Coconut Mango Panna Cotta
Panna Cotta Coco-Mangue
15 min · Medium · 240 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Coconut cream(Crème de coco)200 mlIn store only
- Mango(Mangue)1 wholeNot stocked
- Agar agar(Agar agar)2 gNot stocked
- Maple syrup(Sirop d'érable)2 tbspNot stocked
- Vanilla extract(Extrait de vanille)1 tspNot stocked
Preparation
Step by step, from pantry to plate.
Peel the mango, cut the flesh into pieces, then blend it until smooth.
Pour the coconut cream into a small saucepan and add the maple syrup, vanilla extract, and agar agar.
Set the pan over medium heat and whisk constantly until the mixture comes to a gentle boil.
Keep it bubbling for 1 minute while stirring, then remove from the heat.
Let the mixture cool for a few minutes, then whisk in the mango puree.
Pour the mixture into small cups or ramekins and let it cool at room temperature.
Refrigerate until set, at least 2 hours, then serve chilled.
Good to know
Whisk the agar agar well while heating so the panna cotta sets smoothly.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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