This post has been largely influenced by all the scrummy mango sticky rice I had during my trip to Bangkok last week! Mango pudding is such a classic dessert at Chinese restaurants. Softly-set, chilled pudding infused with the heady aroma of mangoes. A while ago, we had a little stash of Indian Alphonso Mangoes which were on the verge of over-ripening. In a bid to use them in a recipe, I decided to make Mango Panna Cotta. The traditional mango pudding recipe called for agar agar which might result in a tough, rubbery texture if not handled properly. No way was I gonna waste the delicious seasonal fruit on something that might go wrong. So I adapted the recipe by adding mango puree and coconut milk. The result? A silky, soft creamy pudding with intense mango flavour. I might have gone a little too heavy handed on the sugar, so feel free to cut back depending on the sweetness of your mangoes!
Mango Panna Cotta
loosely adapted from Gourmet magazine, May 2002
3 cups of mangoes, more for garnish
1 1/4 cup whole milk
1/4 cup coconut milk
1/2 cup heavy cream
3 tbsp sugar, adjust according on the sweetness of your mangoes
3 tsp powdered gelatin, bloomed in 2 Tbs water
Puree the mango cubes, using a immersion blender. Strain it using a sieve to remove any fibrous bits, do this twice. Pour this into a deep non-reactive saucepan, together with the milks and sugar. Bring this to a boil and cook to slightly reduce the puree. This intensifies the flavour and reduces the water content. Important step as it allows the gelatin to reach it maximum setting ability. Remove from the heat and stir in the gelatin until fully dissolved. In a separate bowl, whip the heavy cream to soft peak stage. Let the mixture cool slightly before whisking in the cream. Divide the mixture into cups, divide some more diced mango among them, chill overnight. Garnish with more mango cubes.