Raw Mango Rasam | Maavinkay Saaru

Raw mango rasam with step by step photos.A typical south Indian meal always comprises of a rasam variety and it is my comfort food too. I am always happy to eat a simple meal of rice with a vegetable fry and rasam and would not complain about the other missing varietes as in a typical south Indian thali.My most favorite rasam varieties are Karnataka style Bele Saaru, Holige Saaru and Tomato Rasam but there are few other varieties like mint rasam,pacchi pulusu, pepper rasam, mango rasam, tomato dal rasam which I thoroughly enjoy too.

Preparing a good rasam is again an art, not everyone can prepare a well balanced rasam which makes a lip smacking meal when mixed with hot rice and paired with fryums.I do not like very thin rasam which is flavorless, the rasam should be of right consistency and even though it is thin it should not lack the flavors and should be perfectly balanced in taste.My FIL is a big fan of my rasam varieties, he always get excited the moment he sees a rasam on our lunch table.A simple rasam rice is always a comfort meal for south Indians like how a dal chawal is a comfort food for north Indians.

Check out other rasam varieties in my blog - 

• Dill leaves flavored Rasam | Sapsige Soppu Saaru
• Drumstick Rasam | Mulakkadala Rasam
• Holige Saaru | Special Toor dal Rasam
• Lemon Rasam
• Mint(Pudina) Rasam
• Miriyala Chaaru | Pepper Rasam
• Pacchi Pulusu | Raw Onion - Tamarind Rasam
• Pineapple Rasam
• Senagala Kattu/Chickpeas Rasam
• Tomato Rasam
• Tomato Dal Rasam | Pappu Chaaru

Here is how to make raw mango rasam recipe with step by step photos.

Raw Mango Rasam Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: South Indian | Category: Main Course - Side dish

Ingredients:

1 raw Mango

2 Green chilies

2 tsp Rasam powder

1/2 tsp Turmeric powder

2 tsp Jaggery

Salt,to taste

to temper:

2 tsp Oil/Ghee

1/2 tsp Mustard seeds

2-3 Red chilies,broken

8-10 Curry leaves

1/4 tsp Asafoetida

Method:

• Wash and peel the skin of raw mango and cut into slices and reserve the mango seed.In a bowl add cut mango slices,mango seed and green chilies and close it with lid(no need to add water) and pressure cook for 3 whistles.

• Once it cools down mash it nicely with the back of a spoon or puree it in the mixer.Reserve the mango seed aside.

• In a small pan heat oil/ghee and crackle mustard seeds,add broken red chilies, curry leaves and asafoetida and fry until the red chilies turn slight brown in color.

• Add mashed mango puree along with the cooked mango seed and 1.25-1.5 cups of water and add turmeric powder, rasam powder,salt and jaggery and bring the rasam to a boil.Check the seasoning and adjust it.Boil it well.

Serve it hot with hot steamed rice,fry and papads.

Notes:

1. You can add 1/3 cup of cooked and mashed toor dal or moong dal to the rasam while boiling for a different taste.
2. You can serve it as a soup or hot beverage.

Technorati Tags: rasam varieties,raw mango rasam,mamidikaya rasam,maavinkay rasam,south indian rasam recipes,side dish for rice,karnataka recipes,raw mango recipes

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Vegan Thai Mango Pudding | Thai style Mango Pudding using Coconut Milk

Vegan Mango Pudding recipe with step by step photos.I never miss to make desserts using mangoes during the mango season.I love mangoes to the core and try to enjoy it to the fullest extent until the season lasts.Today I am posting a dessert which is known as Thai Mango Coconut Pudding which is prepared using a mixture of mango puree  and coconut milk and is set by using either agar agar or gelatine in the recipe.This version is bit different from Thai Mango Coconut Jelly which is a layered set jelly with two layers of mango and coconut and is set in a big mold and then cut into pieces,where as in today's version we are mixing both the mango pulp and coconut milk and is set in individual portions.

