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.
shares Share Tweet Share Pinterest E-mail PrintA 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! More From FHE:F&HE Cambodia/Singapore Foodie Trip ItinerarySeasonal fruit and vegetable chart for South Africa20 lemon recipes you have to make this year!An honour to great matriarchs and the wines named…What are SA’s top pastry chefs making the…