A light dessert that does not require a lot of ingredients and time to prepare. If mangoes are not in season, you can substitute it with other fruits like pineapple, berries or even dates.
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coconut and cardamom panna cotta with a mango and cilantro salsa
Coconut and Cardamom Panna Cotta
- 60 g Whole Milk
- 3.5 g Powdered Gelatin (1/2 Packet)
- 400 g Coconut milk
- 4 Green Cardamom pods crushed
- 1/2 Vanilla Bean
- 50 g Powdered Sugar
Mango and Cilantro Salsa
- 2 Manila/Ataulfo Mangoes
- 1/2 Lime
- 1 Tsp Fresh Cilantro, finely chopped
- 1/2 Tsp Honey
- 30 g Toasted Coconut (optional)
For the panna cotta, sprinkle the gelatin over the 60 g of whole milk and set aside.
Combine the coconut milk, 140 g whole milk, cardamom pods, and powdered sugar.
Scrape the seeds from the vanilla bean and add to the mixture. Over medium heat, bring just to a boil, then remove from heat.
Remove the cardamom pods.
Let it cool for about a minute, then add the gelatin and milk.
Pour into your glasses and carefully place in the fridge to set, at least 2 hours.
Dice the mangoes finely into 1/2 cm cubes.
Squeeze the juice from the lime, add the cilantro and honey, and stir to combine.
When ready to serve, remove the panna cotta from the fridge and spoon about 2 tablespoons of salsa on top of each panna cotta.
If desired, top with a little bit of toasted coconut.
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