When I have guests or a party I prefer to make the desserts which can be made ahead and keep it ready to reduce the effort of cooking on the desired day.Hence I always prefer the desserts like Mousse, Pannacotta, pudding etc which can be made on the previous day and I love the layered and set desserts using agar agar, the desserts are easy to make and when set in glass molds they look even more tempting.

Check out other quick desserts in my blog:

• Biscuit Pudding - Easy Eggless Marie Biscuit Pudding
• Eggless Chocolate Custard/ Eggless Chocolate Pudding
• Fruit Trifle/Trifle Pudding
• Lychee custard
• Mango Pannacotta | Layered Mango Pannacotta 
• Mango Shrikand | Amrakhand | Aamkhand 
• Orange Jelly using fresh Orange juice and agar agar
• Mango Sago | Singapore Mango Sago Pudding
• Tender Coconut Pudding/Elaneer Pudding
• Vanilla Bean Pannacotta - Eggless

Check out other mango desserts recipes in my blog - Aamras, Mango Fudge, Mango Ice-cream, Mango Kulfi, Mango Pannacotta, Mango Phirni, Mango Sheera, Mango Shrikand, No Churn Eggless Mango Ice-Cream

Here is how to make mango pudding using coconut milk recipe with step by step photos.

Vegan Mango Pudding Recipe:

Serves 5-6 | Author: Prathibha

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins+setting time

Cuisine: International | Category: Desserts

Ingredients:

1 cup(250 ml) Mango pulp,pureed from 2 ripen mangoes

1 cup(250 ml) Coconut milk,ready or homemade

1/2 cup(125 ml) Water

1/3 cup Sugar

1.5 tsp Agar Agar powder or 5gms China grass(read notes)

1.5 tsp Lemon juice

Method:

• Cut mango into pieces and puree it into a smooth mixture and keep it ready.Reserve few mango pieces for garnishing.

• Dissolve agar agar powder in water and let it come to a boil.

• Add sugar to it and let it dissolve completely.Reduce the flame and add coconut milk and let it come to a boil, do not need to boil it.Switch off the flame.Remove it from the stove.

• Add the mango puree and mix it nicely until it is blended and then add lemon juice and mix it again.

• Pour it into individual moulds and let it cool for a while and then refrigerate it for a couple of hours or overnight until it is set.

Garnish with mango pieces and mint leaf and serve it.

Notes:

1. If you are using china grass cut it into small strips and soak it in water for half an hour and then follow the recipe.If you are using gelatine let it bloom in warm water and then follow the recipe.
2. You can even mix few mango pieces in the mango coconut mixture and then pour it into the molds.
3. Do not skip the lemon juice in the recipe, it elevates the taste of mango flavor in the recipe.
4. You can use regular cream instead of coconut milk and follow the same recipe.
5. You can refrigerate the dessert and use it in 2 days.
6. I like my dessert to be silky soft and hence I used 1.5 tsp agar agar powder, if you want it to set like a jelly use 2 tsp agar agar powder in the recipe.

Technorati Tags: vegan mango mousse,mango mousse using coconut milk,mango desserts,vegan dessert recipes,ripen mango recipes,puddings,eggless puddings,vegan puddings,party desserts,agar agar pudding

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Mango Mastani Recipe | Mango Recipes

Mango Mastani Recipe with step by step photos.Mango mastani is a famous Pune's drink which is nothing but a thick mango milkshake topped with vanilla ice cream,nuts,chopped mango pieces,tutti frutti and glaced cherries.Few days back I had happened to see this mango mastani recipe in Sanjeev Kapoor's site and wanted to give a try and coincidentally this recipe was flodded in the blogosphere and the urge to try it became quite strong that I tried it immediately but took my time to post it on the blog.

