Soak the gelatine sheets in cold water.
Heat some cream, coconut milk, caster sugar and vanilla in a pan.
Add the gelatine sheets and stir.
Remove from heat and keep stirring until the gelatine sheets are dissolved in the mixture.
Sieve the mixture and pour it into ramekins.
Refrigerate in the freezer for about an hour.
Tip the sides of the ramekins with a sharp knife to ease the panna cotta slide out on a serving tray.
To serve: Garnish with sliced mangoes and serve.
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Key Ingredients: cream, coconut milk, castor sugar, mango, vanilla essence, gelatin