Mango panna cotta
This tropical twist on the classic, easy Italian dessert has a wonderful flavor and texture, and is perfect for entertaining since it's made ahead.
Servings: 2
Calories: 277kcal
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Ingredients
For mango sauce
- 1 cup mango cut in chunks
- 1 tablespoon lime juice
- 1 tablespoon sugar
For rest of panna cotta
- ⅓ cup milk
- 1 teaspoon gelatin (powder)
- ⅓ cup heavy cream double cream
- 1 tablespoon sugar
Instructions
To make mango sauce
- Place the mango, lime and sugar for the sauce in a blender or food processor and blend until smooth.
- Transfer the puree to a small saucepan and warm over a medium heat to bring it to a simmer. Cook, stirring regularly, for around 10 minutes until it has thickened slightly (will likely reduce by around ¼ to ⅓ and be slower to re-join behind a spatula drawn through the mixture). Remove from the heat and allow to cool to room temperature. Alternatively, make ahead and chill.
To make panna cotta
- Put the milk in a small bowl and add the gelatin. You can either just leave it or gently stir first (check method suggested on packet) then leave approx 5 - 10 minutes to bloom (as you prepare cream). The gelatin will absorb liquid and become more of a wobbly solid.
- Measure out ⅓ cup (80ml) of the mango puree ready to use. Gently warm the cream and sugar in a small pan over a medium-low heat. You just want to warm the mixture enough to dissolve the sugar, but don't let the mixture boil.
- Remove the cream from the heat and add the milk-gelatin mixture and the ⅓ cup of mango puree and mix all well. Make sure the gelatin has completely dissolved - if you see small crystals, keep stirring, and if needed, heat again on low but it shouldn't be necessary. Let the mixture cool slightly, stirring regularly.
- Divide the mixture between two ramekins/custard dishes or glasses and chill for at least 2 hours.
- Once the panna cotta has set, spoon over the remaining mango sauce on top of the panna cotta and spread to forma thin layer. If you like, top with eg a little whipped cream and some small chunks of mango.
Video
Notes
Fresh mango generally has the best flavor and so is what I would recommend for this. Try to choose a variety that is nicely sweet and without tough fibers. You can also use frozen, defrosted mango.
Nutrition
Calories: 277kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 38mg | Potassium: 261mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1735IU | Vitamin C: 39mg | Calcium: 85mg | Iron: 1mg
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