Crispy, buttery crust with a creamy coconut filling topped with fresh mango puree and garnished with luscious fruit, this fresh and light Mango Coconut Panna Cotta Tart is what dreams are made of!
The arrival of summer means mango season and honestly, I can’t think of a fruit I would rather have on warm summer days. With the sun shining in the air, blue skies, and warm weather, there are so many different ways I imagine eating mangoes. From raw mangoes, to mango lassi, to this delicious Mango Coconut Panna Cotta Tart.
The pie crust is the same recipe that I use for making chocolate samosas. Simple and easy to work with, this pie crust is the ideal base to hold the panna cotta.
For the coconut layer, I use coconut cream with just enough sugar to sweeten it without taking over and a little agar agar (gelatin works just as well).
For the mango layer, I used fresh mangoes that I pureed in the blender, then ran through a sieve to separate the fibrous parts. In this mango puree, I added a secret ingredient – Rose Water. I’m sure you’re probably thinking why would I do that? Trust me, it adds a hint of floral, brings out the sweetness of the mangoes, adds a little Indian flavor to the puree, similar to mango lassi. The tropical flavors of the coconut and mango which are quintessential Indian flavors combined with the Italian panna cotta dish are the perfect combination of Indian and Italian foods. The idea behind this actually came to me from my Italian brother-in-law Vincenzo and my cousin Priya. They were over recently and I was trying out some of my Italian recipes on my brother-in-law (imagine my anxiety) and the conversation flowing around the room, his embracing of our Indian heritage, Priya’s embrace of the Italian culture and language inspired me to the flavors and creation of this dish.
So, are you ready to try this amazing Mango Coconut Panna Cotta? Tag me on Facebook or Instagram with your creations!
From my kitchen to yours, I hope you enjoy this delicious dessert!
Mango Coconut Panna Cotta Tart
Ingredients
For the Pie Crust:
- 2 1/2 c All Purpose Flour, plus extra for rolling
- 1 c butter, very cold, cut into cubes
- 1 tsp salt
- 1 tsp sugar
- 1/2 c ice cold water
- 1/4 c milk
For the Coconut Layer:
- 1/2 c coconut cream
- 1 tsp agar agar (or gelatin)
- 2 Tbsp warm water
- 2 tsp sugar
For the Mango Layer:
- 2 fresh mangoes, peeled and cubed
- 1 1/2 tsp agar agar (or gelatin)
- 3 Tbsp warm water
- 2 tsp rose water
- 2 tsp sugar
Instructions
For the Pie Crust:
- Add flour, sugar and salt to food processor and mix for 30 seconds to combine everything.
- Add in 1/2 the butter and mix for 30 seconds.
- Add in the remaining butter and mix for another 30 seconds.
- Add in 1/4 of the ice water and mix for 30 seconds to 1 minute. The dough should just start to combine.
- Add in the remaining ice water 1Tbsp at a time until the dough starts to form into a ball. Pulse while doing this, don't keep the processor on.
- Preheat oven to 350 degrees.
- Take the dough out of the processor and roll into a ball by hand. Cover in saran wrap and refrigerate for 1 hour.
- Roll out the dough on a floured surface then transfer to the tart pan.
- Gently but firmly press the crust into the pan and using a flat bottomed cup, press the bottom of the crust into the pan.
- Using a fork, make indentations throughout the pie crust to prevent it from rising during the baking process.
- Bake for 15 minutes.
- Remove from oven and cool.
For the Coconut Layer:
- In a small bowl, mix together the agar agar and warm water and set aside.
- In a small saucepan, on medium flame, heat the coconut cream until it loosens up to a liquid. Add in the sugar and mix well.
- Heat for 2-3 minutes then remove from heat and add in the agar agar mixture.
- Gently pour into the tart pan over the baked crust.
- Refrigerate for 6 hours.
For the Mango Layer:
- Add the mangoes to a blender and blend on high until you have a creamy puree (about 3 minutes)
- Place a sieve above a small saucepan and run the mango puree through the sieve to separate any fibers in the puree.
- In a small bowl, combine agar agar and warm water and mix well. Set aside.
- Heat the mango on medium heat and add in the rose water and sugar. Let it heat for about 2-3 minutes.
- Remove from heat and mix in the agar agar. Mix well to ensure the agar agar dissolves completely.
- Pour this over the set coconut layer.
- Refrigerate another 6 hours.
- Garnish with fresh fruit and mint.
Here are the tools I used for this recipe:
Looking for more desserts? Try out some of my favorites:
Vegan Amaretti Cookies
Thandai Infused Rainbow Crème Brûlée (Vegan)
Rose Pistachio Ice Cream
Oreo Cheesecake
This looks amazing. Thanks for sharing this recipe.