Mango Panna Cotta

Posted On August 5, 2008

This recipe was a hit! I used Kesar mango puree that you get in the Indian grocery store, but you can use any other brand or substitute with fresh mango puree too. You can use regular milk to cut down on the fat. Top with whipped cream and/or pieces of fresh mango.

 

Ingredients

1 cup heavy cream

2 small cans coconut milk (5.6 fl.oz, /165ml each)

1 ½ cans or 45 oz mango pulp

3 Tbsp sugar

¼ Tspn cardamom powder

2 sachets of gelatin

¼ cup hot water

 

Method

1.       Mix together the cream, coconut milk, sugar and cardamom powder. Heat on medium stirring constantly for 4 minutes (do not boil).

2.       Mix gelatin well with the hot water and mix with the cream mixture.

3.       Mix in the mango pulp and cardamom powder.

4.       Set in refrigerator for 6-8hours or overnight.

5.       Top with whipped cream