1-First, prepare the mango layer: In a small bowl, add 2 tablespoons of warm water and sprinkle 1 teaspoon of gelatin over it. Let it sit for about 10 minutes to bloom. Next, warm the mango puree and the gelatin mixture in a small saucepan over low heat until the gelatin dissolves, stirring gently to avoid lumps.

2-Then, tilt your glasses to about 45 degrees, pour in the mango puree layer, and refrigerate for about 4 hours until it sets firmly.

3-For the cream layer: In another small bowl, add 2 tablespoons of warm water and sprinkle the remaining 1.5 teaspoons of gelatin. Let it sit for 10 minutes. Heat the milk, sugar, and cream in a small saucepan over low heat until the sugar dissolves, making sure not to boil it.

4-Adding the Final Touches: Once the milk mixture is ready, add the gelatin and stir until it’s fully dissolved, then cool for 10-15 minutes. Pour this over the set mango layer and refrigerate for at least 4 hours. For a single-layer version, combine all ingredients in a saucepan, bring to a simmer over low-medium heat while stirring until everything dissolves, cool for 10 minutes, divide into ramekins, and chill for at least 4 hours.

5-Serve with fresh mango slices on top for that extra pop of flavor.