If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp hot water.
Peel and cut the mangoes into cubes and grind it to a smooth puree in the mixie.Measure it to get 2 cups of Puree.
Remove the extra water from china grass mixture and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.Add sugar to the mixture and let it dissolve completely and add the mango puree to the mixture until it becomes hot(not bubbling) and switch off the flame.
Pour the mixture into individual small glass until they are filled into half. I have kept the glass in a muffin tray at an angle and poured the mixture and let it set until the time you prepare the cream layer.
In a thick pot add milk and cream together and bring the mixture to a boil on low flame.
Add sugar to it and also add vanilla essence to the mixture and mix well until the sugar dissolves.Meanwhile if you are using china grass,remove the extra water and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
Let the milk cool for 10 minutes before pouring to the glass.
pour the milk into half filled mango glass.
Refrigerate it for 2 hours or overnight, till it sets completely.
finally, garnish with mango ball and mint.
Enjoy chilled mango panna cotta.