For both recipes

Mango

• The amount of mangoes needed for this recipe will depend on the size of the mangoes, and how fibrous the flesh is. Use less if you’re not planning on making the fluid gel.

  I used honey mangoes that have about 150 - 170 g of flesh per mango.
  360 mL mango puree, 240 mL mango puree
• Wash and peel the mangoes. Then cut the flesh off the seed of the mango. Cut the cheeks and sides into smaller pieces and place them in a blender or jug.
• If using frozen mangoes - thaw the flesh at room temperature before blending.
• Blend the mango to make the puree / pulp. Either in a blender or with a stick blender.
• After blending the mango well, pass the puree through a sieve (shouldn’t be a fine sieve) to remove any large fibrous / stringy pieces.
• Measure out 1.5 cups (about 360 g) for the panna cotta, and about 1 cup (240 g) for the mango fluid gel.

Mango panna cotta

• Place the water in a microwave-safe bowl and sprinkle the gelatin over it. Stir to combine and let it sit for 10 minutes until the gelatin absorbs all the water. Set it aside until you need it.
  9 g gelatin powder, 45 mL water
• In a pot, combine the heavy cream, sugar, and salt (if using). Heat over medium heat until the cream comes to a simmer.
  360 mL heavy cream, Pinch of salt, 50 g white sugar
• Remove from the heat and add the bloomed gelatin and whisk until the gelatin is dissolved.
• Mix the mango puree with the lime juice. Then add this to the heavy cream mixture and whisk to combine.
  360 mL mango puree, 1 - 2 tbsp lime juice
• Taste and add the extra sugar (2 tbsp) if needed.
  25 g white sugar
• Lightly grease 6 metal ramekins that are 5 fl oz / 150 mL capacity each if you want to unmold the panna cotta before serving. Alternatively, use 6 individual serving dishes (like glasses) that are about 6 - 8 fl oz / 180 - 240 mL capacity each.
• Measure about 130 - 140 mL of the mango panna cotta mixture for each ramekin. Place them on a tray and cover them with plastic wrap and let them set in the fridge for at least 6 hours.

Mango fluid gel

• Place the water in a microwave-safe bowl and sprinkle the gelatin over it. Stir to combine and let it sit for 10 minutes until the gelatin absorbs all the water. Set it aside until you need it.
  4 g gelatin powder, 20 mL water
• Place the 1 cup of mango puree in a pot with the sugar and lime juice. Heat over medium heat and stir while heating. When the mango is almost at a simmer, remove the pot from the heat and immediately add the bloomed gelatin and whisk to dissolve.
  240 mL mango puree, 25 g white sugar, 1 tbsp lime juice
• Taste, and add more sugar if needed while the mixture is still warm.
• Place the mango jello mixture in a container and let it set in the fridge for at least 4 hours.
• Remove the set mango jello and place it in the blender, or in a jug for an immersion blender.
• Blend the mixture until it’s smooth and has no lumps.
• Scrape the mixture back into a deli container or storage container. Cover and keep it in the fridge until needed.

Serving

Unmolding the panna cotta

• If you want to unmold the panna cotta, gently dip the metal ramekins in hot water for a few seconds. I like to bob them in and out a few times, being careful not to get any water into the panna cotta.
• Then place the serving dish over the top of the ramekin and flip it over. Tap the ramekin or shake it while holding it WITH the serving dish at the bottom. The panna cotta should slide out of the ramekin.
• Once unmolded, spoon the mango fluid gel over the mango panna cotta and serve.

Without unmolding

• Serve the panna cotta directly in the dish it was set in. You can spoon a layer of mango fluid gel over the top of the mango panna cotta any time after the panna cotta is set, or just before serving.
• Store in the fridge with plastic wrap covering them until you’re ready to serve.