Mango Panna Cotta

This Double Mango Panna Cotta Recipe makes the most delicious and light Summer Dessert. Super creamy and packed with flavour, this Panna Cotta with Mango is a great make-ahead dessert for parties, barbecues and summer gatherings! If you are looking for a light and fresh summer dessert, you MUST try this recipe for Mango Panna... The post Mango Panna Cotta appeared first on A Baking Journey.

Mango Panna Cotta

This Double Mango Panna Cotta Recipe makes the most delicious and light Summer Dessert. Super creamy and packed with flavour, this Panna Cotta with Mango is a great make-ahead dessert for parties, barbecues and summer gatherings!

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If you are looking for a light and fresh summer dessert, you MUST try this recipe for Mango Panna Cotta. It is a super easy dessert that can be prepared in advance and kept in the fridge until ready to be served.

The sweet Mango fruit is combined with fresh Lime Zest and a little bit of Vanilla for a truly flavourful dessert. Finish it with some freshly sliced Mango, a sprinkle of Mint and some desiccated Coconut for a beautiful yet easy party dessert!

Ingredients

The ingredients required to make a Panna Cotta are super simple: a liquid – usually cream or milk (or a combination of both like here), a little bit of sugar and some gelatine. For this recipe, we added some Mango Coulis, Lime Zest and Vanilla for flavouring.

To make this recipe, you will need (scroll down to recipe card for all quantities):

  • a batch of
  • Full Cream Milk
  • Heavy / Thickened Cream
  • Caster Sugar
  • Lime Zest
  • Vanilla Paste – optional
  • Gelatine Powderwith a little bit of cold water to dissolve

Can I use Mango Puree instead of a Coulis?

For the Panna Cotta mango sauce, I used some Mango Coulis, which is a combination of Mango, Lime Juice and Sugar. It is an extra preparation but adds much more flavour than a simple Mango Puree (blended mango).

If you are looking for an easier or quicker alternative, you can absolutely use a homemade Mango Puree instead. Simply blend about 500 grams (1 pounds) of Fresh (or thawed frozen) Mangoes until smooth.

Note that if using puree instead of coulis, the second layer will be much more liquid and not as thick as here.

Ingredients Shot

Can I make this recipe Dairy/Free or Vegan?

Absolutely – that’s one of the great thing about Panna Cotta. You can really use any type of Cream and/or Milk – Dairy and Dairy-Free – to prepare it.

To make this recipe Dairy-Free, simply replace the Milk by a Dairy-Free Milk (Soy, Almond, Coconut,…) and the Cream by a Plant-Based Cream like Coconut Cream or Soy Cream.

Flavour-wise, I highly recommend using Coconut Milk and Coconut Cream (if you like coconut of course). Coconut works perfectly with the tropical flavour of Mango!

For a Vegan alternative, you will need to use another type of gelling agent than Gelatine.

Can I make this Panna Cotta Without Gelatine?

Yes, you can very easily replace the Gelatine with a Vegan Alternative: . Agar is a natural, plant-based gelling agent derived from algae. Unfortunately, it does not work exactly the same way as gelatine as it needs to be boiled to activate, which means you cannot always substitute one for the other.

Luckily, Panna Cotta is one of recipe where you can absolutely substitute one for the other since we are boiling the liquids anyway! Be careful when replacing gelatine for agar though, as agar has a much stronger gelling ability than gelatine.

To make this recipe with agar agar like I did with my Vegan Coconut Panna Cotta, you will need to replace the Gelatine Powder with 3/4 teaspoon of Agar Powder (or 1.5 grams).

The process to incorporate the agar agar will be slightly different too. You will need to bring the Milk, Cream, Sugar and Mango Coulis to a boil first, then add the Agar Agar Powder and whisk vigorously for about 2 minutes.

Close up on the mango coulis and toppings

How to make Panna Cotta with Mango

There are two steps to make this recipe: first, prepare the Mango Coulis, then make the Panna Cotta Cream.

The Mango Coulis might add an extra step, but it can actually be prepared up to a week in advance!

