I've been unconventionally obsessed with fresh mango this season. I'm not sure what is it, but the funkier and uglier they seem to be, the sweeter they taste. It is probably because I discovered the Ataulfo Mango. With a smaller seed, the is more juicy flesh to work with. There is nothing more disappointing than flavorless or under-ripe fruit, that otherwise seems fine on the outside. This seems to happen to me a lot with mangos- so much to point that I gave up for a while. I don't know if it is the particular crop of mangos we have up here in BC or not, but these Ataulfo mangos have yet to disappoint.
Remember this beautiful Rhubarb - Strawberry Panna Cotta? Well, I also gave the dessert a tropical spin. Using a homemade mango gelee layer and coconut milk, this dairy-free treat is perfect for the end of summer.
This recipe was created in layers. The mango layer was even enhanced with a bit of cardamom. Both the mango mixture and cooked coconut milk were poured separately in clear jars to show off the brilliant, colorful layers. The desserts were topped off with chopped pistachios for added texture.
Jump on over to Brit + Co. for the full Mango Coconut Panna Cotta recipe.