Mango panna cotta with pistachio praline

It has been a few days since i logged in. With school now in full swing mode, time becomes a crunch 😦

With ‘the King of Fruit – Mango’ season coming to a close, wanted to make something i have never tried before. 🙂

India produces some of the best quality mangoes in the world. Not only the fruit symbolic to the country, but every part of the tree has its significance embedded in our culture.

In search of wanting to try something new with mangoes, i came across several recipes. Panna cotta, an Italian dessert of cooked cream with gelatin, with any seasonal fruit, interested me. The recipes were from simple to confusing :/

Hence this is a simpler version after going through several recipes.

mango panna cotta

Here’s what i did……….


For the mango layer :

3 nos – mangoes(large sized)

1 tbsp – gelatin

For the cream layer :

1 1/2 cup – cream

1/4 cup – sugar (powdered)

1 tbsp – gelatin

1 tsp – vanilla

For the praline :

1 1/2 tbsp – pistachios (crushed)

1/4 cup – sugar


Brush the inside of the moulds (of your choice) lightly with olive oil. Keep aside.

Peel the mangoes and extract the pulp. Puree the pulp in food processor. Measure out 1 1/2 cup of the puree for making the mango layer.

Dissolve 1 tbsp of gelatin in a bowl over a double boiler. Allow to cool and then process it with the mango puree.

Divide this equally into the moulds (approx 5-6). Refrigerate for 1 1/2 hour.

Prepare the cream just before the 1 1/2 hour is going to be over.

For the cream layer, combine the cream, vanilla and sugar over medium flame till sugar melts. Keep aside to cool. Dissolve 1 tbsp of gelatin in the same way as mentioned above. Add this to the cream when the cream is at room temperature.

Pour this over the mango jelly and refrigerate for atleast 3 hours.

Now prepare the praline, spread the crushed pistachios over a piece of foil paper.  Heat the sugar with 3 tbsp water over low flame. Simmer, do not boil for the first 5 mins. Once the sugar has dissolved, bring it to boil for 1 min and take it off the flame.  Moment the bubbles subside pour this over the spread pistachios.

To serve, take the moulds out, dip it in warm water and overturn on a plate. Garnish with praline.

mango panna cotta

Happy cooking !! 😉

Cheers !! 😀



About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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6 Responses to Mango panna cotta with pistachio praline

  1. pavani says:

    good one

  2. petra08 says:

    I love mango! What a great recipe and it looks delicious 🙂

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