Mango Raspberry Pannacotta | How to make Mango Raspberry Pannacotta

3.0 from 1 review
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By Chetna Kaur
Created on 14th Jul 2017
  • Mango Raspberry Pannacotta, How to make Mango Raspberry Pannacotta
Mango Raspberry Pannacottaby Chetna Kaur
  • Mango Raspberry Pannacotta | How to make Mango Raspberry Pannacotta (3 likes)

  • 1 review
    Rate It!
  • By Chetna Kaur
    Created on 14th Jul 2017

About Mango Raspberry Pannacotta

Pannacotta is Italian classic dessert which is quite versatile, super easy to make and it practically melts in mouth ...

Mango Raspberry Pannacotta is one dish which makes its accompaniments tastier. With the right mix of flavours, Mango Raspberry Pannacotta has always been everyone's favourite. This recipe by Chetna Kaur is the perfect one to try at home for your family. The Mango Raspberry Pannacotta recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mango Raspberry Pannacotta is few minutes and the time taken for cooking is 10 minutes. This is recipe of Mango Raspberry Pannacotta is perfect to serve 5 people. Mango Raspberry Pannacotta is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mango Raspberry Pannacotta. So do try it next time and share your experience of cooking Mango Raspberry Pannacotta by commenting on this page below!

  • Prep Time0mins
  • Cook Time10mins
  • Serves5People
Mango Raspberry Pannacotta

Ingredients to make Mango Raspberry Pannacotta

  • For the custard:
  • 1 cup Ripe mango pulp
  • 3 teaspoon Mango custard powder (I used weikfield) dissolved in 3 tablespoon milk
  • Sugar according to taste (I used 5 tablespoon)
  • 1/2 litre Full fat milk
  • 1/2 teaspoon Cardamom powder (optional )
  • Raspberry Jelly (I used weikfield )

How to make Mango Raspberry Pannacotta

  1. Put the milk to boil and once boiled add in sugar, cardamom powder and mix well. Put the flame to low and now put the custard powder mix which have been dissolved in 3 tablespoon milk (that has been taken out from the 1/2 litre milk).
  2. Mix well and keep stirring continuously for about 2-3 minutes on low flame. Now add the mango pulp and mix well.
  3. Switch off the flame. Taste and check for the sweetness. Cool and then put the custard in the fridge.
  4. Raspberry Jelly: 1 pack Raspberry jelly(I used weikfield's) Make the jelly according to the instructions on the pack. Now take the glasses in which you wish to serve.
  5. Fill the glass half and tilt it to an angle of 45°. It might sound complicated but its very easy. Put the glasses in the muffin tray for support and put that in the fridge to set (mine just took 1 hr to set). Once set take it out.
  6. Now put the glasses straight and fill the rest half with the chilled custard and then again put these glasses to chill. Its ready to be devour.

Reviews for Mango Raspberry Pannacotta (1)

Ritika Mittal3 months ago
Awesome!
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