In a saucepan add water and sugar and china grass strands. Cook until it starts boiling.
Keep stirring in between and boil for about 8 minutes. Remove from heat and strain the mixture through a strainer.
Add the sugar syrup into the mango puree. Whisk to combine.
Place your desired glasses or jars in a muffin case slightly tilted from one side. Carefully pour the mango layer until it reaches the top edges from one side.
Place it in the refrigerator to set for about 2 hours.
For milk cream layer:
In a saucepan add milk sugar and china grass threads. Stir and cook until it starts boiling. Keep it on boiling for about 8 minutes and do not forget to stir in between. Remove from heat and strain the milk pressing with the back of the spoon through the strainer.
Add heavy cream and whisk to combine.
Pour the milk-cream layer over the preset mango layer . place in refrigerator to set for about 2 hours.
Once milk layer sets garnish with chopped mangoes and mint leaves.
Notes
You may also add milk cream layer at bottom and mango on top.