Mango Panna Cotta
Take advantage of our Australian mango season with this light and creamy dessert. Unmistakably mango flavoured, it features a mango infused panna cotta topped with mango coulis and fresh diced mango.
How long will it take?
2 ½ hours
What’s the serving size?
Serves 4
What do I need?
For the Mango Coulis
- 400 g fresh mango
- Juice of 1 small lemon
- 30 g caster sugar
For the Panna Cotta
- 250 mL milk
- 250 mL thickened cream
- 40 g caster sugar
- 1 tsp vanilla extract
- 4 gelatine leaves
- Zest of 1 lemon
To serve
- 1 mango, peeled and diced.
How do I make it?
- Prepare Mango Coulis by peeling and roughly chopping mangoes. Add chopped mangoes to a saucepan with lemon juice and caster sugar. Cook, stirring frequently, over low heat for 10 minutes or until the mango is very soft. Remove from heat and set aside to cool.
- When the mixture has cooled, use a stick blender or a food processor to blend to a smooth sauce. Set aside.
- Prepare gelatine for the Panna Cotta by soaking the gelatine leaves in cold water for 5 minutes to soften.
- Meanwhile make Panna Cotta by combining milk, cream, caster sugar and vanilla extract in a saucepan. Add 180 mL of the mango coulis and stir well. Bring to a simmer over low heat, then immediately remove from heat.
- Squeeze excess water from gelatine and add it to the hot liquid, whisking to combine, then add lemon juice and whisk well.
- Pour mixture into serving dishes, cover and refrigerate for at least 2 hours or until set.
- To serve, spoon reserved mango coulis over the panna cotta and garnish with diced mango.
