Mango Panna Cotta Treat (Print View)
Smooth, silky mango treat bursting with sweetness, great for summer meals.
# What You'll Need:
→ Mango Puree
01 -
400 grams ripe or frozen mango chunks
02 -
One small lime, juiced
03 -
30 grams fine sugar
→ Mango Panna Cotta
04 -
250 milliliters whole milk or non-dairy alternative
05 -
250 milliliters whipping or thickened cream or plant-based option
06 -
40 grams fine sugar
07 -
180 milliliters mango puree
08 -
1/2 teaspoon vanilla extract (if you want)
09 -
7 grams gelatin powder mixed with some cold water
10 -
Lime zest from 1 whole fruit
→ Garnishes
11 -
Leftover mango puree
12 -
Diced fresh mango (if you want)
13 -
Mint leaves (if you want)
14 -
Coconut flakes (if you want)
# Directions:
01 -
Mix mango chunks with lime juice and sugar in a blender. Heat the mixture till it thickens up. Cool it in your fridge or pop it in the freezer.
02 -
Combine milk, cream, sugar, mango puree, and vanilla (if using) in a pot. Warm it up on low heat until bubbles form at the edges. Take it off the stove.
03 -
Put gelatin powder in a bowl with a splash of cold water. Mix it well until it softens.
04 -
Stir the soft gelatin into your warm mixture. Keep stirring till it melts completely. Add lime zest and give it a final stir. Fill your serving glasses with this mix.
05 -
Let your panna cotta chill in the fridge for at least 2 hours until it's firm.
06 -
Spoon the extra mango puree on top of each dessert. Throw on some mango chunks, mint, and coconut if you'd like.
# Notes:
01 -
You can use plain blended mango instead of the puree, but the taste won't be as rich.
02 -
Watch the milk and cream carefully while heating - they burn fast if you're not looking.
03 -
Put lids on your dessert cups to keep fridge smells away. They'll stay good overnight or up to 2 days before you eat them.