Mango Coulis

As explained above, a Mango Coulis is a thick mango sauce made from cooking mango, lime juice and sugar. The compote is then blended until smooth. It makes a great thick mango sauce that can be kept for about a week in the fridge.

You can read all about ! For this recipe, you will need a full batch of this coulis.

Panna Cotta Cream

Once the Coulis is ready, you can start preparing the Panna Cotta:

  • Place the Milk, Cream, Sugar, Mango Coulis and Vanilla Paste (optional) in a small Pot.
  • Whisk well to combine, then place on the stove on low to medium heat.
  • Heat up until you reach a simmer. Make sure to stay close as milk tends to start boiling (and boiling over…) very quickly! Remove from the heat.
Process shot: cooking the milk, cream and mango
  • While the liquids are heating up, place the Gelatine Powder in a small bowl and add a little bit of very cold water to dissolve. I added about 1 to 2 tablespoons of water for 2 teaspoons of gelatine powder.
  • Remove the pot from the stove and add the dissolved Gelatine to the hot liquid. Mix very well with a whisk to fully melt and combine the gelatine.
  • Add the Lime Zest and whisk to combine
  • Directly pour the Panna Cotta Cream into individual serving Cups.
  • Place in the fridge to cool down and set. It will take at least 2 hours for the cream to fully set. Make sure to cover each cups so that the desserts don’t absorb any odours from the fridge.

Before serving:

  • when ready to serve, add the rest of the Mango Coulis over the set Panna Cotta Cream and finish with some fresh Mango cubes, some fresh Mint and a little bit of desiccated Coconut.
Process Shot: adding the gelatine and lime zest

Tips to make this recipe

  • If preferred, you can use all Milk or all Cream instead of a mix of Milk + Cream (substitute 1 for 1). With all Milk, you will get a very light panna cotta. Using all cream will get you a richer dessert.
  • Add Vanilla Paste (or vanilla extract) to the panna cotta to boost its flavour. Vanilla actually acts as a flavour intensifier!
  • Make sure to heat up the liquids on a low to medium heat to avoid burning the milk/cream or having it boiling over. And stay close – once it starts getting hot, it will starts to boil very quickly!
  • Don’t forget to dissolve the Gelatine in cold Water before adding it to the cream. This is to insure it melts evenly into the cream.
  • Add the gelatine away from the heat – gelatine does not need to be boiled or be mixed at a high temperature to be activated.
  • To insure the gelatine is very evenly melted into the cream, you can use an Immersion Blender to mix it in.
  • Add the Lime Zest at the end – and away from the heat – so that it does not turn brown and keeps its bright green colour.
  • To easily pour the liquid panna cotta into individual cups, transfer it into a measuring jug first. You can also set the Panna Cotta in individual Silicone Molds if you do not want to serve them into cups.
  • Make sure the Mango Panna Cottas have fully set before topping them with the rest of the Coulis, so that you get clean layers.
Panna Cotta in a cup topped with coulis and fresh mango

Storing this dessert

The Mango Coulis can be stored in the fridge in a jar or air-tight container for up to a week before using it to make this dessert. It can also be frozen for a couple of months!

The Panna Cotta itself should be stored in the fridge, covered with wrap, and be served within two days.

I highly recommend adding the layer of mango coulis and your choice of topping just before serving for maximal freshness.

Can I make it in advance?

Yes, it makes a great make-ahead dessert! As explained above, the Mango Coulis can be made well ahead to help you prep, and the Mango Panna Cotta can be stored in the fridge for up to two days.

For more freshness and the best taste though, I recommend making it up to 24 hours in advance. Don’t forget to leave the toppings until last minute!

Can I freeze it?

The Mango Coulis can easily be frozen, but the panna cotta will not freeze well.

