Mango Layer -

1. Place mango nectar in a bowl and sprinkle the gelatine on top. Let the water absorb the gelatine, (about 5 minutes).
2. Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large jug.
3. Place the gelatine mixture in the microwave and heat until the gelatine is dissolved. (If it is hot leave to cool.)
4. Pour gelatine into the mango puree and stir well.
5. Prepare 6 individual serving glasses and place them in a muffin tray at an angle. Carefully pour the mango mixture into each glass.
6. Place in the fridge for at least 3 hours, until firmly set.

Raspberry Layer -

1. Place the raspberry jam in a bowl. Sir in the boiling water and pass through a sieve into a jug to remove any seeds.
2. Place the water into a small bowl and sprinkle over the gelatine. Leave for a few minutes for the water to absorb the gelatine, then heat in the microwave until gelatine is dissolved.
3. Pour the gelatine into the raspberry sauce and stir well.
4. Over the back of a spoon, carefully pour the raspberry sauce over the set mango and return to the refrigerator to chill for at least 3 hours, until firmly set.

Panna Cotta Layer -

1. Place the milk in a small saucepan and sprinkle the gelatine on top. Stir and let it stand for 10 minutes.
2. On low heat, add the sugar and stir until the sugar dissolves. Remove from heat and add the vanilla essence.
3. Place the double cream in a large jug. Pour in the milk and give a quick stir.
4. Carefully pour the panna cotto mixture over the set raspberry sauce and return to chill in the refrigerate for at least 5 hours or overnight.
5. To serve, top each glass with fresh mango cubes and mint for garnish.

6. Enjoy!