Summer In A Cup: Mango Panna Cotta

MAngo Panna Cotta

Panna Cotta is a simple custard made by simmering milk, cream, sugar and gelatin and chilled till it sets. Silky smooth it is light and a perfect weeknight dessert. Quick and easy to make, leave it in the fridge to set, top with some fresh fruits to ease the guilt.

As mangoes are in season, and I had fresh cream on hand (since we boil milk everyday and save the creamy skin) I made a mango panna cotta. Most recipes call for the custard to be set for at least 4 hours but we couldn’t really wait more than two. Topped with fresh mangoes it was every bit of summer in a cup.

Use canned mango pulp, fresh Mexican mangoes or substitute with other seasonal fruits – strawberries and rhubarb particularly would be awesome this time of the year in US/UK.

Give it a try – its easy to make in a large quantity if you are entertaining or scaled down dessert just for two!

Mango Panna Cotta Recipe
Serves 4

  • 2 tablespoon cold water
  • 1 packet Gelatin ( or Agar Agar if vegetarian)
  • 1 cup fresh cream
  • 1 cup low-fat milk
  • 1 cup mango pulp
  • 1/4 cup sugar (optional if the mango is sweet)
  • 1/2 vanilla bean (optional)

Garnish

  • Fresh mango cubed
  • Mint

1.  Add the gelatin to water and stir well so that there are no lumps. Set aside for 5 -10 minutes.

2. In the meantime bring the cream, milk, sugar, mango pulp and vanilla bean to a simmer. Take off heat.

3. Add gelatin and stir well.

4. Remove the vanilla bean, if using, split and scrape it. Mix well. If you want a smooth mixture without tell-tale mango pulp bits then run through a blender.

5. Ladle in individual cups. Keep in refrigerator to set for at least 4 hours.

6. To serve, top with fresh fruit and mint leaves. Enjoy!

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About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on May 1, 2013, in Desserts, Food and tagged , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Yum, mangoes! Thanks for linking-up to 5-Ingredient Mondays, can’t wait to see what you link-up next 🙂

  1. Pingback: Mango Pistachio Filled Whole Wheat Crepes For Mother’s Day | Living Large on Tiny Lot

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