Mango Panacotta

Ingredients:

Mangoes and chocolate - For Garnishing

Mango layer:

Mangoes - 3 medium size

Gelatin - 3 tsp

Hot water - 1/4 cup

Vanilla layer:

Gelatin - 3 tsp

Hot water - 1/4 cup

Fresh Cream - 400 ml

Vanilla esc - 1 tbsp

Sugar - 5 - 6 tsp or according to taste

Method:

• Cut mango in small dices  make its puree.
• Add gelatin in hot water to dissolve it and then add this gelatin mixture to mango puree. Mix it well.
• Spread layer of mango and gelatin in short glasses.
• Refrigerate for at least 2 hours or until set.
• Then for second layer, dissolve gelatin in hot water and add heavy cream vanilla esc and sugar in it. 
• Mix it well and pour it on mango layer. Refrigerate again for at least 4 hours or until set.
• Decorate it with diced mangoes and chocolate and enjoy.