Double Mango Panna Cotta (Print Version)
Silky, creamy Italian dessert infused with fresh mango and topped with homemade coulis - perfect for summer gatherings.
# Ingredients:
→ Mango Coulis
01 -
400g fresh or frozen mango
02 -
Juice of 1 small lime
03 -
30g caster sugar
→ Mango Panna Cotta
04 -
250ml full cream milk or dairy-free milk
05 -
250ml heavy or thickened cream or dairy-free cream
06 -
40g caster sugar
07 -
180ml mango coulis (reserve remaining for topping)
08 -
1/2 teaspoon vanilla paste (optional)
09 -
7g gelatine powder dissolved in cold water
10 -
Zest of 1 lime
→ Toppings
11 -
Remaining mango coulis
12 -
Fresh mango cubes (optional)
13 -
Fresh mint (optional)
14 -
Desiccated coconut (optional)
# Steps to Follow:
01 -
Blend mango, lime juice, and caster sugar until smooth. The coulis can be stored in the fridge for up to a week or frozen for later use.
02 -
In a small pot, mix milk, cream, caster sugar, mango coulis, and vanilla paste (if using). Heat on low to medium heat until it starts to simmer, then remove from heat.
03 -
Dissolve the gelatine powder in a small bowl with a little cold water. Stir well until fully dissolved.
04 -
Add the dissolved gelatine to the warm liquid mixture. Whisk thoroughly until the gelatine is completely melted and combined.
05 -
Stir in the lime zest to the panna cotta mixture.
06 -
Pour the mixture into individual serving cups. Cover and refrigerate for at least 2 hours, or until fully set.
07 -
Top each panna cotta with remaining mango coulis. Optionally garnish with fresh mango cubes, mint leaves, and desiccated coconut before serving.
# Additional Notes:
01 -
Ensure cups are covered in the fridge to prevent the panna cotta from absorbing odors.
02 -
The dessert can be prepared up to two days in advance; add toppings just before serving.