|400 ml ml||coconut milk coconut milk||
|3 tsp tsp||vanilla extract vanilla extract||
|250 ml ml||non-dairy milk non-dairy milk||
|65 g g||cornflour cornflour||
|5 tbsp tbsp||maple syrup maple syrup||
For the dressing
|200 g g||mangoes mango||
|peeled and cubed|
|120 ml ml||water water||
|0.5 tsp tsp||chilli flakes chilli flakes||
For the grilled mango
|1 tbsp tbsp||coconut oil coconut oil||
|plus extra for greasing|
|peeled and cut into 2.5cm thick slices|
|2 tbsp tbsp||brown sugar brown sugar||
Mango panna cotta
Preparation time: 0:30 min
Created by chef Gaz Oakley, this very special vegan panna cotta dessert recipe combines creaminess with sweet, grilled mango for a taste of the exotic.
1. Lightly grease 6 moulds with coconut oil and place on a baking tray. Heat the coconut milk in a saucepan over a low heat. Add the vanilla extract and allow to infuse while you whisk the non-dairy milk, cornflour and maple syrup together in a bowl until smooth. Scrape the cornflour mixture into the saucepan and stir until it has thickened up, about 4-5 minutes.
2. Remove from the heat and spoon the mix into your moulds. Tap them on the surface to level out. Cover with cling film and refrigerate for at least 3 hours.
3. Blitz all the dressing ingredients in a blender until smooth. If the dressing is too thick, add more water.
4. Before serving, heat a griddle pan over a high heat. Melt the coconut oil, then add the mango slices and griddle until lightly charred, then sprinkle over brown sugar for additional caramelization. Griddle the mango on all sides for around 3-4 minutes. To turn the panna cotta out of their moulds, simply dip the base of each mould into hot water to loosen them, then invert onto a serving plate. Serve with plenty of dressing, grilled mango and fresh mint.