the fridge. I made gelatin for mango puree after the panna cotta had set in freezer for 3 hours.

Mix the mango puree and gelatin and spoon it over already set panna cotta and allow it to set it in freezer for 4- 5 hours.

Garnish panna cotta with mint leaves just before serving. Serve chill.