Desserts/ Recipes

Mango and Vanilla Panna Cotta

While I was grabbing a few essentials from Coles a few days ago, I spotted the first mangoes of the season. Whilst this is possibly the worst thing for a “mango hater” like myself, it made my sons eyes light up like they do every time the word mango comes up. So to make the best of the start of mango season and the warmer weather, this Panna Cotta makes a beautiful addition to any weeknight dinner. It will keep in the fridge for a few days so it can easily be made ahead of time.

 

Mango Vanilla Panna cotta

Mango and Vanilla Panna Cotta
Print Recipe
Smooth and creamy Vanilla Panna Cotta with a Mango Jelly makes a beautiful addition to an easy weeknight meal.
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
20 minutes 6 hours (setting time)
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
20 minutes 6 hours (setting time)
Mango and Vanilla Panna Cotta
Print Recipe
Smooth and creamy Vanilla Panna Cotta with a Mango Jelly makes a beautiful addition to an easy weeknight meal.
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
20 minutes 6 hours (setting time)
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
20 minutes 6 hours (setting time)
Ingredients
Mango Jelly
Vanilla Pannacotta
Servings: people
Instructions
Mango Jelly
  1. In a separate small cup/bowl, add water and sprinkle gelatin on top and let it sit for 5 minutes
  2. Using multiblade. Add mango pieces and gradually increase speed to 10 for 2 minutes or until smooth.
  3. Add water, lemon juice and sugar to mango puree and cook 90°C, 2:30 minutes.
  4. Mix in the gelatine mixture and mix speed 4 for 30 seconds.
  5. Set the timer for 10 minutes and let the mixture cool with the lid open. Pour into cups and let set in fridge for minimum 2 hours.
Vanilla Pannacotta
  1. In a separate cup/bowl add the milk and sprinkle the gelatine and let it set while you prepare the other ingrediants
  2. Using multblade. Using a sharp knife score a line down your vanilla bean and scrape out the seeds.
  3. Add sugar and vanilla bean seeds and pulse for 30 seconds.
  4. Add cream and cook 90°C, 10 minutes at speed 2.
  5. Add milk and gelatine and cook 70°C, 3 minutes at speed 4.
  6. Set timer for 10 minutes and let cool with the lid open. Pour on top of mango jelly and let set for a minimum of 3 hours.
Recipe Notes

We've used both frozen and fresh mango for this recipe.

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4 Comments

  • Reply
    Jess @ Sweetest Menu
    October 2, 2015 at 8:47 pm

    Oh YUM! I love panna cotta and mangoes too! These look just lovely.

  • Reply
    jayne
    October 2, 2015 at 10:07 pm

    These look so fresh and delicious!

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