Mango panna cotta with tropical salsa

June 2, 2013 (Last Updated: January 11, 2019)
Mango panna cotta with tropical salsa recipe

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!

Print Recipe

Mango panna cotta with tropical salsa

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

Ingredients

  • 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

Instructions

1

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.

2

Place the mango in a blender and blitz until smooth.

3

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.

4

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.

5

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

6

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

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June 2, 2013 (Last Updated: January 11, 2019) By
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