Mango Panna Cotta
A rich and velvety mango panna cotta that pairs a creamy panna cotta with a tart mango puree.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine Italian
Servings 4
Calories 265 kcal
Panna cotta
- 2 ½ tsp gelatin, (1 package)
- 1 ⅓ cups almond milk
- ¼ cup sugar
- ¾ cup heavy cream
Mago puree
- 1 mango, diced
- 1 tablespoon sugar
- 1 tablespoon lime juice
- ¼ cup orange juice
Prepare gelatine as indicated in the package instructions.
In a saucepan, combine almond milk and sugar. Cook over low heat until it begins to simmer.
Add in gelatine and stir well to combine.
Remove from the heat and add in heavy cream.
Stir until the mixture begins to thicken.
Divide the mixture into four serving glasses and refrigerate for an hour and a half.
Prepare mango puree by combining all the ingredients in a saucepan.
Bring to a boil and transfer the mixture into a high-speed blender.
Blend until homogeneous and smooth. Let it cool for 30 minutes.
Pour the puree over panna cotta.
Serve and enjoy.
- Garnish with fresh mango and mint leaves.
Calories: 265kcal | Carbohydrates: 27g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 126mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1249IU | Vitamin C: 28mg | Calcium: 137mg | Iron: 1mg
Keyword mango panna cotta