Mango Panna Cotta Recipes

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MANGO PANNA COTTA RECIPE BY TASTY



Mango Panna Cotta Recipe by Tasty image

Here's what you need: gelatin, water, milk, sugar, vanilla extract, heavy cream, mango, sugar, lemon juice, orange juice, mango, raspberry

Provided by Yui Takahashi

Categories     Desserts

Yield 4 servings

Number Of Ingredients 12

1 tablespoon gelatin
3 tablespoons water
1 ⅓ cups milk
¼ cup sugar
1 teaspoon vanilla extract
¾ cup heavy cream
1 mango, diced
1 tablespoon sugar
1 tablespoon lemon juice
¼ cup orange juice
mango, diced, to serve
raspberry, to serve

Steps:

  • In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.
  • Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.
  • Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.
  • Add the heavy cream and whisk until the mixture begins to thicken.
  • Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.
  • Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.
  • Turn down the heat to low, and bring to a simmer. Chill for one hour.
  • Pour the mango purée over the panna cotta. Top with diced mango and raspberries.
  • Enjoy!

Nutrition Facts : Calories 287 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, Sugar 27 grams

MANGO PANNA COTTA



Mango Panna Cotta image

The texture of this Mango Panna Cotta is silky soft and smooth. It's slightly sweetened with a perfect hint of tartness from the mango. The vanilla bean panna cotta layer is packed with sweet aroma from the vanilla bean paste and is the perfect combination to elevate this dessert.

Provided by Amy T.

Categories     Dessert

Time 40m

Yield 8 6-ounces cups, 8 serving(s)

Number Of Ingredients 9

1 cup mango nectar or 1 cup mango juice
1 (1/4 ounce) package of unflavored gelatin powder
1 1/2 cups fresh mango puree (from 4 to 5 Ataulfo mangoes)
1 cup milk
1 (1/4 ounce) package of unflavored gelatin powder
1/3 cup sugar
1 pinch kosher salt
1 tablespoon vanilla bean paste
2 cups heavy cream

Steps:

  • To prepare the mango layer. place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes.
  • Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well.
  • Prepare 8 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass.
  • Place in the fridge for at least 2 hours, or until set.
  • To prepare the Vanilla Bean Layer, In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.
  • Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.
  • To assemble:.
  • Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.
  • Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.

Nutrition Facts : Calories 281.4, Fat 23.2, SaturatedFat 14.4, Cholesterol 85.8, Sodium 59.5, Carbohydrate 16, Fiber 0.5, Sugar 12.6, Protein 4

PANNA COTTA AL MANGO



Panna Cotta al Mango image

Provided by Food Network

Categories     dessert

Time 6h30m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups heavy cream
1/2 cup milk
3 unflavored gelatin sheets or leaves
2 tablespoons sugar
1 tablespoon honey
1 fresh mango, peeled and cubed

Steps:

  • Pour the cream and milk into a heavy saucepan. Add the gelatin sheets.
  • Place the pan over medium heat and stir until gelatin dissolves. Do not boil. Add sugar and honey and continue to stir until the sugar has melted.
  • Just before cream and milk come to a boil, remove the pan from the heat. Pour the mixture through a strainer into a bowl to remove foam and to ensure a velvety consistency.
  • Let cooked cream cool down and add 3/4 of the mango. Ladle into wine glasses and chill in the refrigerator for 6 hours.
  • Add the remaining mango on top of the individual glasses as garnish just before serving.

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