Mango panna cotta



  • 2 ripe mangoes, cheeks removed, peeled, coarsely chopped
  • 1 x 600ml ctn thickened cream
  • 1 x 400ml can coconut cream
  • 70g (1/3 cup) caster sugar
  • 2 tablespoons hot water
  • 1 tablespoon gelatine powder


  • 200g pineapple, peeled, finely chopped
  • 1 ripe mango, cheeks removed, peeled, finely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons icing sugar mixture
  • 1/4 cup fresh mint leaves


Step 1


Place the mango in the jug of a blender and blend until smooth.

Step 2

Place the thickened cream, coconut cream and sugar in a medium saucepan over medium heat and cook, stirring, for 2-3 minutes or until heated through.

Step 3

Place the hot water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork until gelatine dissolves.

Step 4

Add the mango puree to the cream mixture and strain through a fine sieve into a jug. Add the gelatine mixture to the cream mixture and stir to combine. Place six 250ml (1-cup) capacity metal dariole moulds on a baking tray. Pour the mixture evenly among the moulds. Cover and place in the fridge for 4-6 hours or until set.

Step 5

Meanwhile, to make the salsa, place the pineapple, mango, lime juice, icing sugar and mint in a medium bowl and combine.

Step 6

Turn panna cottas onto serving plates. Spoon over the salsa to serve.

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