“…a big part of cooking is choosing the ingredients.
And a big part of serving is doing it with pride”
Ruth Reichl
Mango Yogurt Panna Cotta…light & delicious
With the mango season finally upon us, it’s difficult to stay away from this sensuous fruit. It is enticing, it is mesmerising, & it is bursting with juicy sweetness. The season will last the next 3-4 months & I intend to use this luscious fruit as much as I can! I guess you will see quite a few mango posts, some healthy & others not entirely so, popping outta my blog this summer (it’s already 42 degrees C here; small mercies that mangoes don’t melt!!!)
Looks & tastes good…both in the bowl & upside down!
This is one such fruity adventure to herald the beginning of the mango season here, & is a healthy dessert…a satisfying fresh panna cotta; almost harbouring on the creamier edge of a flavoured yogurt but more indulgent! This post is specially for Chris @ Mele Cotte who is running theCooking to Combat Cancer event for the second year.
She has bravely combatted cancer, won the battle & this event is her small way to continue to promote cancer awareness. Her call is to “utilize recipes which include ingredients that help the body fight cancer. In short? Healthy recipes“…
…this one’s for you Chris!
There are strong indications that fruit and vegetable consumption does reduce cancer risk. The nutrients that have been determined most responsible for reducing cancer risk are vitamin A, vitamin C, and fiber. Mango is one such fruit that has all 3! Did You Know?
Mangoes are an excellent source of vitamins C and A, both important antioxidant nutrients. Vitamin C promotes healthy immune function and collagen formation. Vitamin A is important for vision and bone growth.
Mangoes are a good source of dietary fiber. Diets low in fat and high in fiber-containing grain products, fruits, and vegetables are associated with a reduced risk of some types of cancer.
Mangoes contain over 20 different vitamins and minerals.
Yogurt is listed as a very good source of calcium, phosphorous, riboflavin-vitamin B2 and iodine, but some of the most interesting health information about yogurt comes from a different context – its potential inclusion of live bacteria.Mangoes have been cultivated in India for about 5,000 years, and were originally small, fibrous fruits, somewhat like plums, with a taste like turpentine. The mango (Mangifera indica) is a tropical Asian tree of the cashew family. They are now grown extensively throughout the tropics, and are sometimes known as ‘the peach of the tropics.’ The spice amchoor is made from dried, ground unripe mangoes.More fresh mangos are eaten every day than any other fruit in the world.The ‘Paisley‘ design motif is a design from India based on the mango. (The paisley is my favourite motif).
Ingredients:
Thick Yogurt – 2 cups (I hang mine for 24 hours in the fridge to get rid of the whey) Low fat cream – 1 cup Gelatin – 3 tsp Mango pulp – of 2 mangoes Castor sugar if required Fruit slivers, pistachio nuts, mint leaves, chocolate curls etc to garnish
Method:
Sprinkle the gelatin over the cup of cream & allow to stand for 10-15 minutes / till it softens. Whisk well & strain into a big bowl.
Add the thick yogurt + mango puree to the bowl & whisk well. Adjust for sugar. Add some castor sugar if required.
Divide into 6-8 very lightly greased ramekins and refrigerate until firm, at least 3-4 hours. To unmould, dip ramekins in very hot water for a few seconds and invert onto plates.You might need to nudge the sides out with a butter knife first; otherwise garnish & serve in the bowl!
Since this is a yogurt based panna cotta, it doesn’t set as firmly as the full cream version…but is delicious nonetheless!
Serve with a drizzle of light cream, sliced fruit & pistachio nuts…or in bowls topped with chocolate curls, mango slivers, mint leaves, pistachio nuts etc.
A Light & Charming Dessert…with the goodness of mangoes!