Two cups of panna cotta on a white plate over a grey napkin

More Summer Desserts

  • Creamy Mango Ice Cream from Know Your Produce
  • Banana Chia Seed Puddings
  • Fresh Apricot Crumble
  • Double Raspberry Mousse Cups
  • Easy Cherry Clafoutis
  • No Bake Vegan Mango Cheesecake
  • Easy Peach Galette
Close up on a panna cotta in a small glass cup placed over a white plate
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Mango Panna Cotta

This Double Mango Panna Cotta Recipe makes the most delicious and light Summer Dessert. Super creamy and packed with flavour, this Panna Cotta with Mango is a great make-ahead dessert for parties, barbecues or gatherings!
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 minutes
Setting Time 2 hours
Total Time 2 hours 25 minutes
Servings 4 people
Author A Baking Journey

Ingredients

Mango Coulis (see note 1)

  • 400 gr (0.9 lbs) Mango fresh or frozen
  • 1 small Lime – juice only
  • 30 gr (2 1/2 tablespoon) Caster Sugar

Mango Panna Cotta

  • 250 ml (1 cup) Full Cream Milk or Dairy-Free Milk if required
  • 250 ml (1 cup) Heavy / Thickened Cream or Dairy-Free Cream if required
  • 40 gr (3 tablespoons) Caster Sugar
  • 180 ml (3/4 cup) Mango Coulis (keep the rest of the coulis for the toppings)
  • 1/2 teaspoon Vanilla Paste optional
  • 7 gr (2 teaspoons) Gelatine Powder with a little bit of cold water
  • 1 Lime, Zest Only

Toppings

  • the rest of the Mango Coulis
  • Suggestion: Fresh Mango Cubes, fresh Mint and Desiccated Coconut to taste

Instructions

Mango Coulis

  • Prepare the Mango Coulis following to these (same quantities). It can be prepared up to a week in advance and kept in the fridge or frozen. See note 1 if substituting for mango puree.

Mango Panna Cotta

  • Place the Milk, Cream, Sugar, Mango Coulis and Vanilla Paste (optional) in a small pot and mix well. Place on the stove on a low to medium heat until it starts to simmer (see note 2) Remove from the stove.
  • While the liquids are heating up, place the Gelatine Powder in a small Bowl and stir in a little bit of cold water to dissolve (see note 3).
  • Away from the heat, add the dissolved Gelatine to the hot Liquid and whisk well to combine until fully melted.
  • Add the Lime Zest and whisk to combine.
  • Directly pour into individual serving cups and place in the fridge to set for at least 2 hours or until set (see note 4).

Toppings

  • Just before serving, pour the rest of the Mango Coulis over each set mango panna cotta.
  • Optional: finish the dessert with som fresh Mango Cubes, some fresh Mint and Desiccated Coconut – to taste

Notes

  1. The Mango Coulis can be substituted with about 500 grams / 1 pounds of Blended Mango. But the Mango layer will not be as thick or flavourful as with the Mango Coulis.
  2. Make sure to stay close as milk/cream tend to start boiling (and burning) very quickly when left unattended.
  3. I added about 2 tablespoons of cold water to the 2 teaspoons of gelatine.
  4. Make sure to cover the cups to insure the panna cottas don’t absorb odours from the fridge. It can be kept in the fridge overnight as well, or up to 2 days before adding the toppings and serving.

The post Mango Panna Cotta appeared first on A Baking Journey.

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Cream Cheese Wontons

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone’s favorite restaurant style Cream Cheese Wonton. Serve these fantastic starters before any meal. Make it a complete Chinese night with some of these favorites. Baked Sweet and Sour Chicken, Skinny Slow Cooker Kung Pao Chicken, or Firecracker…

Cream Cheese Wontons

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone’s favorite restaurant style Cream Cheese Wonton.

Serve these fantastic starters before any meal. Make it a complete Chinese night with some of these favorites. Baked Sweet and Sour Chicken, Skinny Slow Cooker Kung Pao Chicken, or Firecracker chicken.

Cream cheese wontons in a creamy bowl with a side of sauce.

Cream Cheese Wontons

The hardest part of these is yummy mouth popping appetizers is  going to be shaping them. Super simple, few ingredients, yet amazingly delicious. A new favorite for the whole family to love. You’ll get asked to make these over and over. And because you make them at home, you can eat as many as you want,for half the price. Making it a perfect addition for any party.

These hot crispy outsides, and warm oozy tasty insides, are a perfect marriage of American and Chinese cuisine. Cream Cheese Wontons, which are also sometimes called Ragoons, are a staple in most American Chinese establishments and now they can be in your own home as well.

