We confess that mangos are one tropical fruit we'll never be able to give up. No matter how tempting local pears, apples, and blackberries may be, the lure of the mango will always be right there with them. It's just such a delicious fruit — golden, sweet, and a little tart at the same time. The last time we had a bunch of them we stirred them into a simple panna cotta for a fresh, do-ahead, super-easy dessert.
The last time I made a panna cotta I went on and on about how easy this dessert is. Here's that recipe, which involves yogurt and blueberries. This one is no different in its ease, and this time around it is complemented by luscious chunks of mango. It's an easy, summery dessert, and so yummy. Gluten-free, too!
Mango Panna Cotta
serves 6 to 8
One 0.25-ounce package of powdered gelatin, about 3 teaspoons
1/4 cup cold water
2 cups cream
1/4 cup sugar
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
2 to 3 very ripe mangos
Sprinkle the powdered gelatin over the 1/4 cup of cold water in a medium bowl and set it aside to soften for about 5 minutes. In a small saucepan heat the cream and sugar to a light simmer then turn off the heat. Whisk to help the sugar dissolve completely in the liquid, then whisk in the gelatin mix, making sure to whisk out any lumps. Whisk in the milk, vanilla, and salt.
Peel and cut up the mango into small chunks. (See a video of Curtis Stone demonstrating how to cut a mango.)
Evenly divide about 2/3 of the mango chunks among 6 bowls or ramekins. Pour the panna cotta mixture over the mango. Put in the fridge to chill. When the panna cotta is getting firm (after about an hour) evenly distribute the rest of the mango on top of the panna cotta and dust lightly with nutmeg. Chill until completely firm and serve.
Related: Recipe: Rosewater Yogurt Panna Cotta with Blueberries
(Images: Faith Durand)