Mango Panna Cotta
Whip up this creamy. refreshing mango panna cotta dessert that is just bursting with tropical flavor. It will become your new summer favorite!
Servings: 4 -6 servings
Calories: 449kcal
Ingredients
Mango Layer
- 1 teaspoon unflavored gelatin
- 2 cups mango puree about 2-3 mangos pureed in blender
- 1-2 Tablespoons sugar depending on mango’s sweetness
- 1 ½ Tablespoons fresh lime juice
Vanilla Coconut Layer
- 1 ½ teaspoons unflavored gelatin
- 1 cup full fat coconut milk
- 1 cup heavy cream
- 3 Tablespoons sugar
- 1 teaspoon clear vanilla extract
- zest of one lime
Instructions
Mango Layer
- To dissolve gelatin, place 2 tablespoons of cold water in a small bowl and sprinkle with 1 teaspoon unflavored gelatin. Stir then let gel for 5-10 minutes. This will prevent lumps in your panna cotta.
- Dice 2-3 mangos and place in blender. Puree until smooth.
- In a small saucepan set over low heat, warm the mango puree to a slow simmer. Remove from heat and stir in gelatin mixture until completely dissolved.
- To make your panna cotta at an intriguing angle, tilt your glass dishes to about 45 degrees, I used wire taco stands, and pour the mango-gelatin mixture in, dividing evenly between your dishes. Place in the refrigerator and let it set for about 4 hours.Option for level layers: Don't tilt the glasses but keep upright and proceed with directions as given.
Vanilla Coconut Layer
- When mango layer has gelled it is time to make the vanilla coconut layer.
- Follow the directions to dissolve getlatin above by adding the 1-½ teaspoons of gelatin to 2 tablespoons of cold water. Let set for 10 minutes.
- Meanwhile, combine the coconut milk, cream, sugar, vanilla and lime zest in a small saucepan. Cook over low heat until it reaches a gentle simmer and sugar is completely dissolved. Do not let it come to a boil.
- Remove coconut cream from heat and stir in gelled gelatin and mix until dissolved. Cool for 10-15 minutes prior to adding to mango layer.
- Set the mango panna cotta dishes upright on the table. Slowly pour in the coconut cream over the mango mixture until it reaches the top. Continue until all dishes are filled. Return to refrigerator for another 4 hours.
- When ready to serve, garnish with diced mango, a few sprinkles of toasted coconut and a mint sprig.
- Serves 4-6.
Notes
RECIPE TIPS
- You can use fresh or frozen mango. Thaw the frozen mango before using.
- Be sure to heat the liquids over low heat and stir often to avoid burning, scorching, or boiling over.
- Do not skip dissolving gelatin in cold water before adding it to the mango and cream mixtures. Otherwise, you will have lumps.
- Transfer the cooked panna cotta mixture to a large measuring cup or small pitcher to easily pour the panna cotta into the dishes.
- Make sure the mango layer has fully set before adding the panna cotta layer.
Nutrition
Calories: 449kcal | Carbohydrates: 35g | Protein: 6g | Fat: 34g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 30mg | Potassium: 404mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2257IU | Vitamin C: 49mg | Calcium: 66mg | Iron: 2mg
