Take a bowl and soak gelatine in two tbsps of water, keep aside.
Take a pan, add mango puree,sugar and lemon juice, mix well and heat it up, allow them to boil two minutes, reduce the flame, add soaked gelatine and mix well, allow it to boil one more minute ( keep stirring during whole process), switch off the flame and transfer into a short glasses when it is warm (half of the glass), allow them to cool, then keep in the refrigerator until is set.
Take a bowl and soak gelatine in two tbsps of water, keep aside
Take another pan, add milk, sugar and whipping cream, mix well and heat it up, when it is start boiling, off the flame, then add gelatine and mix well until gelatine is dissolved, then strain the mixture.
When it is cool, pour this mixture on top of the mango layer (make sure the mango layer is set) and keep in refrigerator until it is completely set.
Once it is set, take out from the refrigerator and garnish with chopped mango.
Enjoy Italian mango pannacotta...!!!!!!
Refer pics for instruction clarity.
Instead of gelatine you can use agar agar (veg gelatine)
Instead of whipping cream you can use double cream.