Exotic fruits and vegetables were plentiful on the lush, tropical island where I grew up. Often, friends and family members would show up at work, home, school, the post office to share the bounty of bags and bags of fresh ripe fruit such as mango, lilikoi (passion fruit) and guavas. “We have so much, we do not know what to do with it”.
Flash forward many years later and I now live in Los Angeles. Although, we have a myriad of beautiful fruits to choose from, none of the choices come close to the flavors of the sweet, tree ripened gems of the tropics. Those were my thoughts until I discovered an amazing fruit puree from Costa Rica called Jungle Pulp!
I am finally able to recreate all the amazing mango desserts, drinks and savory dishes I loved when I was growing up.
Once you taste the mango, passion fruit and guava purees from Jungle Pulp, you will give up frozen fruit chunks, fruit in cans and tasteless, unseasonable fruit picked out of season.
Try my Mango Panna Cotta/Mango Pudding to cool you down during the long, hot days of summer.
Jungle Pulp Mango Panna Cotta/Mango Pudding
½ cup of Jungle Pulp Mango Puree
1 cup heavy cream
1 cup whole full fat milk
1 oz packet of unflavored gelatin (Knox Gelatin)
¼ cup of water
¼ cup pure cane sugar
½ tsp real vanilla extract
1) Heat ¼ cup of water in a small pot until it is at a slow simmer, add gelatin and stir until dissolved. As the gelatin dissolves and blooms it will become slightly thicker.
2) Add Jungle Pulp Mango Puree and heat again until it thickens to a syrupy consistency.
Panna Cotta Preparation:
1) In a 3-cup pot add heavy cream, milk and sugar, slowly whisk over medium heat until the sugar dissolves and it comes to a low rolling boil. Take off heat for 5 minutes.
2) Stir in gelatin and mango puree.
3) Stir well and pour onto serving bowls. Let cool for 30 mins the cover and place in the refrigerator for 5-6 hours
4) Serve with a garnish of fresh mango and 2 Tbsp of mango puree.