My love for mangoes, as well as my sweet tooth often results in my sharing recipes of desserts regularly. Also, festival season will start in India very soon. This is another excuse to eat sweets. Raksha Bandhan, a festival of bonding between brother and sister is round the corner. I will delve deeper into the spirit behind this festival in my next post. To celebrate this occasion I am sharing  the recipe of this awesome Italian dessert – Mango Vanilla Panna Cotta.
Panna Cotta is traditional Italian dessert that is creamy, and has consistency of jelly. It is wobbly, but firm. It can be made with cream only, or a combination of cream and any other flavoring such as strawberry or mango. These fruits add a new dimension to Panna Cotta.
Here I have used fresh light cream. Amul cream is also very good, as it is light and easily available in india. I have used dussehri mango in this dish, which is easily available in India, is not very costly, does not have fibrous pulp, and the pulp has orange yellow color, which contrasts well with the color of cream. You can use any ripe mango of your choice. Try to choose the mango with less fibers. If there are too many fibers, pass the blended pulp through sieve to remove fibers. Also, the mango that I have used was naturally very sweet. That’s why I have not added sugar to mango pulp. If the mango is not very sweet, add sugar according to your taste. In this recipe I have used gelatin. If you want to make vegetarian Panna Cotta, you can use vegetarian gelatin or agar agar (also called China grass in India). In India gelatin, and many more such products are not available every where.I have provided links from where you can order these products online.
Delicious mango vanilla panna cotta
I have topped the mango vanilla Panna Cotta with mango salsa. I simply diced a ripe mango into small cubes. I added a pinch of salt and some lemon juice to it. To add some more flavor, I added finely chopped mint leaves to it. Mint is my favorite herb in summers. I try to incorporate it in as many dishes as possible. It is good for digestion, and also gives a new twist to any dish.
You may also like my other dessert recipes. Fruit trifle pudding is a quick and easy pudding recipe that can be made with ingredients that are available at home. Bhapa doi is a steamed yogurt pudding, that is very easy to make.
Here is a short video of how I made mango vanilla panna cotta. Detailed recipe is given after that.
Recipe of Mango Vanilla Panna Cotta
To save or take a printout of this recipe, click on the printer symbol in the box below.
| Servings | Prep Time |
| 6 peoples | 20 minutes |
| Cook Time | Passive Time |
| 5 minutes | 4 hours |
|
|
|
|
Panna Cotta should be creamy in texture, and wobly, but should be firm. I have used fresh dussehri mangoes. You can use any mango of your choice preferably with less fibers. If fresh mango is not available, use mango pulp available in the market.
|
- 1+1 cups mango pulp Diced into cubes (1 cup for panna cotta, and rest for salsa)
- 1/2 Cup milk
- 1 Cup fresh cream (I used Amul cream)
- 2 tablespoons gelatin powder
- 1/3 cup +2 tablespoon (for mango pulp if required) castor sugar (powdered sugar)
- Few drops vanilla essence
- 1 Sprig fresh mint leaves Finely chopped
- 1 teaspoon lemon juice
- 1 pinch salt
- Soak gelatin powder in 4 to 5 tablespoons of water.
- Meanwhile, put 1 cup of mango slices in a blender, and blend well till it attains creamy consistency. If the pulp is too thick, and you are finding it difficult to blend, add 1 or 2 tablespoon mango juice, or plain water, and then blend.
- Put the container with gelatin on gas with low flame setting, and mix gelatin, till it is completely dissolve. Do not overheat.
- Divide gelatin solution into two parts. Add half of the gelatin to mango pulp. Mix it well. I blended it for few seconds in the blender.
- Take small glasses or bowls in which you want to serve the dish. Keep them in small bowls or muffin mold in slanted position. I have silicon muffin molds. The glasses were not very stable in that, so I transferred them in steel bowls.
- Pour small quantity of mango pulp in all the glasses. Put these glasses with pulp in refrigerator for half an hour so that the pulp sets.
- Heat milk on low flame. Add sugar and mix well. Switch off the gas and mix remaining gelatin solution and vanilla essence to it. Mix everything properly. The solution will thicken as it starts to cool down.
- Take out the glasses with mango pulp from refrigerator. Remove the glasses from bowl and keep them straight. Pour cream solution over mango pulp so that the pulp is completely covered. Again keep these glasses in refrigerator for 3 to 4 hours, and allow the dish to set.
- Add chopped mint leaves and salt to mango dices. Also add lemon juice, and mix well. Mango salsa is ready
- Take out the glasses from refrigerator, and add little bit of mango salsa on top. Decorate with mint leaves and serve chilled.
Tips
- If you prepare mango salsa in advance, don't add salt to it. Add salt just before serving.
- If the dish is too tight, keep it at room temperature for ten minutes (or as required). It will soften.
4 Comments