- Panna Cotta concentrate is a delicious and refreshing drink that is perfect for cooling down on a hot day.
- It is made with simple ingredients like milk, cream, and sugar and can be flavoured with fruits, spices, or other ingredients.
- Panna Cotta concentrate is a versatile drink that can be enjoyed on its own or used as a base for other desserts.
Table of contents
Mango Panna Cotta Indian Version
Do you want to beat the heat? We have a perfect drink for you: Panna Cotta concentrate.
My wife and kids love this recipe, but I generally make it in the off-season as well as during the season. We are all busy with our Mango Business.
Mango Panna Cotta
The rich and creamy Mango Panna Cotta is a perfect summer dessert.
A well-made Mango Panna Cotta has a silky texture with a delightful mango flavour.
You can prepare Mango Panna Cotta using fresh mango puree and heavy cream.
The secret to a smooth Mango Panna Cotta is properly dissolving the gelatin.
For a vegan version of Mango Panna Cotta, use agar-agar instead of gelatin.
A chilled Mango Panna Cotta is a refreshing treat for mango lovers.
To enhance your Mango Panna Cotta, top it with fresh mango chunks or mint leaves.
The best Mango Panna Cotta is made with ripe Alphonso or Kesar mangoes.
A layered Mango Panna Cotta with vanilla adds an elegant touch to the dessert.
You can serve Mango Panna Cotta at parties for a sophisticated, sweet dish.
The delicate flavour of Mango Panna Cotta pairs beautifully with coconut or passion fruit.
If you love mangoes, a creamy Mango Panna Cotta is a must-try recipe.
Many restaurants offer Mango Panna Cotta as a signature tropical dessert.
A simple Mango Panna Cotta requires just mango puree, cream, sugar, and gelatin.
You can prepare Mango Panna Cotta in advance and store it in the refrigerator.
The smooth texture of Mango Panna Cotta melts in your mouth with every bite.
For an extra indulgent Mango Panna Cotta, drizzle it with caramel or white chocolate.
A light Mango Panna Cotta is the perfect way to end a heavy meal.
The vibrant colour of Mango Panna Cotta makes it visually appealing and delicious.
Making Mango Panna Cotta at home is easy and requires minimal ingredients.
Buy online mangoes fruit.
Cooked cream is called panna cotta in Italian. It's very similar to pudding but a bit creamy yet with little firmness (identical to Kharwas).
You can use gelatine to set this pudding.
It can be made with a combination of cream and Milk with cut mangoes that look better, or you can always use Pulp. The Indian version will be sprinkling some nutmeg and Kashmiri Kesar.
Origin of Recipe
Some people say that it originated in Italy.
The name panna cotta is not specified in Italian history or any Italian cookbooks; in the books, somewhere in the 1960s, it got into the limelight.
Some people say it is from Italy, rather be precise. It is a traditional dessert of Piedmont in Italy from the country's northern region.
Some say a Hungarian woman invented it, and it slowly spread from Hungary to Italy in the early 1900s.
Panna cotta is a summer delight. It is excellent, quick, and satisfying. It is also known for its cooling effects and ability to prevent heatstroke.
Ingredients
For pressure cooking:
- One MaMango, even PuPulpis, ok if you are making off-season)
- Agar-Agar
- Milk
- Milk Cream
Other ingredients:
- Three tablespoons of mint leave if you want to top it
- Two teaspoons of sugar
- 1 Tablespoon cardamom powder
- ¼ teaspoons of Jaiphal powder is better
- 4 to 5 strands of Kashmiri Kesar
To serve:
- Ice cubes
- Coldwater
Mango Panna Cotta recipe
First, take one to two mangoes, peel, cut the cubes, and make some pulp.
Take some Agar Agar Strands, cut them with a scissor, and put them into warm water. Keep this for ten to fifteen minutes.
Mix Milk and sugar in a pan and stir it for some time till the consistency is thick.
At the same time, keep the Agar Agar solution with water on the gas stove and let the strands dissolve before adding them. You can add 3 to 4 strands of Kesar to the mix. It will give the mixture an excellent aroma and fragrance.
Gently mix the agar solution with the milk cream and sugar solution. Stir well to ensure a smooth mixture.
Add the mango pulp and some mango cubes for the season. Add these cubes and mix the complete mixture slowly, as the cubes should not break.
Pour it into the glass. To your taste, you can make designer versions of direct white Plus Mango in layered versions, as shown in the photo.
You can sprinkle Kashmiri Kesar and some Nutmeg powder with Cardamom powder on it as per your taste.
Now, Refrigerate the mix, let it cool, and rest for a while. You can keep it for five to six hours, depending on your taste.
You can also add some more mango cubes to your choice.
Conclusion
Mango Panna Cotta is a rich, creamy, and refreshing dessert that perfectly captures the sweetness of ripe mangoes. Its smooth texture and vibrant flavour make it a favourite for special occasions or simple indulgences. Whether you prepare it at home or enjoy it at a restaurant, this elegant dessert is sure to impress. Try making your own Mango Panna Cotta and experience a delightful blend of tropical sweetness and silky goodness!
How do you make Mango Panna Cotta at home?
To make Mango Panna Cotta, blend fresh mango puree with cream, sugar, and dissolved gelatin. Pour the mixture into moulds and chill for a few hours until set. Serve cold for the best taste.
Can I make a Mango Panna Cotta without gelatin?
Yes, you can make Mango Panna Cotta without gelatin by using agar-agar, a plant-based alternative. Simply dissolve it in warm liquid and mix it into the cream and mango puree before chilling.
How long does Mango Panna Cotta last in the fridge?
Homemade Mango Panna Cotta stays fresh in the fridge for up to 3 days. Store it in an airtight container to maintain its creamy texture and flavour.
Bhimseni Kapoor
Prashant Powle
Prashant Powle's journey wasn't always about mangoes. He was once a part of a corporate world, but his heart was set on a dream – to spread the exquisite taste of Alphonso mangoes far and wide.
With unwavering passion, he took a leap of faith, bidding adieu to his job and venturing into the world of entrepreneurship with Alphonsomango.in.It wasn't easy at first. He had to learn about farming, how to get the mangoes to people, and how to run a business. But Prashant's love for Hapus mangoes was unwavering, and he didn't give up.
He worked hard and faced the challenges, always ensuring that the mangoes he delivered were of the highest quality.
Now, Alphonsomango.in is a big success! Thanks to Prashant's hard work and passion, people all over India can enjoy delicious Alphonso mangoes from the renowned regions of Ratnagiri and Devgad. His story shows us that even when things are tough if you follow your dreams, you can achieve amazing things.