Mango Panna Cotta

Servings:
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Recipe Categories: Kid Friendly, Dessert, Contributors

Ingredients

Panna Cotta:
  • 4 cups cold water
  • 6 gelatin sheets (see notes)
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
 
Mango Layer:
  • 3 cups small diced ripe mangos (about 3 large mangos)
  • 2 – 3 tablespoons sugar (or more to taste)
  • ¼ cup water
2 gelatin sheets (see notes)

Instructions

Panna Cotta:
  1. In a medium bowl, add the cold water and the gelatin sheets. Leave them to soak for 10 minutes. If using granulated gelatin, dissolve the gelatin in the cold milk. Let it soak for 5 minutes.
  2. In a medium saucepan over medium heat, mix the heavy cream, milk and sugar, stirring constantly. At first boil, add the drained gelatin sheets and mix until completely dissolved, about 1 - 2 minutes.
  3. Let the mixture cool slightly. Then evenly distribute into a flexible silicone mold of your choice. Refrigerate for 2 - 3 hours or overnight until firm.
 
Mango Layer:
  1. In a medium bowl, add the cold water and the gelatin sheets. Leave them to soak for 10 minutes. If using granulated gelatin, dissolve the gelatin in the ¼ cup of cold water. Let it soak for 5 minutes.
  2. Place 2 1/2 cups diced mango and sugar in a blender and blend until smooth.
  3. In a small saucepan, bring the mango puree to a low boil and cook for 4 - 5 minutes, or until syrupy. NOTE: Reserve ½ cup of mango puree to serve later before adding the gelatin, if desired.
  4. Add drained gelatin sheet (or softened gelatin powder) and mix to dissolve. Let the mixture cool.
  5. Spoon mango mixture over the firm panna cotta. Refrigerate for 2 hours until firm.
 
Mango Puree Sauce:
  1. Mix the remaining mango puree with the remaining fresh mango cubes. Refrigerate until ready to serve.
  2. When ready to serve, unmold the panna cotta and top with more mango sauce. Serve.
 
Notes:
  • You can use gelatin sheets for a smooth, clearer consistency, or granulated gelatin.
  • 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon granulated gelatin = 4 gelatin sheets.
  • If you are using granulated gelatin for this recipe, you will need 2 envelopes or 2 tablespoons for the panna cotta mixture and 1 envelope or 1 tablespoon for the mango layer.
  • Please keep in mind that they require different treatments to work properly: sheets need to be softened in cold water and then drained, while the powdered gelatin can just be sprinkled over the cold liquid you are using in the recipe. Both need to be in contact with the liquid for about 5 minutes to soften.
  • You can also serve these in ramekins, small glass jars or any other dessert serving cups you like. In that case, you don’t need to unmold them.
Recipe courtesy of Oriana Romero, Mommy’s Home Cooking