STEP 1/10
Grind 200g of frozen mango in a blender.
STEP 2/10
Pour ground frozen mango and 40g sugar into pan.
STEP 3/10
Melt the sugar over medium-low heat.
STEP 4/10
When the sugar is completely melted, add 5 drops of lemon juice and mix. Turn off the heat and cool it down to make mango puree.
STEP 5/10
Put 200ml of whipped cream and 200ml of milk in a pan, add 50g of sugar, and boil over medium heat.
STEP 6/10
When the smoke rises gently, add 4g of gelatin powder and stir quickly so that it does not clump.
STEP 7/10
Melt all the gelatin powder and turn off the heat before the ingredients start to boil.
STEP 8/10
Pour the ingredients into a bowl, cover it with plastic wrap or cover and store in the refrigerator for 3 hours.
STEP 9/10
Take out the pannacotta I made after 3 hours and place the mango puree flat on top. And put 3 frozen mangoes on top.
STEP 10/10
It's so soft and delicious. Mango Panacotta is done!
Melt the sugar and turn off the heat before the panakota ingredients boil.