Summers are the season for the king of fruits and when I got a box of organic mangoes from my parents garden I was thrilled to try out new recipes. This recipe is a very delicious one, care has to be given on how to set the panacotta neatly in layers.
Mangoes are native to India and south east Asia. They are called the king of fruits and is a seasonal fruit, they have a unique flavour, colour and taste. During hot summer this delicious seasonal fruit gives relief from sweltering heat and has lot of health benefits too. Mangoes are a low calorie fruit that is very high in fiber. It is a great source of Vitamins A and C. It also contains folate, iron, little calcium, vitamin E and B6. It improves eye sight, digestive health, immunity and lowers risk of certain cancers.
INGREDIENTS
- Mango 2
- Agar agar 1 tbsp
- Coconut milk 1/2 cup
- Milkmaid 2tbsp
- Vanilla essence 1/4 tsp
SERVES – 2 PEOPLE
METHOD
The mango I am preparing the dish with is called sindoori mango.
Peel, de seed one mango.
Puree the flesh of one mango in a blender.
Soak agar agar ( I have used strands which I cut in small pieces) in water for ten minutes.
Divide agar agar into two equal parts . Heat 1/2 of agar agar in 4 tbsp water .
Stir till it dissolves completely. This I am doing on low heat, if it is getting dry can add more water.
Once it completely dissolves add coconut milk, vanilla essence and bring to a boil ,make sure the heat is low. Turn off heat as soon as it comes to a boil. Let it become warm, but in between have to go on stirring or it will set.
Take two glasses.
Pour equally the coconut panacotta and keep in refrigerator to set for ten minutes.
Heat tha rest of agaragar in 4 tbsp water on low heat, let it dissolve completely.
Add the mango puree and a tbsp of milk maid or according to your taste. Bring to a boil, turn off heat. Keep stirring till it becomes warm. If it’s not stirred the mango will set.
Take out the coconut panacotta from the refrigerator, check whether its completely set. Pour the mango mixture on top of the coconut milk gently. Gently shake to make it even. Keep it in refrigerator to set completely.
Remove skin and seed of the second mango and cut in thin long pieces.
Arrange it like a flower over the panacotta when it is completely set.
Serve the mango panacotta chilled.
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