Mangoes are my favorite fruit of all, specifically Philippine Mangoes. Unfortunately, I haven’t seen fresh Philippine mangoes being exported here in Canada. So imagine my happiness when I saw frozen Mango chunks (from Cebu) in one of the major Canadian supermarkets! Now I can have a consistent supply of these sweet mangoes, even though they are the frozen kind.
Frozen fruits are actually better with smoothies as they instantly make it cold and creamier in consistency. So while drinking my favorite mango smoothie, I suddenly came up with the idea of turning it into a smoothie bowl, and that it has to be paired with something creamy – panna cotta seemed perfect! The result? A refreshing, cold dessert with a play on the textures of smooth, creamy, and a bit of crunch. When you take a bite, you’ll feel the creamy consistency from the vanilla panna cotta, mixed with the smooth mango smoothie, and the bite from the sliced fresh strawberries and mango chunks. Fresh flavors of summer in a bowl!!!
The Sweetest Mango Of All
Philippine Mangoes, which are also known as Carabao mangoes, are popular internationally because of its distinct sweetness. The 1995 World Guiness Book of Records listed it as the sweetest mango in the world. Besides being truly sweet – the Philippine mango is definitely also the most delicious and most tasty and way less fibrous than other countries’ mango fruits.
Mango Summer Smoothie Bowl with Vanilla Panna Cotta
for the vanilla panna cotta:
- 250 grams heavy cream
- 35 grams granulated sugar
- 6 grams gelatin powder
- 2 tablespoons cold water
for the mango smoothie:
- 200 grams frozen mango chunks
- 80 milliliters water
for the fresh fruit topping:
- fresh strawberries, sliced (as needed)
- fresh mango chunks (as needed)
- MAKE THE PANNA COTTA. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Set aside.In a saucepan, combine the heavy cream, sugar, and vanilla. Stir, using a spatula, until the sugar is dissolved. Bring cream just to a simmer. Remove from heat, then add the gelatine and stir until completely dissolved. Strain the mixture into another bowl that is placed over an ice bath. (Note 1) Cool down the mixture by mixing it with a spatula until slightly cool and creamier. Pour the mixture into small bowls or any molds you like. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- MAKE THE MANGO SMOOTHIE. In a blender, puree frozen mangoes and water until smooth. (Note 2)
- ASSEMBLY. Run the blade of a small knife between the panna cotta and the mold. Dip the mold in hot water for 30 seconds, then unmold into the center of a shallow bowl. Pour the mango smoothie around the panna cotta and garnish with fresh sliced strawberries and mango chunks. (Note 3)