It's a classic, but also one of the easiest desserts to whip up. It will need time to set, but actual prep time should be under 5 minutes ...
2 cups heavy cream
1 cup whole milk
1 vanilla bean
¾ cup icing (confectioners) sugar
1 table spoon gelatine
3 table spoons cold water
½ mango, diced
Place split vanilla bean, sugar, cream and milk in a small pot over medium heat and bring almost to a boil.
Soak the gelatine in the cold water.
Whisk the gelatine into the cream mixture and allow to just bubble for 4 minutes.
Pour into ramekins or glasses and refrigerate for 4-6 hours or until set.
Before serving, heat some water in a small saucepan, add the cubed mango with a bit of sugar and whisk with wooden spoon until well heated. Top each panna cotta with some mango and serve immediately.
(adapted from a recipe in Donna Hay's book "New Food Fast" ... )