Mango Panna Cotta

• mango nectar or 1 cup mango juice↗1 cup
• package of unflavored gelatin powder↗1

  (1/4 ounce)

• fresh mango puree (from 4 to 5 Ataulfo mangoes)↗1 1⁄2 cups
• milk↗1 cup
• package of unflavored gelatin powder↗1

  (1/4 ounce)

• sugar↗1⁄3 cup
• kosher salt↗1 pinch
• vanilla bean paste↗1 tablespoon
• heavy cream↗2 cups

Step-by-step instructions

1. 1

   To prepare the mango layer. place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes.

2. 2

   Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well.

3. 3

   Prepare 8 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass.

4. 4

   Place in the fridge for at least 2 hours, or until set.

5. 5

   To prepare the Vanilla Bean Layer, In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.

6. 6

   Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.

7. 7

   Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.

8. 8

   Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.