Start by sprinkling powdered gelatine over ¼ cup of cold water in a small saucepan. Allow it to sit undisturbed for about 3 minutes to soften. Then, gently heat the mixture over low heat for another 2-3 minutes, stirring continuously until the gelatine is completely dissolved.

Next, add ½ cup of sugar to the dissolved gelatine while stirring until fully dissolved. Then, pour in 1 cup of mango purée followed by 1 cup of thickened cream and 1 teaspoon of vanilla extract. Use a whisk to blend together gently for about 1-2 minutes.

Once your mixture is well-blended, it’s time to pour it into serving vessels. Carefully ladle the creamy mango mixture into ramekins or small dessert cups, filling them about three-quarters full.

Place the filled ramekins in the refrigerator and let them chill for at least 3 hours, or until they are set. The panna cotta should have a firm, yet softly wobbly consistency when ready.