mango panna cotta Recipe - Homemade American

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In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5-10 minutes.
In a saucepan, combine the heavy cream, mango puree, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
Remove the saucepan from the heat and stir in the bloomed gelatin and vanilla extract until the gelatin is completely dissolved.
Pour the mixture into individual ramekins or a large serving dish.
Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is fully set.
To serve, garnish with fresh mango slices and mint leaves, if desired.

For a smoother panna cotta, strain the mixture through a fine-mesh sieve before pouring it into the ramekins.
You can adjust the sweetness to your liking by adding more or less sugar.
If using frozen mango, make sure it’s fully thawed and at room temperature before pureeing.
Panna cotta can be made a day in advance.