No Bake Mango Pannacotta Recipe:
It’s just about Mangoes, pure love for mangoes translated into a chilled dessert.
For those who love mangoes know that there is love purer than this one. No I am not inspired by the television ad but speak from experience, ask my mom who was declared a diabetic recently. All she has done through Summer’s is crib about the restrictions on mangoes, her first love, nah first is me, so second no but there’s ma bro too, so third but my hubby’s got a place too, so fourth finally but what about dad, Nah he’s got to be 5th after all these years I am sure Mangoes precedes.
I want her to be reading this also because I made this pannacotta for her when I was at her place early this month, and was flustered because I had left my camera at home and was in no mood to click pics with the handfone. But she insisted saying, ‘just click and don’t post it if they don’t come out fine for I would definitely want you to share as I think it is such a wonderful dessert, hassle free and delicious.’ Well that coming from Ma, my fav cook is something and after much speculation and dropping the idea a couple of times in last one week, I finally decided to blog about it. So please ignore the pics and I assure you the recipe wouldn’t disappoint you.
Ingredients (Serves 4-5):
- 1 & 1/2 cups of Mango pulp, about 2 large mangoes, Alfanso or Dashari or any fragrant sweet variety works fine.
- 1 cup milk
- 200 ml fresh cream
- A ½ inch cinnamon stick
- ¼ cup castor sugar, adjust depending on the sweetness of mangoes
- 2 tsp gelatine
- 2 drops Vanilla extract
- Diced mangoes to serve
- Heat milk, cream and cinnamon in a pan, remove from the heat just before it comes to a boil. Mix sugar, discard the cinnamon stick and keep aside to cool.
- Take the gelatin in a bowl and pour ¼ cup warm water over it, stir and leave on for 5 minutes to dissolve. Once the cream mixture is cooled and just slightly warm pour it over the gelatin mixture and give a stir.
- Now, blend the mango pulp in an electric blender to a smooth paste. Then gently mix the mango pulp into the cream mixture until it smoothly blends together, add vanilla extract and divide this mixture between the serving glasses or bowls.
- Cover the glasses with a plastic wrap and keep in the refrigerator to set for atleast 4 hours to overnight.
- Top up with fresh diced mangoes and a generous drizzle of honey and a sprig of mint.
Dos and Don’ts:
- Do not disturb the pannacotta for the first few hours while it is setting in the fridge.
- Add some extra nuts as topping if you like, also a dollop if cream if you like.