Mango Panna Cotta

1. Cook in low heat 2 cups of cream; add a sachet of Knoxx gelatin, 1 cup condensed milk and a few drops of vanilla extract.
2. For the Mango puree I just used 3 cups of fresh mangoes and a little bit of Splenda and used a blender to puree the mangoes. Set aside and chill in the ref.
3. Set the Panna Cotta in moulds and chill in the ref to set.
4. To serve place the mould in hot water to loosen it and turn it over on a plate.
5. Spoon the mango puree on the sides and layer some mango slices on top.