Mango mastani is definitely a delicious glass of mango drink and it has all my favorite things - mango milkshake, ice cream, nuts and cherries, so how can it go wrong in taste.Each sip and bite is so delectable that I can understand why it got its name. According to my internet search this drink was named after the beautiful queen mastani who was wife of bajirao mastani and I have not explored more into it's depth so I cannot tell more than this.

Check out other mango desserts recipes in my blog - Aamras, Mango Fudge, Mango Ice-cream, Mango Kulfi, Mango Pannacotta, Mango Phirni, Mango Sheera, Mango Shrikand, No Churn Eggless Mango Ice-Cream

Here is how to make mango mastani recipe with step by step photos.

Mango Mastani Recipe:

Serves 2

Prep time: 10 mins | Cooking time: NIL | Total time: 10 mins

Cuisine: Indian | Category: Beverages

Ingredients:

2 large ripen Mangoes(Alphonsos or Kesar)

1.5 cup full cream Milk,boiled cooled and chilled

2-3 tbsp Sugar

2-4 scoops of Mango Ice cream/Vanilla ice cream

2 tbsp sliced dry fruits(pistachios,almonds and cashewnuts

2 tsp mixed color tutti frutti

2-4 glaced Cherries

Method:

• Wash and peel the skin of the mangoes and cut into cubes and reserve few chopped mango pieces and add the remaining to the blender.

• Add boiled,cooled and chilled milk to the blender along with chopped mangoes and sugar and blend into a thick puree.
• Add few mango pieces in to 2 serving glasses and pour the thick milkshake on top of it until little more than 3/4th of glass giving enough space for the ice cream and the other ingredients.

• Now add 1-2 scoops of either vanilla or mango ice cream in both the glasses.

• Now top it with few chopped mango pieces, dry fruits, tutti frutti and place a cherry on top of the ice cream.

Serve it immediately with a spoon and straw.

Notes:

• There are no hard and fast rules for making this milkshake ,use the quantities according to your personal preference.

Technorati Tags: mango mastani,mango milkshake,pune's famous mango mastani recipe,mango desserts recipes,mango beverages,ripen mango recipes

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Mango Semolina Cake | Eggless Mango Cake Recipe

Eggless mango semolina cake recipe with step by step photos.Mangoes are in season and why not use it in various recipes and enjoy the mango flavors at its best.I had posted earlier a Mango Pound Cake recipe which has eggs in it.Today I am posting an easy version of eggless mango cake using semolina. I had prepared this eggless mango cake recipes followed by the recipe here many times before but never got to post it here in my blog. This mango cake is made with semolina and I must say that it tastes almost like mango sooji halwa but in a lighter cake form and tastes absolutely delicious.Also it is a simple recipe with easily available ingredients in the kitchen.So what are you waiting for? do give it a try before this mango season and treat your friends and family with this delicious cake.

Check out other mango desserts recipes in my blog - Aamras, Mango Fudge, Mango Ice-cream, Mango Kulfi, Mango Pannacotta, Mango Phirni, Mango Sheera, Mango Shrikand, No Churn Eggless Mango Ice-Cream

Here is how to make mango semolina cake with step by step photos:
Eggless Mango Semolina Cake Recipe:

Yields: 1 loaf  | Recipe source: here

Prep time: 15 mins |  Baking time:25-30 mins | Total time: 45 mins

Cuisine: Indian | Category: Eggless Baking

Ingredients:

1 cup Fine Semolina(Chiroti rawa)

1 cup Mango puree( puree from 2 large ripen alphonso mangoes)

1/2 cup Sugar

1/3 cup Butter,melted or 1/3 cup Oil

1 tsp Baking powder

4 Cardamoms,seeds

1/4 cup mixed sliced Nuts(pistachios,almonds,walnuts)

Method:

• Powder the sugar and cardamom seeds to a fine powder.

• Cut mangoes into pieces and grind it to a fine puree.

• Add baking powder to the semolina and mix it well.

