Panna Cotta


For the syrup:
Mango 1 small (cubed)
Granulated sugars 8 tbsp
Water 4 tbsp
For Coconut Filling:
Coconut cream ½ cup
Gelatin powder 1 tsp + 1 tbsp water
Cream 1-1/2 cup
Caster sugar 4 tbsp (leveled)
Mango for garnish


Cooking Directions

1. Add 8 tbsp sugar with 4 tbsp water stir and simmer just 2 minute, syrup is ready.
2. Add mango cubes into syrup and set aside.
3. Mix gelatin and water stir let stand for a while.
4. Bring boil into coconut cream add sugar and cream stir and simmer for 2 minutes.
5. Add gelatin and stir spoon incorporate well, strain mixture through strainer so that no lump remains.
6. Garnish with mango cubes and mint leaves.

Mango Upside-down Cake


Ripe mangoes, sliced 2 cups
Lemon juice 2 tbsp
Butter 1 tbsp
Brown sugar 1/3 cup
Shortening 1/4 cup
Salt 1/4 tsp
Sugar 3/4 cup
Egg 1
Milk 1/2 cup
Flour 1, 1/4 cup
Baking powder 2 tbsp
Cherries for garnishing



1. Pour lemon juice over mangoes and allow to stand 15 minutes.
2. Melt butter in 8-inch pan or casserole.
3. Add brown sugar and cover with a layer of mango slices.
4. For the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg.
5. Sift dry ingredients and add alternately with milk.
6. Pour over mangoes and bake 50 to 60 minutes at 375 degrees F.
7. When cake is done, turn it out upside-down and serve while still warm.
8. Serve with whipped cream or a lemon or lime sauce and garnish with cherries.