MANGO & YOGHURT TERRINE

MANGO & YOGHURT TERRINE

Transform this traditional Italian panna cotta recipe with a refreshing tropical twist

Prep 20 mins
Cook 10 mins
Ready-in 360 mins
Yields 6-8 Servings

Ingredients

2 ripe mangoes, cheeks removed, peeled, coarsely chopped
1 x 500ml low fat plain yoghurt
1 x 400ml can lite coconut milk
Zest of 1 lemon
2 tablespoons runny honey
⅓ cup (80g) caster sugar
3 tablespoons cold water
3 tablespoons (45g) gelatine powder

Instructions

  1. Blend the mango until smooth.
  2. Place the yoghurt, coconut milk and sugar in a medium saucepan over medium heat and cook, stirring, for 2 - 3 minutes or until heated through. Add the lemon zest, honey and caster sugar.
  3. Place the water in a bowl and sprinkle over the gelatine and leave to soften for 5 minutes before adding to the yoghurt mixture, stir to dissolve.
  4. Add the mango puree to the yoghurt mixture and strain through a fine sieve into a jug. Place six 1-cup (250ml) capacity metal dariole moulds on a baking tray, or lightly grease with flavourless oil a 1 litre loaf tin.
  5. Pour the mixture evenly among the moulds or in the loaf tin. Cover and place in the fridge for 6 hours or until set.
  6. Turn the terrine or individual panna cottas onto serving plates. If using a loaf tin dip briefly into boiling water to loosen slightly before turning out onto a platter.
  7. Serve with extra diced mango, fresh mint and sliced mango curls.

Additional Notes

Tip: individual tea cups also work well and don’t need to be unmoulded for serving