• Add melted butter(or oil), mango puree to the semolina and mix it nicely and leave it aside for 15 mins until the semolina mixture becomes thick by absorbing the mango puree.
• Preheat the oven at 180 deg C / 350 deg F for 12-15 mins.

• Now add chopped nuts(reserve few to add on top) to the mango semolina mixture and mix it nicely and pour it into the greased loaf tin and bake at 170 deg C for 25-30 mins, keep an eye after 25 mins,it might get browned faster.

• Do a toothpick test, if you prick in the center of the cake and remove, if it comes out clean means it is done.

• Remove the pan from the oven and rest it for 10 mins in the pan and then turn it on the wire rack and let it cool completely.

Slice and serve it as a snack or dessert.

Notes:

1. Always use good quality mangoes , the final color of the cake depends on the color of the mangoes.
2. You can use even tinned mango pulp instead of the fresh mango pulp.
3. The mangoes I used were very sweet and 1/2 cup of sugar was enough for it, if your mangoes are not sweet you can increase it to 3/4 cup.
4. The original recipe asked for 1/2 cup butter, but I have used 1/3 cup melted butter and it worked fine too.
5. You can use regular semolina too by grinding it in the mixie briefly.Do not roast the rawa.
6. If the semolina mixture does not become thick even after 15 mins leave it for another 5 mins.

Technorati Tags: mango semolina cake,mango cake,eggless mango cake,eggless baking recipes,ripen mango recipes,snacks recipes,tea cakes

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Mango Falooda Recipe | Mango Dessert Recipes

Mango Falooda recipe with step by step photos.I was introduced to Falooda only in Mumbai.It had almost become a norm for me to have it in the famous shop Badshah on my every visit to crawford market. I love their rose falooda the most and I do not miss the mango falooda during mango season and order Kesar falooda too at times.One has an option of having 1/2 falooda and the portion they used to serve as half itself was so heavy for one person.

Rose falooda is the classic version of falooda and it is a medley of rose syrup , basil seeds , cold rose milk,falooda sev and ice cream.Rose syrup adds a nice flavor to the falooda and basil seeds cool the body in summers.Coming to Mango falooda recipe, the combination of mango puree ,cut mango cubes,mango ice cream in sweetened milk,falooda sev and basil seeds flavored with rose syrup and topped with nuts and tutti frutti which adds a nice bite to it, how can something like this go wrong?I would say that it is the utmost mango delicacy in one glass, it tastes amazing. Do not miss to try this simple and delicious mango falooda recipe this summer and before the mango season ends.More over one can do all the prep work ahead and just assemble it in 5 mins when you have guests,I am sure they would be bowled over with this Mango falooda.

Check out other mango desserts recipes in my blog:

• Aamras  ,Mango Fudge
• Mango Ice-cream,Mango Kulfi
• Mango Pannacotta,Mango Phirni
• Mango Sheera,Mango Shrikand
• No Churn Eggless Mango Ice-Cream

Here is how to make mango falooda recipe with step by step photos.

Mango Falooda Recipe:

Serves 2 | Author: Prathibha

Prep time: 25 mins | Cooking time: 5 mins | Total time: 30 mins

Cuisine: Indian | Category: Desserts/Beverages

Ingredients:

1 large ripen Mango,chopped(alphonso or kesar)

1 cup Milk,boiled and cooled

1.5-2 tbsp Sugar

1/2 cup Vermicelli/Falooda sev

4 scoops Mango Ice cream/Vanilla Ice cream

2.5 tbsp Basil seeds(sabja seeds)

2-3 tbsp Rose syrup

2 tbsp chopped Cashewnuts

1 tbsp Tutti Frutti

2 glazed Cherries,to garnish 

1/3 cup Jelly,cut into cubes(optional)

Method:

• Wash,peel and chop the mango into pieces.Reserve 1/3 cup of mango pieces and grind the rest to a smooth puree.Refrigerate it until it's usage.

