Mango Panna Cotta is your new favourite springtime dessert! In-season Kensington Pride Mangoes, honey, and a hint of cardamom star in this creamy treat that’s surprisingly simple to make.
This recipe is a collaboration with Essteele: beautiful cookware made in Italy.
2 large Kensington Pride Mangoes
2 cups full fat cream
1 cup full fat milk
1 tbsp honey
1/4 cup sugar
5 cardamom pods, lightly bruised
1 tbsp powdered gelatine
2 tbsp boiling water
Fresh blueberries & mint to garnish
For the Mango Panna Cotta
Combine the cream, milk, honey, sugar, and cardamom pods in a medium saucepan (we found the Essteele Per Vita 3.8L saucepan was the perfect size), and place on the stove over medium-high heat, stirring continuously. Remove from the heat just as it comes to the boil.
In a separate bowl, sprinkle the gelatine over the boiling water and stir until dissolved. Add the gelatine mixture to the pot and stir to combine, then set aside for 30mins to cool slightly.
Towards the end of the 30 mins, rinse the mangoes, then slice through the curvature of the fruit, either side of the pit. Remove the flesh from the skin and blend until completely smooth.
Measure out 1/2 cup of the mango purée and add it to the pot (reserve the rest for later). Stir until well-combined, then strain the mixture into a bowl or jug through a fine-meshed sieve.
Divide the mixture evenly between 6 glasses, then refrigerate covered until completely set (approx 4 hours).
Once set, spoon the remaining mango purée on top of the Mango Panna Cotta, splitting it evenly between the 6 glasses.
Garnish with blueberries and mint leaves to serve.