Mango & Lime Panna Cotta

Mangoes evoke childhood memories of hot lazy summer days, days of little activity as possible in the kitchen, simply slicing and assembling and eating chilled fresh fruit or maybe using the mango flesh in a simple summer panna cotta made in the evening, stirred on low heat and left to chill overnight in the fridge.

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.

Health benefits:

·       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 & LIME PANNA COTTA

Makes 1 large bowl or 10 glasses

PB, V, RSF, DF

3-4 mangos, depending on size

2 x 400ml tin full cream coconut milk

2 limes, juice and zest

½ cup date paste or maple syrup, adjust to taste

2 flat tsp agar agar powder

Cut two lobes off the mango, scoop the flesh into the blender with a spoon. Add the mango, coconut milk, lime juice, lime zest and maple syrup to a high-speed blender and blend until smooth and creamy. Pour the mango milk into a saucepan and on medium heat, gently bring it to the boil. Stir in the agar agar and simmer for 3 minutes, stirring constantly. Pour through a fine sieve into a large bowl or individual glasses and refrigerate for 4 hours or overnight. Serve with mint leaf.