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
- 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.