Mango Panna Cotta
This Double Mango Panna Cotta Recipe makes the most delicious and light Summer Dessert. Super creamy and packed with flavour, this Panna Cotta with Mango is a great make-ahead dessert for parties, barbecues or gatherings!
Servings: 4 people
Calories: 395kcal
Ingredients
Mango Coulis (see note 1)
- 400 gr Mango Flesh fresh or frozen
- 30 ml Lime Juice
- 30 gr Caster Sugar
Mango Panna Cotta
- 250 ml Full Cream / Whole Milk
- 250 ml Thickened / Heavy Cream
- 40 gr Caster Sugar
- 180 ml Mango Coulis from the coulis prepared in step one
- 1/2 teaspoon Vanilla Paste optional
- 7 gr Gelatine Powder + 1 tablespoon cold water
- 1/2 teaspoon Lime Zest
Toppings
- Remaining of Mango Coulis
- Suggestion: Fresh Mango Cubes, fresh Mint and Desiccated Coconut to taste
Instructions
Mango Coulis
- Prepare the Mango Coulis following to these instructions (same quantities). See note 1 for substitution.Separate in two parts; 180 grams for the panna cotta, the rest for the topping.
Mango Panna Cotta
- Place the Milk, Cream, Sugar, 180 grams of the prepared Mango Coulis and Vanilla Paste (optional) in a small saucepan and whisk well. Place on the stove on a low to medium heat until it starts to simmer (see note 2).
- In the meantime, while the cream is heating up, place the Gelatine Powder in a small Bowl and whisk in the cold water until it turns into a thick paste (see note 3).
- Once the cream starts to simmer, remove the saucepan from the stove, add the Gelatine paste and whisk well to combine until fully melted.
- Add the Lime Zest and whisk to combine.
- Directly pour into individual serving cups and place in the fridge to set for at least 2 hours or until set (see note 4).
Toppings
- Just before serving, pour the rest of the Mango Coulis over each set mango panna cotta.
- Optional: finish the dessert with som fresh Mango Cubes, some fresh Mint and Desiccated Coconut - to taste
Notes
- The Mango Coulis can be substituted with about 500 grams / 1 pounds of Blended Mango. But the Mango layer will not be as thick or flavourful as with the Mango Coulis.
- Make sure to stay close as milk/cream tend to start boiling (and burning) very quickly when left unattended.
- I added about 2 tablespoons of cold water to the 2 teaspoons of gelatine.
- Make sure to cover the cups to insure the panna cottas don't absorb odours from the fridge. It can be kept in the fridge overnight as well, or up to 2 days before adding the toppings and serving.
Nutrition
Calories: 395kcal | Carbohydrates: 39g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 56mg | Potassium: 314mg | Fiber: 2g | Sugar: 35g | Vitamin A: 2102IU | Vitamin C: 42mg | Calcium: 128mg | Iron: 1mg