Mango and Coconut Pannacotta

Ingredients

• 1 cup ripe mango pulp
• 1 cup coconut milk
• 1 cup fresh cream
• 1 1/2 Tbsp vegetarian gelatin
• 1/3 cup + 2 Tbsp castor sugar
• Few drops- vanilla essence
• 1 ripe mango, peeled
• Fresh mint leaves for garnishing 

Method

Take gelatin in a bowl.

Add 1 tbsp 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 a layer of mango cream into a short glass and refrigerate for 1/2 hour or till set.

Spread a layer of coconut cream over the mango cream layer and refrigerate for 1/2 hour or till set.

Repeat both layers once more after each layer sets properly. 

Cut mango into small dices.

Top pannacotta with mango dices.

Garnish with mint leaves and serve chilled. 

Key Ingredients: mango, coconut milk, gelatin, castor sugar, vanilla essence, mint leaves, cream

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