Lime Zest: a simple way to add even more freshness to the dessert!.

Full Cream Milk + Heavy / Thickened Cream: You can make Panna Cotta with only Milk or only Cream, but I have found that the combination of both is a great way to create a light yet rich dessert.Mango Coulis: a light mango sauce made from mango, sugar and lime juice.To make this recipe, you will need 6 ingredients only ( scroll down to recipe card for all quantities): For this recipe, we added some Mango Coulis, Lime Zest and Vanilla for flavouring. (And canned is an easier shape to store in your pantry for last-minute mango emergencies.) Particularly now, as warm weather feels a long time off, I’m happy to have a store of purée in my fridge to add a bit of sunny sweetness whenever the opportunity arises.The ingredients required to make a Panna Cotta are super simple: a liquid - usually cream or milk ( or a combination of both like here), a little bit of sugar and some gelatine. However, leftover canned purée can be transferred to an airtight container and kept refrigerated for a few days as well. The top allowed me to use just a little bit at a time and reseal the container, which after opening lasts in the fridge a long time. While canned Indian purées are your best bet for pinpointing the pulp of specific varieties of mango ( Alphonso, the beloved king of mangos, chief among them), I was grateful to have the definitely less cool pouch-with-a-pop-top container and would likely buy that version again unless I had a specific use in mind. The mango flavor was present but not overpowering and added a little something extra the whole sheet pan’s worth barely lasted a day. In place of a sweetener like maple syrup or honey, I used mango purée (plus a little olive oil) as the binder for my nuts, seeds, and coconut flakes, which baked into perfect clumps. Perhaps the most surprising mango purée success story to come out of my kitchen was thanks to a tip from associate editor Joe Sevier: a batch of subtly tropical granola. In her book I Cook in Color, Asha Gomez suggests pouring straight mango purée over snacking cakes as an icing replacement I loved the combination, but preferred it drizzled over an individual slice in place of the jam or yogurt you might plop on before eating. The cake was delightful, with a mango and sumac combination (the flavor of which reminded me of an ice cream cone I’d eaten in Mexico City) and a mango purée-powdered sugar glaze the color of a Creamsicle. Because sweetened mango purée has about twice the sugar content of standard applesauce, you’ll have to adjust recipes accordingly for this loaf, for example, I reduced the added sugar by half and swapped in mango purée in the same amount as the applesauce.

In these instances, the flavor of apple-and thus the flavor of mango-is subtle but fragrant, making it a nice addition to a batch of spiced muffins or a Bundt. Like in baked goods: Mango purée works beautifully as a substitute for applesauce, which is often used in quick breads and alt-flour baking. More transformative applications were what sold me, especially those that played up mango’s distinctive sunny flavor. To me, cocktails were mango purée table stakes, the arena where I was sure the ingredient would shine. If you’re batching summery drinks for a crowd, this would be a helpful shortcut, and it eliminates the need for a simple syrup, if called for I found it nice with ingredients that worked against the sugar slightly, like bitter Campari in a spritz, though fruity tropical numbers would make just as good a home. I cannot lie, it makes a mean mango margarita more quickly (and sweeter, if that’s your bag) than if you’d used fresh mango from the start. In fact, having a mango-flavored few weeks was kind of great, and as a result I found a bunch of places, both sweet and savory, where the blended fruit was a valuable asset-so much so that I’m planning to re-up once I run out.Īn obvious use for mango purée (which many of the labels specify) is in drinks. That being said, I didn’t mind finding applications for the sweetened mango purée I ordered online and didn’t feel hindered by the added sugar. If you can find an unsweetened variety, it’s worth grabbing because you’ll have a little more control over the flavor of your finished product, whatever that may be: You can always add more sugar to a recipe, but you can’t take it away. Most mango purée you can find at the grocery store is made from a mix of mango and sugar the ingredients list will often note a percentage of each, most commonly 90% mango and 10% sugar.

Mango puree