Mango panna cotta recipe is a creamy and smooth Italian dessert made with mangoes, cream and milk. This is vegetarian recipe made with agar agar.
Ingredients
-2 (alphonso) mangoes – medium-sized, about 225 to 250 grams and yields about 1.5 cups mango puree
-1.25 cups light cream – 25% to 35% fat or 1.25 cups whipping cream
-1 cup whole milk
-1.5 tablespoons chopped agar agar strands or 1.5 teaspoons agar agar powder
-¼ cup water for soaking the agar agar strands
-½ cup raw sugar or white sugar – add as per taste
-½ teaspoon vanilla extract or vanilla essence
Instructions
Preparation:
-First chop the agar agar strands in small pieces and soak them in warm water for 10 mins.
Rinse, peel and chop the mangoes. Add the chopped mangoes in a blender and make a smooth puree. Keep the mango puree aside.
Making Mango Panna Cotta:
-Mix cream, milk and sugar in a pan or saucepan and keep it on the stove top on a low to medium-low heat. Stir with a wired whisk.
-Keep on stirring at intervals while the cream mixture comes to a gentle simmer. The sugar should also dissolve completely.
-Also at the same time, keep the agar agar and water solution on the stove top. Keep on stirring the agar agar solution and let it cook till the agar agar strands are dissolved completely.
-The cream+milk+sugar mixture should just gently come to a simmer. Turn off the heat.
-Mix the hot agar agar solution into the hot cream+milk+sugar mixture and stir very well with a wired whisk. * Check notes
-Wait for about 5 minutes till the panna cotta mixture becomes less hot. Then add the mango puree and vanilla extract. Mix very well with the wired whisk.
-Pour it in serving bowls. Cover the serving bowls with a lid or aluminium foil/plastic wrap. Let it become warm. Then place the bowls in the refrigerator for 4 to 5 hours or more till it is set and becomes wobbly.
While serving, top with some chopped mango cubes or garnish with mint leaves and serve mango panna cotta cold.
Notes:
* Both the agar agar solution and the cream mixture should be hot when you mix them. If in case one of them cools or becomes warm:
– for agar agar: on cooling the agar agar sets and becomes gelatinous, so add some hot water and reheat them with continuous stirring. You can also use a hot water bath.
– for the cream mixture: gently reheat this mixture on a low flame till its hot.
Do use mangoes that make for a thick pulp. Alphonso mangoes works best in this recipe.
Adjust the sugar as required keeping in mind the sweetness of the mangoes. Remember to make the recipe with sweet tasting. mangoes.
The recipe can be scaled to make a small or a large batch.
