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Wednesday, September 26, 2012

Mango Panna cotta

 Hi friends,

               My name is manju and welcome to my blog "DESI FIESTA". Its been long time i wanted to have my own blog and here i am. After marriage as every girl starts concentrating in cooking , i too started to cook food n tried lots of recipes . As my hubby is foodie,  not that he eats :P a lot but he wants to taste different cuisines. So i try to give him opportunity to taste n try different cuisines while making my trail n error. This is my first post and i wanted to start with a dessert . So here we go... my first recipe is an Italian dessert in which i have infused Indian flavors . Who doesn't like mango!? its all time favourite for me ..

Mango Panna cotta 

mango panna cotta

1 cup Heavy Cream
1 cup Full fat milk
1/4 cup Caster Sugar or pd sugar
2-3 drops vanilla essence
1 tbsp agar agar pd
3-4 Mangoes, peeled and chopped
1 1/2 tbsp Pistachios, roughly chopped
1/4 tsp cardamom pd


  • Lightly oil 8 x ½-cup capacity moulds. Place mango flesh in a food processor and puree until smooth. Measure out 1²/3 cups puree (consume any leftovers!). Return puree to food processor.
  • Place ¹/3 cup water into a small bowl. Sprinkle agar agar over and stand for a couple of minutes to soften or till the agar agar blooms. Microwave for 1 min, then whisk with a fork until agar agar has dissolved (alternatively, stand bowl in a pan of hot water and whisk with a fork to dissolve). Cool to room temperature, then process with mango puree.
  • Divide evenly between the moulds. Refrigerate for 1 hr, or until set.
  • To make cream layer, combine cream,milk, sugar, cardamom pd and vanilla essence in a small saucepan. Stir over medium heat to dissolve sugar. Bring almost to boiling point (till they a little thick in consistency ), then remove from heat and leave to cool until just warm. Dissolve agar agar in ¹/3 cup water, as directed above. Cool until just warm, then stir into cream mixture. Pour over mango jelly and refrigerate for 2 hrs, or until set.
  • Turn panna cotta out onto serving plates. If it’s difficult to release, dip briefly in hot water then try again. Top with pistachio and serve immediately.

  • Bring the agar agar to room temperature before mixing it with other ingredients, as it may result in lump formation if not done so. Both the ingredient and Agar agar must be in same temperature while mixing them. 
  • You even spread clean wrap in your mould so that you can easily unmould your panna cotta.

hope you try tis recipe n comment on your veiws . 


  1. welcome to blog world. im sure ull hav fun spending time here, all the best for posting more n more recipes.

  2. @journalofambles thank u for your support :)

  3. Hi Dear,
    Welcome to blog world. I liked your dessert as i am a complete sweet (tooth) person.

    1. This comment has been removed by the author.

    2. thank u Pari Cash :) n nice to know that u liked my dessert :)

  4. Yummy ..Hope You enjoy blogger world.


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