Mango Panna Cotta

Mango is one of the most widely eaten fruits in Bengal, from green mango dal to luscious ripe mangoes in your milk and rice, mangoes are the king of fruits. I started eating mangoes pretty late, almost when I was 10 years old, but after that it was no going back. Now, I love anything that has mangoes in it.

My son has not really inherited my love for this yummy fruit, so I am trying out new recipes to make him eat mangoes. Panna cotta is a very easy recipes, uses just a few ingredients and it is a fun way to engage the kids during summer vacation, and keep the screen time as less as possible (confessions of a struggling mom!!).

To keep it hassle free I have used mango pulp straight out of a can, I have used kesar mango pulp. You can also use whole ripe mangoes and make it into a smooth pulp in a food processor. Test for the tartness and adjust the sugar.

I have kept the cups in a slanted position during the freezing time just to give it a fun look. You can just keep it straight, and it looks equally pretty, look at the no bake mango cheesecake, don’t they look good?

Ingredients:

2 cups heavy whipping cream

2 cups mango pulp

1 cup sugar

1 teaspoon vanilla essence

2 packs of gelatin

Mint for garnishing

Directions:

In a thick bottom pan, heat the whipping cream as it starts simmering add half of the sugar and simmer on low for few minutes more till the sugar dissolves. Take off the heat. Pour a pack of gelatin in a small bowl, dissolve it in 2 tablespoon of the whipping cream, and then transfer the mixture to pot, add the vanilla essence and stir to mix well.

Pour the whipping cream in desired serving bowl, cool down for about 30 minutes then put it in the refrigerator to set. Leave it there for at least an hour

Dissolve the extra pack of gelatin in 2 tablespoon of warm water, and mix it to the mango pulp along with the sugar, stir to mix. Pour this pulp over the set vanilla cream, and transfer to the refrigerator, set for at least an hour.

Serve garnished with mint leaves

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