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Ingredients
Scale
- 360 ml mango puree strained, 1 ½ cups (about 2 – 3.5 mangoes)
- 1 – 2 tbsp lime juice or to taste
- 360 ml heavy cream 35 % fat, 1 ½ cups
- 75 g white sugar ¼ cup + 2 tbsp
- Pinch of salt or up to ¼ tsp salt (optional)
- 9 g gelatin powder 225 bloom strength, 3 tsp
- 45 ml water 3 tbsp
- 240 ml mango puree strained, 1 cup (about 2 – 2.5 mangoes)
- 25 g white sugar 2 tbsp, add more to taste
- 1 tbsp lime juice
- 4 g gelatin powder about 1.5 tsp
- 20 ml water 4 tsp, or up to 1 ½ tbsp / 22.5 ml
Instructions
- Determine the amount of mangoes based on size and flesh quality; about 2 to 3.5 mangoes are needed for 1 ½ cups of puree.
- Wash and peel the mangoes. Cut the flesh away from the seed and chop the mango into smaller pieces, placing them in a blender.
- If using frozen mangoes, ensure they are thawed at room temperature before blending.
- Blend the mango until it creates a smooth puree.
- Pass the blended mango through a sieve to remove any large fibrous pieces, using about 1.5 cups for the panna cotta.
Notes
For the best flavor, use fresh mangoes when possible. Honey mangoes work particularly well.
Adjust the sugar and lime juice to taste after blending the mangoes, ensuring it suits your preferences.
Substitute gelatin powder with gelatin leaves if preferred, following specific ratios.
- Prep Time: 45 minutes
- Cook Time: 545 minutes
- Category: Desserts
- Method: Chilled
- Cuisine: International
Nutrition
- Serving Size: 1 panna cotta
- Calories: 280
- Sugar: 22g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg