Coconut Mango Panna Cotta and Defrosting Update

A picture of some lovely ripe mangoes (88 cents each) in the most recent Food Basics flyer led me to consider making either mango creme caramel or a mango panna cotta. I decided on the latter since it didn’t involve turning on the oven. In the current heat wave, even with the A/C on, that’s an important consideration.

I was able to get a couple of cups of a smooth and tasty mango puree from two mangoes. And, using a can of coconut milk in place of whipping cream let me get some extra flavour into the creamy dessert while reducing the calorie count.

Based on the proportions of gelatin and mango puree I found in a recipe on line, I came up with a recipe. And then I had to adjust THAT since my panna cotta didn’t set enough to turn out cleanly. The recipe below is a bit awkward but uses amounts of coconut milk and mango puree that minimize wastage or leftovers. Once I get through all this test batch of panna cotta, I’ll play with reducing the recipe to something that’s more practical for a single person.

Coconut Mango Panna Cotta – serves 6 or 7 1/4 cup portions

1 can (400 ml / 1 2/3 cup) coconut milk
1/3 cup sugar
1 tsp vanilla extract
pinch of salt
1 cup mango puree*
4 1/2 tsp gelatin (1 1/2 pkts Knox gelatin)**
2 tbsp room temperature water (or orange juice)

Mise en Place … after finishing this bowl of soup, I’m going to make my mango puree

* Two good sized ripe mangoes, diced and pureed in a stand blender, with as much juice as gathered while cutting and peeling the mangoes, should give you about 2 cups of mango puree. Taste the puree and, if needed, add a tablespoon or two of additional sugar before using.

** If using some other thickening agent, ie agar agar or sheets of gelatin, use enough to set 3 cups of liquid.

Scald the coconut milk. Pour into a large bowl and stir in the sugar until dissolved. Let cool until just warm to the touch. Stir in the vanilla extract and salt.

In a small bowl, empty the gelatin and stir in the orange juice and 2 tbsp of warm coconut milk. Stir/whisk until the gelatin is evenly moistened and then pour into the warm coconut milk. Whisk through. Add the mango puree and again, whisk until everything is evenly mixed together. (If desired, pass the mixture through a fine sieve to make sure there aren’t any mango fibres or undissolved bits of gelatin.)

Divide among as many small ramekins as desired. Portion size may vary from 1/4 to 1/3 or even 1/2 cup. Tap the bottom of the container, very gently, on a flat surface to release any bubbles in the panna cotta. If using fragile glasses, you may not wish to risk breakage so skip this step.

Refrigerate for a minimum of two hours, but preferably overnight, before serving.

NOTE: If you wish to turn out the panna cotta, lightly oil the ramekin with a neutral tasting oil. Otherwise, just pour into a pretty cup, let it set, and serve directly out of the cup.

Freezer Defrost Status: Before and After … as of July 1st, this is my upstairs freezer.

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6 thoughts on “Coconut Mango Panna Cotta and Defrosting Update

    1. I’m really pleased. I transferred all kinds of odds and ends from the refrigerator freezer into tubs in the now defrosted freezer and will gradually bring some of the items from the downstairs freezer upstairs to use up.

      I should take a picture of the fridge freezer too. And the pantry which is looking less crowded.

  1. I just love panna cotta, I’ve not made mango panna cotta before but it sounds and looks wonderful. I really hate recipes that use only half of the container of an ingredient!

    1. Of course, you can always freeze the leftovers or use them in other things ie coconut milk in Thai soup or curry but I didn’t WANT any leftovers right now. 🙂

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