• Mango Puree - Pulse the mangoes in a food processor or blender until smooth. Sieve thru a sieve to remove fiber. Use the amount requested in this recipe.

  Pro tip - Straining the puree will remove the mango fiber, which will give a velvety texture to the panna cotta.

Cookie Crust

• Using a food processor, crush the graham crackers until breadcrumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.

  Pro tip - Make sure you do not have large cookie chunks as that can cause the crust to break easily when slicing.
• Pour into a 9-inch tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.

  Pro tip - Freezing the tart will prevent the panna cotta mixture from soaking into the crust.

Panna cotta mixture

• Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom.

  Pro tip - Soaking the gelatin will ensure it dissolved into a smooth not grainy mixture.
• In a heavy-bottom saucepan, over medium-heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
• Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.

  Pro tip - We do not want to boil the gelatin as it can make the gelatin chewy.
• Take the mixture off the heat and add the mango puree. Sieve the mixture thru a mesh to get any undissolved gelatin and press the puree through (see video).
• Gently pour the mixture into the cooled/partially frozen tart shell.

  Pro tip - I prefer to pour over the back of a spoon for a gentle pour so it does not disturb the cookie crumbs.
• Carefully place the tart in the fridge and chill for at least 4 hours until the pannacotta is set.

  Pro tip - Place the tart on a baking tray so it is easier to move it around without spilling.
• Once chilled – garnish the top of the tart with fresh mango slices.