Mango and Coconut Pannacotta Recipe – Italian Special
Smooth and creamy, Mango Panna Cotta is a delightful treat perfect for summer. Using agar agar instead of traditional gelatin, this Italian dessert boasts tropical flavors and is suitable for vegetarians, easily adaptable to vegan diets. What’s more, this vegetarian version of panna cotta requires just 35 minutes of active preparation time.
- Prep Time5 min
- Cook Time30 min
- Total Time35 min
Mango and Coconut Pannacotta Ingredients:
- 1 cup ripe mango pulp
- 1 cup coconut milk
- 1 cup fresh cream
- 1 1/2 tablespoons vegetarian gelatin
- 1/3 cup + 2 tablespoons castor sugar
- A few drops of vanilla essence
- 1 ripe mango, peeled
- Fresh mint leaves for garnish
How to Make Mango and Coconut Pannacotta
Place the gelatin in a bowl.
Add 1 tablespoon of hot water, mix thoroughly, and allow it to dissolve completely.
Heat the cream in a deep non-stick pan.
Add castor sugar and vanilla essence, mix well.
Bring the mixture to a boil.
Divide the dissolved gelatin, adding half to the mango pulp and the remaining half to the coconut milk. Mix each mixture thoroughly.
Divide the heated cream mixture, adding half to the mango pulp mixture and the remaining half to the coconut milk mixture. Stir well.
Spoon a layer of mango cream into short glasses and refrigerate for 30 minutes or until set.
Spoon a layer of coconut cream over the mango cream layer and refrigerate for another 30 minutes or until set.
Repeat the layering process until all mixtures are used and each layer sets properly.
Dice the ripe mango.
Top the panna cotta with diced mango.
Garnish with mint leaves and serve chilled.
