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Mango panna cotta
Mango panna cotta
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulgent panna cotta featuring fresh, ripe mangoes.
Ingredients:
  • 2 ripe mangoes, cheeks removed, peeled, coarsely chopped
  • 1 x 600ml ctn thickened cream
  • 1 x 400ml can coconut cream
  • 70g (1/3 cup) caster sugar
  • 40.00 gm hot water
  • 200g pineapple, peeled, finely chopped
  • 1 ripe mango, cheeks removed, peeled, finely chopped
  • 21.00 gm fresh lime juice
  • 24.00 gm icing sugar mixture
  • 62.50 ml fresh mint leaves
Instructions:
  • Blend the mango in a blender until it's smooth.
  • In a medium saucepan over medium heat, combine thickened cream, coconut cream, and sugar. Cook and stir for 2-3 minutes until heated through.
  • Pour the hot water into a heatproof bowl. Sprinkle gelatine over the water and whisk with a fork until dissolved.
  • Mix the mango puree into the cream mixture and strain through a fine sieve into a jug. Stir in the gelatine mixture and pour the combined mixture evenly into six 250ml (1-cup) metal dariole moulds placed on a baking tray. Cover the moulds and refrigerate for 4-6 hours to set.
  • Prepare the salsa by mixing pineapple, mango, lime juice, powdered sugar, and mint in a medium bowl until well combined.
  • To serve, gently unmold the panna cottas onto plates and generously top them with the salsa.

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