Today I wanted to use a Mango that had been sitting in the fridge for several days. As I needed to use up leftover Cream as well, I decided to make this Panna Cotta based on my ‘Pumpkin Panna Cotta’ recipe. Basically I just replaced Pumpkin with Mango. I added Lemon Juice because the Mango was lacking sourness. If Mango is out of season OR not available where you live, you can use canned Mango.

Makes

4 Servings

Ingredients

2 teaspoons Gelatine *about 8g
2 tablespoons Water
1 large Mango *about 1 cup puree
1 to 2 teaspoons Lemon Juice
1 teaspoon Sugar *optional, see ‘Method 3’
1 cup Milk
1/4 cup Caster Sugar
1/2 cup Cream

Method
  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Peel and stone Mango, cut roughly and place all pulp and juice in a blender. Blend until smooth. (I used a stick blender.) Add Lemon Juice for extra sourness as required.
  3. Save 2-3 tablespoons pureed Mango in a small bowl, add 1 teaspoon Sugar, and mix well. You may wish to add some Liqueur. This will be the sauce.
  4. Place Milk and Sugar in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
  5. Add soaked Gelatine, mix well until gelatine dissolves. Add Cream and smoothly pureed Mango, and mix to combine.
  6. Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set.
  7. Serve with the saved Mango puree. *Note: I added whipped Cream as well.