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Mango Panna Cotta with Watermelon, Pineapple and Mint Salsa

Try out this recipe for mango panna cotta with watermelon, pineapple and mint salsa and discover the perfect treat for your summer menu.

| August 2019

Photo by Alan Benson and Suzanna Boyd

This dessert showcases some of the amazing produce of the Mekong Delta region: plump mangoes, sweet pineapple, juicy watermelon, fresh mint, coconut and cashews. Jenny Pham, our chef at Red Lantern, incorporated this refreshing dish into our summer menu. It was a winner!

Serves 4


  • 1 ripe mango, weighing about 500 g (1 lb 2 oz), peeled and diced
  • 300 ml (10 1/2 fl oz) thickened (whipping) cream
  • 220 ml (7 1/2 fl oz) coconut cream
  • 1-1/2 tablespoons caster (superfine) sugar
  • 2 teaspoons powdered gelatine
  • unsalted crushed roasted cashews, to garnish

Watermelon, pineapple & mint salsa

  • 100 g (3-1/2 oz) watermelon, seeds removed, flesh finely diced
  • 100 g (3-1/2 oz) pineapple, peeled, core removed, flesh finely diced
  • 1 tablespoon icing (confectioners’) sugar
  • 2 teaspoons lemon juice
  • 10 mint leaves, thinly sliced


  1. Put the mango flesh in a food processor and blend to a smooth purée. Set aside.
  2. Place the cream, coconut cream and sugar in a small saucepan and stir over medium heat for 3 minutes, or until well combined and heated through.
  3. Pour 2–3 tablespoons hot water into a small bowl and sprinkle the gelatine over. Whisk with a fork to dissolve the gelatine.
  4. Stir the mango purée into the warm cream mixture, then strain through a fine sieve, into a jug. Add the gelatine mixture and stir well to combine.
  5. Pour 185 ml (6 fl oz) of the panna cotta mixture into four glasses. Cover with plastic wrap and chill in the refrigerator for 4–6 hours, until set.
  6. Near serving time, combine all the salsa ingredients and mix well.
  7. Serve each panna cotta topped with the salsa and a sprinkling of cashews.

More from The Food of Vietnam:


Recipes excerpted with permission from The Food of Vietnam by Luke Nguyen, published by Hardie Grant Books, October 2013, RRP $50.00.

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