Mango Pana Cotta

Ingredients

- 3-4 medium size mangoes
- 400 ml Milk
- 4 tbsp Gelatin
- 2 tsp Vanilla Essence
- 4 tbsp Sugar
Method :

— Take medium size mangoes, cut into chunks
— Put them to a blender and make a smooth puree out of it
— In a small bowl, take mango juice ( to make mango juice - add little water to the mango puree ) and add 2 tbsp gelatin, mix well and microwave it for 1 min
— Add this gelatine mixture to the mango puree bowl and mix well for about 2 min
— Take muffin tray, place the tissue at the bottom to stabilise the glass on an angle
— Pour mango mixture till the edge of the glass and transfer this to fridge
— Be careful not to shake muffin tray while transferring it over to the fridge
— Let it sit for 2 hours
— Lets begin with final part of mango pan cotta
— Take 400 ml room temperature milk, add sugar and vanilla essence to it, stir well until sugar dissolves
— In a small bowl, take 1/2 cup milk, add 2 tbsp gelatin powder, stir well and microwave it for 1 min
— After you take out from microwave, quickly stir milk mixture until gelatin dissolves completely
— Now add this gelatine mixture to the milk and stir well for 2 min
— Slowly pour this milk mixture on the top of the mango layer
— Refrigerate for 4-6 hours
— Garnish with Mango chunks and Mint leaves
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