Mango seasons officially over...

While we were away on vacation, mango season was bidding a farewell here in Goa. I am however so very lucky to have my ever vigilant and hard working aunt and uncle around. They use to regularly visit our yard and collect all the wipe mangoes and Jack fruits. They made preserves of both these fruit and gave us so-many cans and bottles of them, which are safely tucked away in my freezer.
Every weekend, I am all set to turn these golden preserves into something Summery during these raining days.

Mango Pannacotta

Makes 6 Ramekins
Unmouldable
Ingredients:

2 3/4 teaspoons powdered Gelatin
1 table spoon cold water 
1/4 cups whole milk.(or could use light cream ) 
2 cups mango puree. 
1 1/2 tablespoon sugar
(addition of sugar for this dish solely depends on how sweet the mangoes are, since mine were very sweet and tangy mangoes, I didn't use much sugar).

Ingredients for the vanilla panacotta layer on top:
1 1/4 teaspoons powdered Gelatin
1 1/2 cups whole milk.(or could use light cream) 
1/4 teaspoon vanilla essence
1 table spoon cold water 

Methods:

1. Bloom the gelatin:Add Gelatin to the cold water and leave aside for 10 mins. 
2. Heat the milk (do not boil it, gelatin looses its setting property on boiling), add the semi dissolved gelatin to the milk, stirring or whisking frequently. 
3. Add this mixture to the Mango puree and stir it until completely dissolved. U can user a food processor and give a quick whisk. Idea is to get the Gelatin completely dissolved and consistently mixed into the mango puree. (If you like it a little tangy, feel free to add 1/2 a lemon and mix well)
4. Pour in into the ramekins and allow it to set for 1 hour or until the top of the mango layer is firm.
5. Repeat the first and second step again for the vanilla panacotta layer and finally add in Vanilla essence and mix thoroughly
6. Once cooled, "Spoon" in 1 inch layer of vanilla mixture on top of the semi set mango mixture,
7. Allow it to set for minimum of 8 hour. Overnight is Ideal.

Server it, after garnishing it with mango puree and mint leaf. 

I am definitely making more of this . Yum...