Mango Coconut PannaCotta – A simple, elegant, uncomplicated dessert with a velvety creamy texture that just melts in the mouth!
It was a call from Foodhall India a couple of weeks ago, inviting me to hold a workshop in their beautiful store. And the theme was Mango Mania! Mango Coconut PannaCotta is what I zeroed in on. It’s a no-fuss, simple recipe. There is no baking, rolling, kneading, nothing really! And the result is a superb looking, insanely creamy, delicious and refreshing summer dessert.
PannaCotta is an Italian dessert, that really just means” cooked cream”. Think of creamy jelly, flavored with the King of all fruits – mangoes! Its usually served in little plates, unmoulded from its cup. I prefer to serve in pretty glass dishes, garnished with fruits and edible flowers.
I wanted to make a vegan version of pannacotta, hence used coconut milk and agar – agar, also known as China Grass. Derived from red algae, agar is a common alternative to gelatin for vegetarians and vegans. It doesn’t melt in warm temperature unlike gelatin and doesn’t require refrigeration for setting. Though, for this recipe, I highly recommend refrigeration!
Now to everyone’s favorite- Mangoes! They are one of the most delightful and healthful elements of the Ayurvedic diet. This fruit is rich in vitamins such as vitamin A, vitamin B6, vitamin C, and vitamin E. It thus has antioxidant properties, is good for vision; also helps the body in developing good resistance power and is good for the heart. It is rich in pre-biotic dietary fiber that aids in digestion. All the reasons to dig into this sweet juicy fruit!
I used Pairi mangoes for this recipe. They are very sweet, with a tinge of sour and have a wonderful aroma and flavor. It’s best to use them quickly as they don’t keep very well.
I hope this sublime Mango Coconut PannaCotta makes it to your dessert table this summer! It’s a great make-ahead dessert that’s sure to please everyone!