• Slightly dry roast vermicelli taking care that it does not change color and add water to it and cook until done and strain the cooked vermicelli and pour cold water on it,this ensures that the cooked vermicelli stay separate.If you are using falooda sev cook it as per the instructions.Chill it until its use.
• Soak basil seeds in 1/2 cup water for half an hour or until it swell up nicely.
• If you are using jelly,prepare it as per the instructions and let it set and cut it into cubes and keep it ready.
• Boil milk and mix in the sugar and let it cool and refrigerate it until it is chilled.
• Now take two tall serving glasses and pour 1-1.5 tbsp of Rose syrup in each glass and then add 1 tbsp of swollen basil seeds on it.

• Add some mango cubes and jelly cubes (if using) and then add 3-4 tbsp of cooked falooda sev/vermicelli in both the glasses.

• Now add few more mango cubes and swollen basil seeds and then add 4-5 tbsp of mango puree in both the glasses.
• Now gently pour sweetened milk into the glass until the desired level and then add some more tablespoons of mango puree on top in both the glasses.Keep enough space to add the ice cream, else the drink will over flow once you add ice cream to it.

• Add 1-2 scoops of Mango ice cream(or vanilla ice cream) and garnish it with chopped cashewnuts, tutti frutti, chopped mango pieces and a glazed cherry on top in both the glasses.

Serve immediately with long spoon and straw and enjoy!!

Notes:

1. One can prepare the mango falooda according to their personal choice, there are no hard and fast rules while making it.
2. I sometimes like to add mango milkshake instead of mango puree and milk separately, this actually keeps it thick.
3. The addition of rose syrup is optional, if you do not have it skip it totally or use roohafza instead.
4. You can use ready made/tinned mango puree when mangoes are not in season and skip mango pieces in the recipe and follow the same recipe.
5. I love to add mango ice cream to the mango falooda but one can add simple vanilla ice cream to it and enjoy.
6. Mangoes like alphonsos and kesar are best for this recipe, but one can use their locally grown sweet mango variety to prepare this recipe.You can add sugar while grinding the mango if your mango is not very sweet.

Technorati Tags: how to make mango falooda,mango falooda recipe,mango desserts recipes,ripen mango recipes,bombay street food,falooda recipe,homemade falooda recipe

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Mango Smoothie Bowl | Easy Breakfast Smoothie Bowl Recipes

Mango smoothie bowl recipe with step by step photos.Smoothie bowls have been the latest craze over the Instagram and I always admired those artistic looking smoothie bowls. Actually it does not require a post but I am posting a simple Mango smoothie bowl recipe which gives a fair idea about the ingredients that go in it so that any one can prepare it at home and enjoy.

If you have cut frozen fruits preparing a smoothie bowl is a breeze.The preparation process of smoothie bowl is very simple and one can create smoothie bowl according to their personal choice. The options for the base smoothies are endless - mixed berries, avocados, bananas, mangoes or combination of fruits. The toppings are left to each individual's choice - use the fruits of your choice along with the base fruit used in the smoothie, berries, various nuts like almonds, cashews, walnuts, pecans, pistachios and dried cranberries(or raisins). Apart from fruits,berries and nuts , the addition of various seeds - pumpkin, sunflower,melon seeds,chia seeds and coconut flakes adds a nice bite to the smoothie bowl. I usually serve mine with either granola or weetabix but one can even avoid it if you don't have it or can be eaten with cornflakes.
Smoothie bowls are quite heavy and keeps you full until mid morning.One can even blend oats with the frozen fruits with yogurt and add toppings of your choice.You can create your own smoothie bowl and enjoy those delicious looking smoothie bowls for your breakfast with out much effort.

