Mango Panna Cotta Recipe - How to make Mango Panna Cotta

 With Summer stepping in it's the season for Mango mania....and our family simply loves mango.  For most of us summer season gives sweet mango memories of school vacation, those sunny glorious, summer days with endless fun.  When looking for some new mango recipes i was stuck with this mango panna cotta recipe. For anybody new, it's nothing but layered cooked cream and mango coulis. It's again an elegant Italian layered dessert with creamy flavor that beautifully pairs with luscious tropical mango puree.

The success of panna cotta lies in its texture. It shouldn't be too firm nor too smooth but have custard creamy texture. Best to serve for any get together as they can be prepared a day ahead and refrigerated. I prepared this dessert for a surprise dinner at our home.

Mango Panna Cotta Recipe  - Ingredients:

Preparation time: 15 mins | Cooking time: 20 mins | Setting time: 4-6 hrs | Recipe cuisine: Italian | Category: Dessert | Serves: 4 | Source : Sailus food

For Cream Layer:

Heavy cream  - 1 1/2 cup

Milk - 3/4 cup

Sugar - 1/2 cup

Vanilla essence  - 1 tsp

Agar agar/China grass strands  - 2 tbsp

For Mango Layer:

Mango pulp  - 2 cups

Sugar - 4 tbsp

Agar agar strands  - 2 tbsp

Lime juice - 1/2 tbsp (optional)

Cardamon powder - a pinch

or vanilla essence  -  1/2 tsp

Method:

Depending upon which layer you want first, you can proceed with the steps. Prepare and keep ready with serving bowls. 

For Cream layer:

1. Soak agar agar in 3/4th cup hot water for 5-10 mins . 

2. In a pan add whole milk and cream and bring to boil on low flame. Add the sugar and let it simmer until the sugar dissolves completely.  Switch off the gas and set it aside to cool.

 

3. Meanwhile prepare the agar agar. In a pan bring the agar agar mixture along with the water to boil on low flame. Stir continuously until the agar agar dissolves completely and becomes clear mixture.

 

4. When both the cream and agar agar mixture are still  luke warm, mix both  and whisk well along with vanilla essence to get a smooth texture.

 

5. Pour into individual serving glasses till they are filled halfway.

 

6. Cover it tightly with a cling flim or foil and refrigerate for 2-3 hrs until set.

For Mango Layer:

1. Soak the agar agar in 3/4th cup hot water for 5-10 mins and follow the same procedure as above to prepare the agar agar mixture. Make sure it dissolves completely. 

2. While the agar agar is soaking you can prepare the mango puree. Blend the mango pulp to smooth puree without adding any water.

 

3. In a pan bring the mango puree to gentle boil on low flame and add sugar. Mix well until sugar dissolves and switch off. Set aside to cool.

4. When both the mango puree and agar agar are luke warm, mix both and whisk then well. If adding cardamon and lemon juice add it at this stage.

 

5. Take out the set cream layer and pour the mango coulis. Cover it and return back to fridge and refrigerate for 6 hours or overnight to set well.

 

Serve these delicious creamy delight and indulge in those nostalgic memories...

My Notes:

• Instead of agar agar you can also use gelatin. 
• See that the agar agar dissolves completely to a clear mixture, only then the panna cotta well set properly. 
• Sugar should be dissolved completely to get a smooth silky texture. 
• If you want to de-mould, grease the moulds or ramekins before pouring cream.
• To get the 'angle effect' just tilt the jars and pour the cream and place it any loaf pan or tray that can hold the glass and set it. Once set keep it straight.  I din't give a try might be next time.