mango coconut pannacotta is a very classy dessert to serve during a perfect summer night. It is best served chilled and has a very melt in the mouth texture to it. Coconut gives an aromatic treat for your tongue.mango coconut pannacotta not only adds class to your dessert menu but guarantees great feedback from your guests
deep pan, spoon, glass bowl
- Ripe mango pulp -1cup
- coconut milk -1cup
- fresh cream- 1cup
- gelatin -2tbsp
- hot water -2tbsp
- castor sugar- 1/4cup
- vanilla essence -1/4tsp
- 1 ripe mango, peeled
Take gelatin in a bowl. Add 2tbsp hot water, mix well and let it dissolve completely.
Heat cream in a deep non-stick pan. Add castor sugar and vanilla essence, mix well. Bring to a boil.
Add half the gelatin to mango pulp and remaining to the coconut milk, mix well.
Add half the cooked cream to mango pulp and remaining to coconut milk, mix well.
Spread half layer of mango cream into two short glasses and refrigerate for 1/2 hour or till set.
Spread a layer of coconut cream over the mango cream layer and refrigerate for 2-3 hour or till set.
Cut mango into small dices. Top pannacotta with mango dices.