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Time for Festive Mango Pana Cotta


This time of year I think we all need a lighter pudding, without the sugar but with some goodness to make up for all the over indulging. A simple dessert like this mango pana cotta is made with a few ingredients and will please even the most dedicated traditionalist. It’s sugar, gluten and dairy free which for many is the trifecta for a perfect dessert. There are some key ingredients that make this little gem more than just pudding.

Mangoes: mangoes are a great source of beta-carotene, this is essential for our bodies synthesis of vitamin A. The old tale that carrots make you see in the dark is due to the beta carotene and vitamin A role in vision. It is also essential for our immunity, bowel health, skin and integrity of the mucous membranes.

Gelatin: This is not the old sachet gelatin, its grass fed gelatin. Grass fed gelatin is a good source of collagen. Collagen is essential for the health of our skin, hair, and nails. Collagen also supports joint health, so for creaky knees, sneak some gelatin into your smoothie. One of the lesser known benefits of gelatin is that it supports gastrointestinal health by healing the gut lining and increasing nutrient absorbency. I use Great Lakes Grass Fed Gelatin.

Coconut cream: contains essential fatty acids such as caprylic acid and lauric acid which have powerful antimicrobial benefits. If you are trying to fight infections such as giardia, candida, urinary tract infections and recurrent throat infections adding some coconut oil, cream or milk is beneficial.

Recipe

Ingredients:

  • 2 mangoes flesh scooped out

  • 270 ml can of organic coconut cream

  • 1 tablespoon of Great Lakes Grass Fed Gelatin

  • 1 teaspoon of vanilla paste or vanilla powder

  • 2 tablespoons of maple syrup

  • Zest of grated lime (optional)

Directions: Place mango in a saucepan and cook until soft. Heat coconut oil with vanilla until almost boiling. Sprinkle gelatin on the coconut milk and add mango maple syrup and puree until smooth. Pour into glasses or dariole moulds and refrigerate for about 12 hours or until set.

Tip: This pana cotta is not just divine for desert but makes a very special weekend breakfast when topped with a scoop of paleo granola and berries.

For tailored advice on balancing diet, health and lifestyle make an appointment with Holy Mackerel Health – holymackerelhealth.com