Tropical Mango and Coconut Panna Cotta

This tropical mango and coconut panna cotta offers a velvety texture and a harmonious blend of vibrant mango and creamy coconut. The addition of lime zest infuses a hint of citrus that brightens the rich flavors, making this dessert not only refreshing but visually stunning. It’s an ideal treat for those who appreciate the natural sweetness and flavor profile of tropical fruits, combined in a delicate and sophisticated way.

Why you'll love this

This panna cotta is a perfect fusion of tropical flavors, offering a light yet creamy texture that is both satisfying and refreshing. The mango brings a natural sweetness and bold tropical flavor, while the coconut cream adds a velvety richness that perfectly complements the fruitiness. The touch of lime zest brings a tangy brightness that cuts through the creaminess, making each spoonful perfectly balanced. This dessert is not only delicious but also visually appealing, with a vibrant color and creamy texture that make it a joy to serve.

Perfect opportunity

This mango and coconut panna cotta is perfect for warm weather gatherings, outdoor summer parties, or as an elegant dessert at a fancy dinner party. It’s also a fantastic choice for a festive brunch or as a light dessert after a large meal. Its ease of preparation and the ability to make it in advance make it an ideal dish for hosts who want to enjoy their own party without the last-minute stress of cooking.

Decorating Tips

For a stunning presentation, top each panna cotta with a few slices of fresh mango, a sprinkle of toasted coconut flakes, and a squeeze of lime. For an extra touch of elegance, arrange a few edible flowers or mint leaves around the dessert. If you’re serving this at a themed party, consider tropical decorations like small umbrellas or colorful glasses to enhance the tropical vibe.

Ingredients:

• 200 g (¾ cup + 2 tablespoons) mango pulp
• 200 ml (¾ cup + 2 tablespoons) almond milk or soy milk
• 50 g (¼ cup) granulated sugar
• ½ teaspoon agar-agar powder
• 240 g (1 cup) canned coconut cream or whole coconut milk, refrigerated
• ¼ teaspoon sea salt
• 1 teaspoon lime zest (optional)

Instructions:

1. Mix the ingredients: In a saucepan, whisk together the mango pulp, almond milk, sugar and agar-agar powder.
2. Cook: Bring the mixture to a boil over medium heat and cook for 5 minutes, whisking regularly. The mixture should thicken slightly and coat the back of a rubber spatula or spoon.
3. Add flavors and cream: Reduce heat to low and stir in coconut cream, sea salt, and lime zest. Continue cooking for another minute, making sure coconut cream is incorporated but not boiling.
4. Sift: Strain the mixture through a fine mesh sieve into a bowl or large pitcher to ensure a smooth texture.
5. Mold: Pour the strained mixture into flexible molds and let cool for about 10 minutes. Cover with a lid or plastic wrap.
6. replaces the word nice with emptygether: Refrigerate the molds for at least 4 hours, or overnight, until the panna cotta is set.
7. Serve: replaces the word nice with empty unmold, place a serving plate on the mold, carefully turn the plate over and gently remove the panna cotta from the mold.
8. Storage: Store the panna cotta in their molds, in the refrigerator, for up to 3-4 days.

Enjoy this delicious tropical mango and coconut panna cotta, a refreshing dessert that captures the essence of summer in every creamy and succulent bite!