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Diwali Offers

Mango and Yogurt Pannacotta

Our Consultant Chef, Hanisha Singh, shows you how you can use mango, to create tempting mango and yogurt pannacotta.

Serves: 4
Preparation Time : 40 mins
Chilling time : 4-6 hrs
Baking time: 8-10 minutes


For the Sable Biscuit:
– Flour- 125 gm
– Butter- 100 gm
– Icing sugar- 50 gm
– Egg yolk- 1
– Salt a pinch

For the Mango Jelly:
– Diced Mango – 75
– Mango Juice – 200 ml
– Lemon juice – 1 tsp
– Gelatin Sheet – 1

For the Yogurt Pannacotta:
– Cream – 240 gms
– Milk – 50 gms
– Caster sugar – 30 gms
– Vanilla bean – 1
– Gelatin sheet – 1.5
– Yogurt – 170 gms

For Mango Salsa:
– Diced Mango – 150 gms
– Red chili – 1
– Basil – 2-3 leaves
– Caster sugar – 1 tsp

For Mango Puree:
– Alphonso Mango – 1

For Meringue:
– Egg white- 1
– Caster Sugar- 50 gm
– Lemon juice- a drop or 2

– Mint Leaves to garnish


– For the Sable, Place the flour in the stand mixer bowl, add the butter and icing sugar. Using the flat beater, mix at speed 2 for a minute. Add the egg yolk and mix for another 30 seconds till dough comes together.


– Wrap the dough in cling wrap and flatten. Chill for at least 1 hour. Roll out the dough between cling wrap to about 1/2cm thickness. Use a round cutter the same size as the mouth of the serving dish, to cut round discs. Chill for 15 minutes and then bake in a pre-heated oven at 170 C for 8-10 minutes.


– Remove and allow to cool on a cooling rack. Store in an airtight container once cooled.

– Heat mango juice in a saucepan on medium heat. Soak gelatin sheets in ice-cold water. Remove mango juice off flame add the lemon juice and softened gelatin sheets.


– Add small dices of mango to the serving dishes, pour in the mango juice mix till about 1 cm high. Refrigerate till it sets.


– For the yogurt pannacotta combine the milk, cream, sugar and vanilla in a saucepan and bring to boil. Soak gelatin in ice cold water. Add softened gelatin to the warm cream and milk mix. Whisk yogurt till smooth. Pour the cooled cream and milk mix over the yogurt and stir to combine.


– Pour the pannacotta mix over the mango jelly layer. Refrigerate for at┬áleast 4 hours.


– For the mango salsa shred basil, chop red chili and add it to the diced mango. Add sugar and mix well.


– Peel and de-seed the mango. Blend in the diamond blender using the puree function till smooth.


– Place the egg white in the stand mixer bowl. Whisk using the whisk on speed 8 till foamy. Gradually add sugar and whisk to stiff glossy peaks.

– Top the pannacotta with the mango salsa. Pipe dollops of cream on one side of the sable.


– Top the pannacotta with the mango salsa. Pipe dollops of meringue on one side of the sable. Blow torch the meringue peaks. Place meringue facing in on the serving glass. Pipe the mango puree on top of the sable and garnish with mint.


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