Remove skin of mangoes. Slice them into medium sized pieces. Process mangoes in your food processor.
Mix together fresh cream, coconut milk, sugar and vanilla extract. Bring it on medium flame and let it come to a boil. Keep stirring.
Mix together gelatin and water and let it soak for about 1 minute.
Microwave or double boil the gelatin mixture and melt the gelatin completely.
Add mango puree into the cream mixture that is heating up. Stir and mix well. (I liked the texture of mangoes in my dessert. So when it doesn't mix completely I was pretty happy)
If you want your cream to be silky and super smooth, you can add coconut milk to the mango slices while processing in your food processor and make it a shake and add it into the cream mixture that is heating up.
Mix the mango puree well and also add the gelatin that is melted and hot into the liquid mixture. Stir well and remove from fire.
Now pour the mixture into dessert cups and set in freezer for about an hour.
Process mango slices, sugar and 1/2 cup of water in a food processor. Soak gelatin in 2 tablespoons of water and melt in microwave/double boiler and add it to the processed mango puree.
Mix well until completely combined. Pour 2 tablespoons of this jelly mixture on top of the panna cotta that has been set in the freezer. Set it back again in the freezer for 30 minutes and transfer the set dessert into the refrigerator.