Coconut Mango Panna Cotta
Panna Cotta Coco-Mangue
15 min · Medium · 240 kcal per serving
Ingredients
For one serving.
- Coconut cream(Crème de coco)200 ml
- Mango(Mangue)1 whole
- Agar agar(Agar agar)2 g
- Maple syrup(Sirop d'érable)2 tbsp
- Vanilla extract(Extrait de vanille)1 tsp
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.
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