Mango Panna Cotta

Ingredients:

2 ripe mangoes, frozen and canned
1 tablespoon gelatin powder
2 cups heavy
1 cup whole milk
1/2 cup sugar
1 vanilla pod, split and peeled
Fresh mint leaves, garnish

Instructions:
Puree the mango leaves in a blender until smooth. Put aside.
In a small bowl, pour the gelatin into 1/4 of the cold water and let it sit for about 5 minutes.
Mix whipped cream, milk, sugar and vanilla extract in a pan. Heat over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
Add the gelatin to the hot cream mixture and stir until the gelatin dissolves.
Remove from the heat and let it cool for a few minutes before mixing the mango puree.
Pour the mixture into individual bowls or large bowls. Refrigerate for at least 4 hours or until solid.