In a small saucepan over medium heat, bring mango, sugar and heavy cream to a boil. Turn it off and let it cool a little bit. Meanwhile, as soon as you turn the mango off, put 2 tablespoons of cold water in a large spouted measuring cup, I use my 8 cups measuring cup. Sprinkle 5 grams of gelatin powder over the water and let it hydrate for 5 minutes or so. Add 1 tsp of vanilla to the mango and stir, then pour mixture over gelatin and water. Mix ensuring the gelatin is dissolved. Pour over the pineapple panacotta, filling ¼ more of the cups height. Make sure the panacotta isn’t too hot before pouring over the cold pineapple panacotta. If it’s too hot wait a couple minutes. Refrigerate until set before proceeding with the vanilla bean panacotta