Here is how to make mango smoothie bowl recipe with step by step photos:

Mango Smoothie Bowl Recipe:

Serves 1-2 | Author: Prathibha

Prep time: 15 mins | Cooking time: NIL | Total time: 15 mins

Cuisine: International | Category: Breakfast

Ingredients:

for smoothie base:

1 cup frozen Mango cubes

1 cut Banana,frozen

2/3 cup thick Curd/Greek Yogurt

1/4 cup Milk

2-3 tsp Honey

for toppings:

1/2 cup cut Mango cubes

1 small Banana,cut into pieces

1/2 Avocado,sliced(optional)

1/4 cup Blackberries(any berries will do)

1-2 tbsp Chia seeds, soaked in water for an hour

1.5 tbsp Pumpkin seeds

1 tbsp Sunflower seeds

1-2 tbsp chopped nuts of your choice(almonds,cashews,walnuts,pecans)

1 tbsp dried Cranberries(or raisins,optional)

2 tbsp Sweet coconut flakes,optional

1/3 cup Granola/Cornflakes or 2 Weetabix

1 tsp Honey,to drizzle

Method:

• Blend frozen mango cubes and banana cubes with yogurt,milk and honey to a smooth puree and pour it into one large serving bowl or 2 small bowls.

• Arrange the cut fruits - mango,banana,avocado and berries in a way you want.
• Sprinkle the nuts,seeds,cranberries(or raisins),sweet coconut flakes in a way you want.
• Add soaked chia seeds and sprinkle some chia seeds on top.

• Top it with granola or crumble weetabix on top and drizzle honey over it.

Serve it immediately.Mix it and enjoy eating, its delicious!!

Notes:

1. The addition of fruits are as per your wish. Bananas and berries go with any flavored smoothie bowl.
2. You can be experimental with various toppings of nuts,seeds etc.
3. You can create various fruit flavored smoothie bowls like Berry bowls where you can blend frozen berries with yogurt and milk to a desired consistency.
4. In case you do not like frozen fruit, use fresh fruit instead.
5. If you don't have chia seeds, use basil seeds instead.

Technorati Tags: mango smoothie bowl,smoothie bowls,easy smoothie bowl recipes,fruit smoothie bowls,breakfast smoothie bowls,smoothie bowls indian version,breakfast recipes,fruit based breakfast recipes

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Mango Pannacotta Recipe using Agar Agar | Layered Mango Pannacotta

Mango Pannacotta recipe using agar agar with step by step photos. Pannacotta is one of my favorite desserts and it is my go to dessert when I am confused which dessert to prepare for  the guests. I have already posted Vanilla Pannacotta which was always well received by my guests.I always demould the pannacotta and serve it with fresh fruit pieces and fruit reserves or berry coulis and hence it makes the dessert look even more tempting with minimum work.One can set the dessert either in small glass jar with both the layers of mango and vanilla(or coconut) one above the other or can set it in an angle like how I did to make it look more pretty.

I personally do not like hard pannacottas, for me the consistency should neither be runny nor hard.I like it soft, smooth and creamy kind of texture in my pannacotta. I always use China grass strands for pannacotta and always succeeded with the measurements as mentioned in the recipe to get the perfect texture.But I felt when it comes to agar agar powder you need to be bit experimental and decide on the quantity to get the texture you like. I had tried it once with 2 tsp agar agar powder for the mentioned quantity of milk(liquid) and I find the pannacotta bit hard and not for my liking and hence I mentioned 1.5 tsp of agar agar powder in the recipe. If you are sure of the quantity of powder for the amount of liquid, you please proceed with your measurements following the recipe.

I have tried both the versions of Mango Pannacotta - using cream and the Vegan Mango Pannacotta using Coconut milk and I must say that I like the version with the cream more as it was more creamy compared to the vegan version and is my personal preference. However I am posting both the regular version using cream and the vegan version of mango panncaotta using coconut milk so that one can adapt either of the two versions according to their choice.

