• A twist on the original, but even better. This mango panna cotta with tropical salsa is refreshing and delicious. Perfect for after a rich dinner with friends!

    Mango panna cotta with tropical salsa

    Serves: 6
    Cooking Time: 1 hr + 4 – 6 hrs to set


    • Panna Cotta

    • 125ml (½ cup) water
    • 30ml (2 tbsp) gelatine powder
    • 4 ripe mangoes, peeled and cubed
    • 600ml fresh double-thick cream
    • 400ml coconut cream
    • 60g ( cup) castor sugar
    • 5cm ginger, peeled and finely grated
    • Pineapple and mint salsa

    • ½ pineapple, peeled and finely chopped
    • 1 ripe mango, peeled and finely chopped
    • 1 kiwi fruit, peeled and finely chopped
    • 1 guava, peeled and finely chopped
    • 15ml (1 tbsp) fresh lime juice
    • 30ml (2 tbsp) icing sugar
    • 60ml (¼ cup) fresh mint leaves



    For the panna cotta, place the water and gelatine in a bowl and stir to combine. Set aside until the gelatine is absorbed, about 5 minutes.


    Place the mango in a blender and blitz until smooth.


    Place the cream, coconut cream, sugar and ginger in a medium saucepan over medium heat and cook, stirring continuously, until heated through, about 2 – 3 minutes.


    Add the mango purée to the cream mixture and strain through a fine sieve into a bowl. Add the gelatine mixture to the cream mixture and stir to combine. Place 6 x 250ml (1 cup) moulds on a baking tray. Divide the mixture evenly between the moulds. Cover and place in the fridge until set, about 4 – 6 hours.


    For the pineapple salsa, place the pineapple, mango, kiwi, guava, lime juice, icing sugar and mint in a medium bowl and combine.


    Turn the panna cottas out onto serving plates and serve with pineapple and mint salsa.