Ingredients:
400 ml cream
200 ml milk
100 g sugar
1 shot vanilla or 1 teaspoon vanilla extract
3 sheets gelatin
2 ripe mangoes
2 tablespoons sugar (for the mangoes)

Guide:
Prepare the gelatin: Soak the gelatin leaves in cold water until soft.

Heat the cream and milk: Heat the cream, milk, sugar and vanilla bean pulp (or vanilla extract) in a saucepan.

Do not let it boil, only heat until just before boiling point so that the sugar dissolves.

Add the gelatin: Squeeze the soaked gelatin well to remove excess water, then add it to the hot cream-milk mixture.

Stir until the gelatin is completely dissolved.
Panna cotta shape: Carefully pour the mixture into small dessert glasses or ramekins.

Then let it set in the refrigerator for at least 4 hours or overnight.
Prepare the mango: While the panna cotta is cooling, peel the mangoes, remove the seeds and cut them into small pieces. Mix with 2 tablespoons of sugar and let it steep briefly so that the sugar dissolves.
Serve: Pour the marinated mango pieces over the panna cotta before serving.