Mango Panna Cotta

I think this will probably my last mango based dessert for this year. I know I know I said the same when I posted the Mango Trifle recipe but I had another batch of beautiful golden yellow mangoes with me last week so why not another dessert?!

Panna cotta had been on my to-do list since a very long time. Every single time I decide to try it out, I would not have one of the essential ingredients and the husband – not a big lover of milk doesn’t show much enthusiasm too. It just so happened that I had everything required to make Panna Cotta and some sweet mangoes too. While my idea was to have two distinct layers in the dessert – one full of mango and the other plain creamy milk based one, husband vehemently protested that he can’t take the plain milk panna cotta. But I had my mind already fixed on the formation of the layers. After a little discussion, we decided that the plain layer would be infused with mango juice so that milk taste is not too prominent. Heheh look at me trying to dodge in some milk to the husband 😀

Panna cotta is a dessert that is creamy in consistency and resembles a jelly – only that its atleast a hundred times tasty. It’s super simple to make and the best part is this is a no-bake dessert. All you need to do is refrigerate the dessert for a few hours. I made some fresh mango juice from one large mango and used it for the golden yellowish orange layer. For the milk based layer, I just added a few table spoons of the mango juice to the milk boiled with cream. I can’t begin to tell you how rich and creamy this dessert was. I liked it to be soft smooth, silky in consistency. But if you like chunks of fruits inbetween, chopped fresh fruit can be added as well. Usually this dessert is reversed on a plate while serving but I set them in the serving bowls already, so I served it as it is. I have used gelatin for setting this dessert but you have any concerns, agar-agar can be used as well. I have never used agar-agar and the cooking instructions of gelatin would not apply to agar-agar.

To prepare Mango Panna Cotta

Serves – 2

Time to prepare – 15mins + 3hrs (cooling/setting time)

What I used –

• Mango, 1 (or enough to make one cup mango pulp)
• Sugar, ⅓rd cup + 2 tbsp
• Toned Milk, ¾ cup
• Fresh Cream, 2tbsp
• Gelatin, 1 teaspoon + 1tsp
• Hot Water, 2 tablespoon + 2 tbsp
• Fresh Mango, few slices

How I made –

1. In blender, make mango pulp by adding chopped pieces of fresh mango along with 2 tablespoon of sugar. Let the pulp or juice be very thick. Don’t add additional water or milk. If it’s too thick, add a couple of tablespoon of milk. We would need atleast a cup of mango pulp. Keep aside.
2. In a pot, bring milk to boil. Keep stirring continuously. When the milk comes to boil, reduce the flame to low and add the fresh cream. Bring the milk to boil again. Remove it from heat. Add the sugar and mix well until the sugar is dissolved. Set aside for a couple of mins.
3. In a bowl, add 2 tablespoon of hot water and 1 teaspoon of gelatin powder. Mix well. The gelatin crystals should be dissolved well and the water should be glossy. Add the mixture to the prepared mango pulp. Mix well. Set aside two or three tablespoon of this mango pulp to add to the milk.
4. In the serving bowl, fill it to the half with this mango pulp and put it in the deep freeze for 10 mins. This will ensure that the mango pulp would be set fast enough.
5. Meanwhile - In the same bowl used to make gelatin mix, add 2 tablespoon of hot water again and add 1 teaspoon of gelatin crystals and mix well. Once it glossy, add it to the hot milk and mix well.
6. Take two or three tablespoon of the prepared mango pulp and add it to the milk. Mix well. If the mango pulp is not very smooth, you can strain it to get clear milk.
7. Remove the serving bowls from the freezer and when you touch the mango layer, it should not be runny. Quickly pour the milk mixture on top. And put the serving bowls in the refrigerator to set.
8. After three hours, the Panna Cotta should be set. If not, keep it for additional time.
9. Serve after garnishing with fresh chopped mango on top.

Note –

• If you want the Panna Cotta to set quickly, you can put it in the freezer for an hour and then put in the refrigerator for some time.
• Fresh Cream adds to the creaminess of the dessert and is highly recommended.
• If you don’t want to this in layers, add the mango juice to the milk and set it as one single layer.
• My mango was quite sweet, so I added only a couple of tablespoon of sugar. Adjust accordingly.
• While making mango juice, do not add water or milk – the juice/pulp should be quite thick.