Mangoes are such a sunny fruit, evoking memories of hot summer days. To celebrate summer and keeping with the idea of very little prep in the kitchen, I’ve created a dessert that takes less than 15 minutes to make and tastes delicious. The mango pannacotta also looks appealing in pretty glass drinking glasses or vintage cups.
Agar agar is a gelatinous substance derived from plants, which can be found in Asian supermarkets, health food stores or online, as flakes or powder. It has no taste, odour or colour and sets more firmly than gelatin and can even set at room temperature.
· Many studies have suggested that increasing consumption of plant foods like mangoes decreases the risk of obesity and overall mortality, diabetes, and heart disease and promotes a healthy complexion and hair, increased energy, and overall lower weight.
MANGO & TURMERIC PANNACOTTA
V, RSF, DF
Makes 6 glasses
1½-2 flat teaspoons agar powder
2 heaped cups mango flesh
625 ml coconut milk
¼ cup (50 ml) maple syrup
½ teaspoon ground turmeric
Blend the coconut milk and mangoes until smooth and creamy. Pour into a bowl and whisk in agar agar. Set aside for 15 minutes. Pour into a saucepan, and add maple syrup and turmeric. On a medium flame, heat until it starts to boil, simmer another 3 minutes stirring constantly. Pour mixture evenly into 6 glasses or vintage teacups and chill in the fridge overnight. Serve and enjoy!