This elegant dessert is ideal for summer entertaining or a sunny weekend treat.

Ingredients (serves 8-10):
4 large ripe mangoes
1 tbsp lemon juice
480ml double cream
200g granulated sugar (plus 1 tbsp for the purée)
3 tsp powdered gelatine (or Vege-Gel)
12 tbsp cold water
1 tsp vanilla extract

Method:
1. Peel and dice the mangoes and reserve a few pieces to decorate the dessert.

2. Put the rest of the mango in a blender with 1 tbsp sugar and the lemon juice and blitz until smooth. Pour through a sieve if you want to make sure there are no lumps left.

3. Reserve 240g of the purée for the jelly, then spoon a generous amount into your chosen glasses/dishes and pop into the fridge to chill.

4. In a small dish, put 1 tsp gelatine (or Vege-Gel) and 2 tbsp cold water and leave to soak. Heat the double cream and 100g granulated sugar over a medium heat, stirring occasionally to help dissolve the sugar until it is hot, but not boiling. Remove from the heat and stir in the gelatine mixture. Keep stirring until this has dissolved. Add the vanilla extract.

5. Put the saucepan into a bowl of cold water to help cool it down, but keep stirring so a skin doesn’t form. When it’s reasonably cool, take the purée out of the fridge and gently spoon the panna cotta on top. Put back in the fridge to set for at least four hours, but preferably overnight.

6. Once the panna cotta layer sets, make the jelly. In a small dish, put 2 tsp gelatine (or Vege-Gel), and 2 tbsp cold water, and leave to soak.

7. In a small saucepan, heat the reserved mango purée, 8 tbsp water and 100g granulated sugar over a medium heat, stirring occasionally to help dissolve the sugar until it is hot but not boiling. Remove from the heat and add the gelatine mixture. Keep stirring until dissolved.

8. When it has cooled down, spoon on top of the panna cotta and leave to set in the fridge.

9. Decorate with the reserved cubes of mango and enjoy!