A creamy melt in the mouth dessert……
Mango Yogurt Pannacotta
Adapted from passionate about baking
1 cup mango pulp (1 medium mango)
1 cup yogurt
½ cup cream
1 ½ tsp gelatin
3 tbsp Castor sugar (optional)
Few mango slices to decorate
Sprinkle gelatin over 3 tbsp cream. When it swells, heat slightly so that the gelatin melts.
Mix yogurt, mango pulp, cream, castor sugar and gelatin with a whisk till smooth.
Pour into a large serving dish or individual bowls.
Refrigerate for few hours, preferably overnight.
To unmould, dip the bowl in hot water for few seconds and invert to a plate. Decorate with mango slices.
It is better to strain the mixture to serving plates as it will ensure smooth consistency.
Don’t dip the bowl in hot water for long as the pannacotta will start to melt.