Mango and Coconut Pannacotta Recipe – Italian Special
Similar to a silky, chilled custard, this mango panna cotta is the smoothest, no-bake dessert to make this season. With creamy coconut milk and fresh mango, the tropical flavors will make you feel like you’re on vacation.
- 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 tbsp vegetarian gelatin
- 1/3 cup + 2 Tbsp castor sugar
- Few drops of vanilla essence
- 1 ripe mango, peeled
- for garnishing Fresh mint leaves
How to Make Mango and Coconut Pannacotta
Take gelatin in a bowl.
Add 1 tbsp hot water, mix well and let it dissolve completely.
Heat cream in a deep non-stick pan.
Add castor sugar and vanilla essence, mix well.
Bring to a boil.
Add half the gelatin to mango pulp and remaining to the coconut milk, mix well.
Add half the cooked cream to mango pulp and remaining to coconut milk, mix well.
Spread a layer of mango cream into a short glass and refrigerate for 1/2 hour or till set.
Spread a layer of coconut cream over the mango cream layer and refrigerate for 1/2 hour or till set.
Repeat both layers once more after each layer sets properly.
Cut mango into small dices.
Top pannacotta with mango dices.
Garnish with mint leaves and serve chilled.
