In the warmer states of the India, summer always means the abundant arrival of mangoes. Juicy, fragrant and the color of the sun. Markets get flooded with local mangoes and every place has it’s unique mango. Summer is also when my family misses the mangoes. Why you ask?
Well if you haven’t had an Indian Mango, you haven’t had mangoes. Sadly the Indian mangoes are mostly available here in the states only as a highly processed and liberally sugared pulp in a tin. A terrible waste, if you ask me.
The Indian summers are filled with hot summer afternoons of luxurious mango eating. Most of the times they are eaten as is or made into a juicy pulp – aam ras, to be eaten with fresh of the griddle rotis. And when we tire of eating them they get transformed into jams, canned as pulps, go into the smoothies or are made into desserts or the famed mango lassi.
Now that I have reminisced about my Indian summer and the mangoes in India, let me get back to the reality and tell you that we do eat the mangoes available here. But we process them a bit differently. Grilling always helps bring out some of the mango flavors from the Central / South American or the Florida mangoes.
Since the theme of this month for Progressive eats dinner party was grilling, I decided to use the mango lassi as a base for my dish – Buttermilk Panna cotta with Grilled Mango Sorbet. Panna cotta is a perfect summer dessert – light and smooth with luxurious richness that is not too heavy. And pairing it with a grilled mango sorbet takes it over the top. The best part is that you can make both ahead of time.
A great panna cotta should quiver to the touch, like a blushing new romance. It should have the right amount of fat. And, for me personally, it should just have a hint of sweetness. For all those reasons I really like the buttermilk panna cotta recipe that I am sharing today. The buttermilk acts as the balance between the sweetness and creaminess. Just perfect!
Buttermilk Panna cotta with Grilled Mango Sorbet.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring It’s Grilling Time! hosted by Jane Bonacci, the author of The Heritage Cook. Today we are sharing recipes that are prepared on a barbecue or grill. Savory and sweet, you can cook your entire meal outside keeping your kitchen cool and perfect for hot summer evenings. We know you’ll enjoy the kiss of smoke in every bite! And I know you will enjoy the gluten free cookbook Jane has just co-authored “The Gluten-Free Bread Machine Cookbook”. It’s now available for pre-order. Check it out!
- Succulent Grilled Prime Rib (Gluten-Free) from The Heritage Cook
- Grilled Flank Steak and Asparagus with Béarnaise Butter from Creative Culinary
- Grilled Brazilian Rub Salmon from Jeanette’s Healthy Living
- Grilled Fattoush Salad with Chickpeas-Sweet Peppers Naan from The Wimpy Vegetarian
- Grilled Belgian Endive from Mother Would Know
- Grilled Buttermilk Pound Cake with Peaches and Mascarpone from The Red Head Baker
- Grilled Peach Melba from That Skinny Chick Can Bake
- Smoked Caramel Pineapple Ice Cream (No Churn) from Pastry Chef Online