Mango and Sevai Panacotta | How to make Mango and Sevai Panacotta

By Lata Lala  |  20th Dec 2016  |  
5 from 1 review Rate It!
  • Mango and Sevai Panacotta, How to make Mango and Sevai Panacotta
Mango and Sevai Panacottaby Lata Lala
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About Mango and Sevai Panacotta Recipe

The yummiest combination of mango pulp and sevai cooked in milk. Recipe adapted from carve your cravings.

Mango and Sevai Panacotta is one dish which makes its accompaniments tastier. With the right mix of flavours, Mango and Sevai Panacotta has always been everyone's favourite. This recipe by Lata Lala is the perfect one to try at home for your family. The Mango and Sevai Panacotta recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mango and Sevai Panacotta is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of Mango and Sevai Panacotta is perfect to serve 4 people. Mango and Sevai Panacotta 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 and Sevai Panacotta. So do try it next time and share your experience of cooking Mango and Sevai Panacotta by commenting on this page below!

Mango and Sevai Panacotta

Ingredients to make Mango and Sevai Panacotta

  • For making mango pannacotta -
  • 1/4 cup Milk
  • 1/4 Cup cream
  • 2 tsp condensed milk
  • 1 cup mango puree
  • 1 pack of gelatin
  • warm water to soak gelatin
  • For sevai kheer -
  • 1 tbsp ghee
  • 2 cups Milk
  • 1/2 cup sevai roasted
  • 1/4 cup condensed milk
  • Few saffron strands soaked in milk
  • Toasted dryfruits

How to make Mango and Sevai Panacotta

  1. To make mango pannacotta -Dissolve chinagrass leaves in warm water .Let it stand for 10 mins.
  2. In a nonstick pan add all ingredients listed under mango panacotta and let it come to a simmer
  3. Now add the dissolved gelatin in above mixture.
  4. Mix well till every thing gets incorporated nicely.
  5. Pour this in desired serving glass, around 3-4 spoons
  6. keep glasses in tilted position as shown in the picture.
  7. The gelatin will set when it cools down .
  8. Transfer the glasses in the fridge to further set and chill .
  9. For sevai/vermicelli Kheer Heat a heavy bottom nonstick pan Add ghee.
  10. Roast the vermicelli on low heat for 2 minutes.
  11. Once the sevai have browned a bit add the milk to the sevaiyaan
  12. Cook on medium heat. Let it come to a boil .
  13. Stir occasionally until reduced to half the quantity
  14. Now add condensed milk and kesar soaked in milk.
  15. Add chopped nuts and check the consistency.
  16. It will thicken once cooled down.
  17. To Assemble -
  18. Take out the chilled glasses filled with mango panacotta
  19. Fill in kheer on the other half side
  20. Keep in the fridge again for few hours to set nicely.
  21. Garnish with chopped nuts and serve chilled.

Reviews for Mango and Sevai Panacotta (1)

aliza singh2 years ago

looks amazing

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