Caramelised mango with coconut panna cotta

Having an organic veg box delivered is a great way to get your hands on a regular supply of top quality, super-fresh fruit and vegetables direct to your door. It's brilliant for those times when there's just too much going on and you're just too busy to get to a market or a good greengrocers. I love my veg box and wouldn't be without it.

Of course there are times when the veg box presents challenges, sometimes I get vegetables or fruit that I'm not used to cooking or on rare occasions something that I just don't like that much. The last two weeks have been like that, It's obviously the time for mangoes because they've been in my box two weeks in a row.I've used mango a few times before but it's not something I often buy. I've made mango cheesecake before and a really fantastic spicy mango salsa, this time however I chose to chop it into chunks and caramelise it to make a sweet, golden mango compote. It would have made a great topping for ice cream or paired with a dollop of Greek yogurt, I chose to serve mine with a silky smooth coconut panna cotta.Panna cotta is a classic Italian dessert that's incredibly easy to make having just four ingredients, cream, sugar, gelatine and vanilla. To make a coconut panna cotta I left out the vanilla and substituted some of the cream for coconut milk, the flavour of coconut isn't strong but the cream does have a light, delicate, tropical coconut flavour, the perfect partner to sweet sticky caramelised mango.

Coconut panna cotta with caramelised mango (Serves 6-8)

Ingredients:
For the caramelised mango:

• 1 Large mango, peeled, stoned and diced
• 5 Tablespoons white sugar
• Water

For the panna cotta:

• 600ml/1 Pint double/heavy cream
• 400ml Coconut milk
  
• 75g White sugar
• Gelatine leaves, enough to set 1 litre of liquid (Every brand of gelatine is different, I used 7 leaves of supercook gelatine but check your packet)

Method:
For the mango:

• Put the sugar in a pan with a few spoonfuls of water, put it on the heat and bring to a boil. Keep boiling until it has turned a golden caramel colour.
• When your sugar has caramelised add all the mango to pan, the sugar will seize but keep cooking and it will soften again.
• Cook until the mango is soft and coated with a sticky syrup.
• Set aside to cool for a few minutes then store in the fridge.

For the panna cotta:

• First off put your gelatine leaves into a bowl of water to soften.
  
• Place the cream, coconut milk and sugar into a saucepan and place on a gentle heat until it just begins to simmer, don't let the mixture boil.
• When the cream mixture is just beginning to bubble around the edges take it of the heat and add the gelatine one sheet at a time whisking the mixture after each sheet has been added.
• Once all the gelatine had been dissolved pour the mixture into molds or glasses and place in the fridge to set.
• Serve with a spoonful of caramelised mango on top.