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.


mango
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

Ingredients:

  • 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

Preparation:

  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:

cover-vietnam




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



Subscribe Today - Pay Now & Save 64% Off the Cover Price

Get the latest on Natural Health and Sustainable Living with Mother Earth News!

Mother Earth News

Your friends at Mother Earth Living are committed to natural health and sustainable living. Unfortunately, the financial impact of COVID-19 has challenged us to find a more economical way to achieve this mission. We welcome you to our sister publication Mother Earth News. What you sought in the pages of Mother Earth Living can be found in Mother Earth News. For over 50 years, “The Original Guide to Living Wisely” has focused on organic gardening, herbal medicine, real food recipes, and sustainability. We look forward to going on this new journey with you and providing solutions for better health and self-sufficiency.

The impact of this crisis has no doubt affected every aspect of our daily lives. We will strive to be a useful and inspiring resource during this critical time and for years to come.

Best wishes,
Your friends at Mother Earth Living and Mother Earth News

Save Money & a Few Trees!

By paying with a credit card, you save an additional $5 and get 6 issues of Mother Earth News for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter

Classifieds