How to Make It
Pour cream into a small saucepan, and add sugar. Tie pandan leaves in a loose knot, and submerge them in cream. Bring to a simmer over medium, stirring occasionally. (Watch carefully to ensure mixture does not boil.) Remove pan from heat, and let stand 10 minutes.
Meanwhile, sprinkle gelatin over milk in a small bowl, and let stand until gelatin softens, about 5 minutes.
Remove and discard pandan leaves. Stir gelatin mixture into hot cream mixture until fully dissolved. Pour panna cotta mixture into 6 (4-ounce) straight-sided glasses. Cover with plastic wrap; refrigerate until set but still very loose and jiggly, at least 6 hours.
To serve, spoon mango over panna cotta; sprinkle with pink peppercorns.