Wonton Ingredients:

  • Cream Cheese: You can use low fat cream cheese, soften in the microwave on high for about 20 sec.
  • Green Onion: Finely chop the onions to avoid large chunks
  • Garlic Powder: Adds a nice subtle savoriness
  • Salt: Helps to cut the sweetness of the cream cheese
  • Wonton Wrappers: Look for these in your grocery store often near the produce in the refrigerator section or an Asian specialty store.
  • Oil: Peanut oil is the best oil for frying.

How to Make Cream Cheese Wontons:

  1. Beat: In a small bowl bet the cream cheese, finely chopped onion, garlic powder and salt till nice and creamy.
  2. Fill: With a wonton wrapper on a non slick surface wet the edges all the way around. Add a teaspoon of the filling.
  3. Fold: Pinch tightly  each corner bring them together to create a star.
  4. Fry: Add enough oil so it’s about 1/2 an inch deep to a medium sized pan. Heat on medium high, add the wontons and cook on each side for 2-3 min or until golden brown.

The process of making cream cheese wontons

Tips and Variations:

  • Wonton Wrappers: Wrappers can dry out quickly so cover the ones you are not using with a damp paper towel, or plastic to keep them moist while you work. Work in small batches if that helps.
  • Folding: There is no wrong way to fold a wonton. Search ideas on the internet or create your own fold. The key is to make sure they are sealed so the creamy goodness doesn’t leak during frying.
  • Sealing: If you struggle to keep them sealed try using a well beaten egg mixed with a Tablespoon of water.
  • Just Damp: Over wetting the wrappers will cause them to be soggy and not seal at all. A little bit goes a long way.
  • Placing: Put made wontons on parchment paper while finishing the others to prevent them from sticking to other surfaces.
  • Fillings: You can get creative with the insides. Try adding sriracha or hot sauce to spice it up a bit. Leave out the onions and garlic and in drained crushed pineapple and or coconut for a sweeter side. Add bacon and chives or strawberries and powdered sugar. The possibilities are as endless as your imagination.
  • Sauce: These can be served with your favorite sweet and sour sauce, Thai sweet chili sauce, or any of your other favorite sauces.
  • Bake: These can be baked instead of fried, it won’t be exactly the same but still very tasty. Bake at 325 for 8-10 minutes until golden brown.

Storing Cream Cheese Wontons:

  • Refrigerator: Cooked wontons can be refrigerated in single layers separated by paper towel in a sealed container for up to 2 days. Reheat on a baking tray in the oven at 325 for 5-8 minutes.
  • Freeze: Uncooked Wontons can be made ahead of time and frozen till needed.
    • Make Cream Cheese Wontons according to directions.
    • Place in single layer on a baking tray lined with parchment paper and freeze for 1 hour.
    • Place frozen wontons in a gallon freezer bag.
    • Fry straight from the freezer just add a few more minutes to frying time.
  • Freeze: Cooked Wontons: Freeze the same way you would uncooked wontons and warm up the same as well. Perfect for a quick appetizer on the fly.

A wonton being dipped in sauce with other cream cheese wontons on the side.

More Amazing Asian Appetizers:

  • Asian Turkey Lettuce Wraps
  • Amazing Chicken Potstickers
  • Egg Rolls- Super Crispy
  • Easy Teriyaki Meatballs
  • Copycat Bang Bang Shrimp
Print

Cream Cheese Wontons

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone's favorite restaurant style Cream Cheese Wonton.
Course Appetizer, Side Dish
Cuisine Asian American, Chinese
Keyword cream cheese wontons, wontons
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 196kcal
Author Alyssa Rivers

Ingredients

  • 8 ounce cream cheese softened
  • 2 Tablespoons green onion finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • wonton wrappers
  • oil for frying

Instructions

  • In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
  • Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
  • In a medium sized saucepan add 1/2 inch of oil along the sides. Heat to medium high heat. Add the wontons to the hot oil and fry until golden brown and crispy 2-3 minutes. Remove with a slotted spoon and set on a paper towel lined plate. Serve with sweet and sour sauce if desired.

Nutrition

Calories: 196kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 328mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

 

Source : The Recipe Critic More   

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