Mango Panna Cotta
With creamy coconut milk and fresh mango, the tropical flavors make this mango panna cotta the smoothest, no-bake dessert of the season.
Ingredients
- 1 packet gelatin
- 3 tablespoon cold water
- 1 ½ cups coconut milk full fat
- ½ cup heavy cream
- ¼ cup granulated sugar
- 1 ½ tea vanilla extract
- 2 to 3 large, ripe mangoes
- 2 tablespoon granulated sugar
- ½ lemon, juiced
Instructions
- Sprinkle the gelatin over a bowl of cold water and set aside 5 minutes.
- Pour the coconut milk and cream into a saucepan. Stir in the sugar and set over medium-low heat. Bring the mixture to a slow simmer - it should begin to steam and barely bubble around the edges. Turn off the heat and stir in the vanilla.
- Add the bloomed gelatin to the warm milk mixture and whisk to dissolve.
- Pour the milk mixture into a spouted measuring cup or container. Pour into 4 small dishes or glass jars.
- Carefully move the dishes into the refrigerator to set for at least 4 hours.
- Meanwhile, make the mango coulis. Place a heaping 1 ½ cups diced mango (from about 2 mangoes) into a saucepan along with 2 tablespoons sugar and the juice of ½ a lemon.
- Place over low heat. Stir gently until the juices begin to warm and the fruit becomes very soft, about 5 minutes. Add a tablespoon or two of water if the juices dry up before the mango is soft.
- Blend the mango with an immersion blender or small food processor until smooth.
- Once the tops of the panna cotta has set and solidified, spoon the mango coulis on top. Give the dishes a little wiggle to help the mango settle smooth.
- Cut up the remaining fresh mango and top before serving.