Check out other mango dessert recipes in my blog here - Aamras, Amrakhand, Mango Fudge, Seekarane, Mango Ice-cream,Mango Kulfi, Layered Mango Phirni

Here is how to prepare  Mango Pannacotta recipe using agar agar with step by step photos:

Mango Pannacotta Recipe using Agar Agar:

Serves 10-12 | Author: Prathibha

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins + standing time

Cuisine: International | Category: Desserts

Ingredients:

for Mango layer:

2 large ripen Alphonsos,peeled and chopped

1/3 cup Water

1/4 cup Sugar

5 gms Agar-Agar strands or 1.5 tsp Agar Agar powder or 1 tsp Gelatine

juice of 1/2 Lemon

for Cream layer:

1 cup(250 ml) fresh full fat Cream,25%-30%

1 cup(250 ml) full fat Milk

1/2 cup Sugar

1 Vanilla bean or 2 tsp Vanilla extract

1/3 cup Water

5 gms Agar-Agar strands or 1.5 tsp Agar Agar powder or 1 tsp Gelatine

for Coconut cream layer-Vegan version(instead of cream layer):
1 cup Water
1 cup thick Coconut milk
1/2 cup Sugar
1/8 tsp Salt
1.5 tsp Agar Agar powder or 5gms Agar Agar strands

Method:

for Mango layer:

• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp HOT water.
• Peel and cut the mangoes into cubes and grind it to a smooth puree in the mixie.Measure it to get 2 cups of Puree.

• Remove the extra water from china grass mixture and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
• Add sugar to the mixture and let it dissolve completely and add the mango puree to the mixture until it becomes hot(not bubbling) and switch off the flame.Add lemon juice to it and mix nicely.

• Pour the mixture into individual small glass jars until they are filled into half. I have kept the jars in a muffin tray at an angle and poured the mixture and let it set until the time you prepare the cream layer.

for Cream layer:

• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp HOT water.
• In a thick pot add milk and cream together and bring the mixture to a boil on low flame.
• Add sugar to it and also add scraped Vanilla pod(or vanilla essence) to the mixture and mix well until the sugar dissolves.
• Meanwhile if you are using china grass,remove the extra water and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
• Remove the vanilla cream mixture off the heat.Add the strained melted china grass(agar-agar or gelatine) mixture and mix well immediately and keep it hot.
• Pour the mixture in the glass jars on the mango layer and let them come to a room temperature.
• Cover it with cling wrap or lids and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight.

for Coconut layer - Vegan version:

• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using agar agar powder just mix the powder in the water and bring it to a boil.

• Add sugar and let it dissolve completely.
• Now add coconut milk and salt and mix nicely and let it come to a boil,you do not need to make it bubbling.
• Add salt and mix it nicely.

• Pour the mixture in the glass jars on the mango layer and let them come to a room temperature.
• Cover it with cling wrap or lids and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight.

Garnish with small mango cubes and mint leaves.Serve it chilled.

Notes:

1. I used small glass jars so I did not grease them but if you want to unmold you can grease the bowls before pouring the mixture.Run the knife around the set pannacotta and gently tap it onto the serving plate.
2. It is a basic thumb rule to use 5gms of China grass for half liter of milk and hence I used the same measurements even for Pannacotta and I got really soft,silky and smooth dessert. 
3. Do not add melted china grass mixture to the cream mixture when it is boiling,this might curdle the mixture.It is always advised to add it only after it is removed from the stove.Always strain the china grass mixture as they contain small particles of undissolved china grass in it.
4. The addition of lemon is optional.But I highly recommend to use it as it lifts the mango flavor in the dessert.
5. You can add 1/3 cup of orange juice while blending mango,it enhances the mango flavor in the dessert.
6. For a VEGAN version avoid Gelatine in the recipe and use the coconut layer method instead of the cream layer method.

Technorati Tags: mango pannacotta recipe,how to make mango pannacotta,mango dessert recipes,mango recipes,dessert recipes,layered mango pannacotta,party recipes

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