- You can use fresh mangoes, frozen mangoes or even canned mango pulp to make this recipe.
- You have the option of using coconut milk, evaporated milk, half and half or table cream to suit your taste.
Ingradient:
for mango layer:
- 3 tsp agar-agar / gelatin
- 6 tbsp hot water
- 6 cups mango puree
- 3 cup milk (full cream)
- 3 tsp agar-agar / gelatin
- 1.5 cup sugar (powdered)
- 3 cup cream
- 3 tsp vanilla extract / vanilla essence
- pinch of salt
INSTRUCTIONS
- firstly, in a large mixing bowl take 1 tsp of agar-agar / gelatin and add 2 tbsp hot water.
- mix well and dissolve agar-agar completely.
- further add 2 cups of mango puree.
- mix well making sure the pulp gets mixed up with agar-agar uniformly.
- furthermore, place the serving glass in a bowl so that it gets tilted slightly.
- pour in prepared mango mixture till it reaches the rim.
- now refrigerate it for 2 hours or overnight, till it sets completely.
- after 2 hours, make sure to check the mango has set completely.
- now prepare cream layer by heating up milk.
- add in 1 tsp agar-agar / gelatin and whisk well.
- cook the milk on medium-low heat till it steams (do not boil).
- further add 1 cup cream and whisk well.
- additionally add ½ cup powdered sugar, 1 tsp vanilla extract and pinch of salt.
- whisk and dissolve the sugar completely.
- let the milk cool for 10 minutes before pouring to the glass.
- pour the milk into glass.
- refrigerate it for 2 hours or overnight, till it sets completely.
- finally, garnish with few chopped mangoes and enjoy mango panna cotta or mango pudding.
