Mango panna cotta

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How to make Mango panna cotta

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:55
  • Total Time : 1:15

Ingredients

  • 2 ripe mangoes, cheeks removed, peeled, coarsely chopped
  • 1 x 600ml ctn thickened cream
  • 1 x 400ml can coconut cream
  • 70g (1/3 cup) caster sugar
  • 2 tablespoons hot water
  • 1 tablespoon gelatine powder

Pineapple & mint salsa

  • 200g pineapple, peeled, finely chopped
  • 1 ripe mango, cheeks removed, peeled, finely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons icing sugar mixture
  • 1/4 cup fresh mint leaves

Method

  • Step 1 Place the mango in the jug of a blender and blend until smooth.
  • Step 2 Place the thickened cream, coconut cream and sugar in a medium saucepan over medium heat and cook, stirring, for 2-3 minutes or until heated through.
  • Step 3 Place the hot water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork until gelatine dissolves.
  • Step 4 Add the mango puree to the cream mixture and strain through a fine sieve into a jug. Add the gelatine mixture to the cream mixture and stir to combine. Place six 250ml (1-cup) capacity metal dariole moulds on a baking tray. Pour the mixture evenly among the moulds. Cover and place in the fridge for 4-6 hours or until set.
  • Step 5 Meanwhile, to make the salsa, place the pineapple, mango, lime juice, icing sugar and mint in a medium bowl and combine.
  • Step 6 Turn panna cottas onto serving plates. Spoon over the salsa to serve.

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