Mango Panna Cotta

For some strange reason, eating fresh mangoes leaves me with a hacking cough sometimes, and this problem seems to be plaguing the hubby recently.

With 3 big mangoes in the fridge supplied by the FIL, I had to find a way to clear them and decided to make mango panna cotta, following the boys' stamp of approval on the vanilla ones I made a few weeks ago.

This is one of my favourite desserts to make now because it is really so simple! Just mix cream, milk and sugar over low heat and you get a delicious and wholesome dessert. And for busy moms, it takes less than 15 min to get everything ready, done and pop into the fridge to be set. 

Mango Panna Cotta (8 servings)

Ingredients:

1 cup (250ml) heavy cream

1 cup (250ml) fresh milk

1/4 cup (50g) sugar

2 tsp gelatine powder

3 tbsp (45ml) water

1 mango (cubed and pureed)

Method:

1. Add gelatine and water into a small bowl, and let it bloom for 5 minutes
2. Heat heavy cream, milk and sugar in a saucepan over low heat until the sugar has dissolved fully. Do not let it come to a boil.
3. Add bloomed gelatine and stir till dissolved.
4. Remove saucepan from the heat and stir in pureed mango. 
5. Divide the warm mixture equally into 8 pudding bowls or pudding bottles, and chill them till firm (approx 2-4 hours). If you like your pudding smooth, you can sieve the mixture before pouring them into the pudding bowls. 
6. Serve chilled and with cut mango cubes. (Cut strawberries go well with this too!)

No hacking cough for us with this dessert! Really strange, isn't it? ;p

Some snapshots below for reference:

Pureed mango

Bloomed gelatine powder

Heating milk, cream and sugar at low heat

Served with little mango cubes

Enjoy!