Mango Relish Panna Cotta Recipes

MANGO PANNA COTTA RECIPE BY TASTY

Steps:

• In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.
• Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.
• Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.
• Add the heavy cream and whisk until the mixture begins to thicken.
• Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.
• Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.
• Turn down the heat to low, and bring to a simmer. Chill for one hour.
• Pour the mango purée over the panna cotta. Top with diced mango and raspberries.
• Enjoy!

MANGO PANNA COTTA RECIPE (+VIDEO)

Steps:

• Make mango puree using a blender or food processor.
• In a small bowl, add mango juice and sprinkle 1 envelop gelatin on top. Wait for a few minutes until gelatin softens and then mix with a spoon.
• Mix the mango puree with the mango gelatin mixture.
• Set wine glasses on an angle in a muffin tin. Pour the mixture into glasses to about 1/2 inch below the rim.
• Chill in fridge for at least 2 hours to set.
• In the meantime, in a small saucepan, add milk and 3 envelopes of gelatin and wait for 5-10 minutes. (don't place it over the heat yet.)
• Whisk the mixture together, and place the saucepan over medium-low heat.
• Add sugar and salt to the saucepan. Mix until the sugar is completly dissolved.
• Remove saucepan from heat and stir in heavy cream and vanilla.
• Let it cool down to room temperature. Add the mixture to glasses on top of the mango layer. Chill for another 2 hours or until set.

MANGO VANILLA PANNA COTTA

Steps:

• Soak gelatin powder in 4 to 5 tablespoons of water.
• Meanwhile, put 1 cup of mango slices in a blender, and blend well till it attains creamy consistency. If the pulp is too thick, and you are finding it difficult to blend, add 1 or 2 tablespoon mango juice, or plain water, and then blend.
• Put the container with gelatin on gas with low flame setting, and mix gelatin, till it is completely dissolve. Do not overheat.
• Divide gelatin solution into two parts. Add half of the gelatin to mango pulp. Mix it well. I blended it for few seconds in the blender.
• Take small glasses or bowls in which you want to serve the dish. Keep them in small bowls or muffin mold in slanted position. I have silicon muffin molds. The glasses were not very stable in that, so I transferred them in steel bowls.
• Pour small quantity of mango pulp in all the glasses. Put these glasses with pulp in refrigerator for half an hour so that the pulp sets.
• Heat milk on low flame. Add sugar and mix well. Switch off the gas and mix remaining gelatin solution and vanilla essence to it. Mix everything properly. The solution will thicken as it starts to cool down.
• Take out the glasses with mango pulp from refrigerator. Remove the glasses from bowl and keep them straight. Pour cream solution over mango pulp so that the pulp is completely covered. Again keep these glasses in refrigerator for 3 to 4 hours, and allow the dish to set.
• Add chopped mint leaves and salt to mango dices. Also add lemon juice, and mix well. Mango salsa is ready
• Take out the glasses from refrigerator, and add little bit of mango salsa on top. Decorate with mint leaves and serve chilled.

MANGO RELISH PANNA COTTA

Steps:

• Take the unripe mango and grate it. Heat oil in a pan and add the dry red chilli and fennel seeds. Once the red chilli and fennel seeds start to change colour add the grated mangoes and saute for sometime. Now add 1 cup sugar to the pan and continue stirring till the sugar dissolves and you get a jam like consistency.You can also add a pinch of paprika to get that kick of sweet sour and a hint of chilli but it is optional.
• In the meantime cut the ripe mangoes into small cubes and store it for later. Mix the gelatin in cold water and let it stand for 10 mins.
• In a pan add the milk and remaining sugar and stir continously to avoid sticking to the pan.Now add the cream and fennel seeds. Mix well and let it simmer for sometime.Take it off the heat and add the fruit essence. Now add gelatin and mix well. let it cool down to room temp.
• In a glass or small bowl first add a layer of the mango chutney or relish that you made earlier. Then add a layer of the milk and cream mixture. Add the pcs of ripe mango cubes to this mixture and let it set in the fridge for 2 to 3 hrs.
• After setting top it again with the mango relish and a dollop of whipped cream. serve chiled.