1.Blend or process thawed mango until smooth.
2.Combine sugar, cream, rind and juice in a medium saucepan. Stir over medium heat for 3 minutes or until mixture reaches just below simmering point.
3.Meanwhile, soak gelatine in a small bowl of cold water for 5 minutes or until softened. Remove cream mixture from the heat. Squeeze excess water from gelatine, add gelatine to pan; stir until dissolved.
4.Pour cream mixture into a large bowl. Stir in mango and yoghurt. Strain through a fine sieve into a large jug.
5.Divide mixture among six 1¼-cup (310ml) shallow ramekins or bowls. Place on trays; cover, refrigerate for 4 hours or overnight until firm.
6.Gently place sliced mango and meringues on panna cottas; serve.
You can use chopped fresh mango, if you prefer; you will need 2 medium mangoes (860g).
Panna cotta can be made a day ahead and refrigerated. Decorate just before serving.Note