Ingredients

Mango Layer

• 300 grams of peeled, cut mangos (approximately 3 small mangos or 2 medium mangos)
• 40 grams of water
• 20 grams of granulated sugar
• 1 teaspoon lemon juice
• 3.2 grams (or 1 heaping teaspoon) gelatin powder

Panna Cotta Layer

• 300 grams heavy whipping cream
• 30 grams of granulated sugar
• 2 teaspoons pure vanilla extract
• 3 grams (or 1 teaspoon) gelatin powder

Instructions

Mango Layer

1. Purée the mango chunks and lemon juice in a blender until smooth. Optional: sieve the mango purée for extra smoothness. Set aside¹.
2. Mix sugar and gelatin powder together and boil the water in a saucepan.
3. Once the water is boiling, turn off the heat and gradually stir in sugar/gelatin mixture. Stir vigorously until fully disolved.
4. Once fully dissolved, pour mixture into mango purée and stir well.
5. Pour into glasses. Leave at least half a glass of space for the panna cotta layer.
6. Chill in refrigerator for at least 2 hours to set.

Panna Cotta Layer

1. Mix sugar and gelatin powder together and bring the cream up a simmer in a saucepan.
2. Once the cream is simmering, gradually stir in sugar/gelatin mixture. Stir vigorously until fully dissolved.
3. Let the cream mixture cool to room temperature.
4. Once cooled, pour the cream mixture on top of the mango layer in the glasses.
5. Chill in refrigerator for at least 5-6 hours to set.