Light and refreshing dessert recipe for Mango Pannacotta
2 ½ teaspoons gelatine
3 tablespoons water
1 cup milk
1/3 cup sugar
1 vanilla bean
400 ml plain yoghurt
1 large mango chopped or pureed (fresh/tinned/juice)
Sprinkle gelatine over the water and let it soften for about 5 minutes.
Simmer milk, sugar and vanilla in a saucepan over medium heat until the sugar is dissolved, do not boil.
Remove from heat and pour over gelatine, mix well and ensure gelatine is dissolved.
Gently whisk mixture into the yoghurt.
Pour into ramekins and refrigerate for a minimum of 3 hours.
Serve with mango puree or chopped mango.
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By: South African Mango Grower’s Association.