Mangoes evoke childhood memories of hot lazy summer days, days of little activity as possible in the kitchen, simply slicing and assembling and eating chilled fresh fruit or maybe using the mango flesh in a simple summer panna cotta made in the evening, stirred on low heat and left to chill overnight in the fridge.

Agar-agar is a gelatinous substance derived from plants which can be found in Asian supermarkets, health food stores or online as powder. It has no taste, odour or colour and sets more firmly than gelatin and can even set at room temperature. It’s best to set agar panna cottas in the fridge as it’s a high protein food. Panna cotta will collapse if shaken, stirred or disturbed before they set completely.

If your panna cotta doesn’t set, the great thing about agar powder is you can boil it again, so if your panna cotta hasn’t set after a couple of hours, boil the mixture again and it should set almost immediately.

Health benefits:

·       Many studies have suggested that increasing consumption of plant foods like mangoes decreases the risk of obesity and overall mortality, diabetes, and heart disease and promotes a healthy complexion and hair, increased energy, and overall lower weight.

CREAMY PANNA COTTA w MANGO SAUCE

Makes 6 glasses

PB, V, DF

2 cups (500 ml.) @flora thickened plant cream

1 cup (250 ml.) full cream coconut milk

¼ cup (50 g) unrefined sugar

1 tsp (2.5 g) agar powder

1 tsp (4.2 g) vanilla extract

pinch of salt

1 small mango

Add all the ingredients to a saucepan and whisk to mix together. On medium heat, bring the cream to the boil, stirring intermittently. Turn the heat down to simmer. Simmer for 1-2 minutes. Add the vanilla and pinch of salt. Place 6 glasses on an enamel tray. Pour the mixture into individual glasses halfway and cool for 10 minutes. Cut two lobes off the mango, scoop the flesh into the blender with a spoon and blend until smooth. Pour the mango mixture on top of the panna cotta. Every batch is different, chill and set for 2-4 hours in the fridge. Serve with a mint leaf.