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This double mango panna cotta brings the tropical essence of summer to your table with its silky texture and vibrant flavor. The luscious mango-infused cream paired with a fresh mango coulis creates a dessert that's both elegant and refreshingly light.
I first served this at a summer garden party where temperatures soared above 90°F. The cool silky dessert disappeared within minutes and guests were scraping their glasses for every last taste of mango goodness.
Key Ingredients
- Fresh or frozen mangoes: Choose ripe alphonso or ataulfo varieties for the sweetest flavor
- Full cream milk: Provides the rich base for a silky smooth texture
- Heavy cream: Creates that luxurious mouthfeel essential for authentic panna cotta
- Caster sugar: Dissolves quickly ensuring a perfectly smooth consistency
- Gelatine powder: The key to that perfect wobble without being rubbery
- Lime juice and zest: Brightens all the flavors and cuts through the richness
- Vanilla paste: Optional but adds wonderful aromatic depth
Step-by-Step Instructions
- Prepare the Mango Coulis:
- Begin by blending 400g of mango with lime juice and caster sugar until perfectly smooth. The coulis should have a pourable consistency but remain thick enough to coat the back of a spoon. This vibrant base creates both the flavoring for the panna cotta and the beautiful topping layer.
- Heat the Cream Mixture:
- Combine milk cream sugar mango coulis and vanilla in a small pot. Warm over medium low heat watching carefully until it just begins to simmer. Avoid boiling as this can affect the final texture and potentially curdle the dairy. The mixture should be hot enough to dissolve the gelatine but not bubbling aggressively.
- Incorporate the Gelatine:
- While the cream mixture warms prepare the gelatine by sprinkling the powder over cold water allowing it to bloom for about 5 minutes. Whisk the dissolved gelatine into the hot cream mixture away from heat ensuring no granules remain. The gelatine must be fully melted for a silky smooth finish.
- Add Finishing Touches:
- Whisk in the fresh lime zest distributing it evenly throughout the mixture. This adds tiny bursts of citrus aroma that will complement the mango beautifully. The zest should be fine enough to disperse without creating texture issues.
- Pour and Set:
- Carefully pour the mixture into individual serving glasses leaving space at the top for the coulis layer. Allow to set in the refrigerator for at least 2 hours until firm but with a gentle wobble. Cover each glass with plastic wrap to prevent skin formation and protect from refrigerator odors.
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My absolute favorite part of this recipe is the dual application of mango. The intense coulis creates two distinct layers of flavor with different concentrations of mango essence. I once made this for my mother in law who claimed to dislike panna cotta and she ended up requesting the recipe before leaving our dinner party.
Storage Tips
These panna cottas maintain their best texture and flavor when consumed within 2 days of preparation. Always keep them covered in the refrigerator to prevent them from absorbing other food aromas. For the freshest presentation add the final coulis layer and any garnishes just before serving rather than in advance.
Ingredient Substitutions
The versatility of this recipe allows for several adaptations. For a dairy free version substitute the milk and cream with coconut milk and coconut cream which pairs wonderfully with mango. Agar agar can replace gelatine for a vegetarian option though you will need to adjust the quantities and boil it properly to activate. If fresh mangoes are unavailable quality canned mango pulp works well though strain it first to remove any fibrous bits.
Serving Suggestions
For an impressive dessert table presentation serve these panna cottas in clear glasses to showcase the beautiful layers. A sprinkle of toasted coconut flakes creates wonderful textural contrast against the creamy dessert. For a more substantial dessert pair with crisp almond tuiles or butter cookies. In summer months I love serving these partially frozen for an almost semifreddo like experience perfect for hot evenings.
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Frequently Asked Questions
- → Can I use frozen mangoes instead of fresh mangoes?
Yes, you can use frozen mangoes as a substitute for fresh mangoes. Make sure to thaw them before blending into the coulis for the best texture and flavor.
- → How far in advance can I prepare this dessert?
You can prepare the mango panna cotta up to two days in advance. Store it in the fridge and only add the toppings just before serving to keep the flavors fresh.
- → How do I ensure the panna cotta sets properly?
Make sure to dissolve the gelatin powder in cold water before adding it to the hot mixture. Whisk well until fully melted and refrigerate the panna cotta for at least two hours until set.
- → What toppings work best with this dessert?
The mango panna cotta pairs beautifully with fresh mango cubes, mint leaves, and desiccated coconut. You can also drizzle additional mango coulis on top for extra flavor.
- → Can I make this dessert dairy-free?
Absolutely! You can replace the full cream milk and heavy cream with dairy-free alternatives like coconut milk and cream for a delicious dairy-free version.
- → Is lime zest necessary in the panna cotta?
While optional, lime zest adds a refreshing tang that enhances the tropical mango flavor. It’s recommended for an added burst of freshness.