Description: Before mangoes go completely out of season, I couldn’t resist trying this delightful panna cotta with some mango coulis and fresh and sweet mangoes as topping. A very refreshing dessert which can be so easily put together & prepared in advance. Try out the dairy free milk and coconut cream for a vegan version and it’s equally delicious.
- 400g mango pulp (fresh, frozen or tinned)
- lemon/lime juice (from 1/2 small lemon or 1 small lime)
- 2 tbsp sugar (if using fresh or frozen pulp)
Mango Panna Cotta
- 1 cup whole milk (use dairy free milk for vegan version)
- 4 tbsp sugar
- 1 cup heavy cream (use coconut cream for vegan version)
- 3/4 cup mango coulis
- 180ml (3/4 cup)Mango Coulis-(keep the rest of the coulis for the toppings)
- 1/2 tsp vanilla extract
- 2 tsp gelatine powder mixed in 2 tbsp water (Mix in water just before adding to panacotta) or use Agar Agar for vegan version as per instructions on the pack).
- lime zest (from 1 medium sized lime)
- mango coulis, fresh mango cubes & mint for toppings (optional)
- Combine Mango pulp, Lime/lemon Juice & sugar in a pan & cook on low to medium heat for about 15 minutes with constant stirring to avoid burning.
- Remove from the heat and let it cool down for a few minutes.
- Strain the coulis through a sieve for smoothness (not necessary for tinned pulp)
- Once completely cool, pour in a container & seal. This coulis stay good in the refrigerator for upto a week, so can easily be prepared in advance.
Mango Panna Cotta
- Combine milk, cream, sugar, mango coulis and vanilla in a pot and simmer on a low to medium heat until it starts to boil.
- Remove from the heat source, add gelatine mixed in water and combine well.
- Finally add the lime zest, mix well and pour the panacotta in the desired serving bowls and let it set in the fridge for minimum 2-3 hours.
- Add about 2 tbsp of remaining mango coulis on each panna cotta just before serving and finish with freshly mango cubes and some mint. Panacotta can be stored for 2 days in the refrigerator.