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Put the creams and coconut chunks into a pan. Gently bring it to the boil, then set aside to cool and infuse for at least 1 hour.
Lightly oil the insides of 6 dariole or pudding moulds with sunflower oil. Soak the gelatine in cold water. Sieve the cooled, creamy mixture into a new pan, add the caster sugar and heat, stirring, until the sugar has dissolved. Drain the softened gelatine very well and stir into the cream until dissolved. Divide the mixture between the moulds, leave it to cool to room temperature, then cover and chill overnight.
To make the salsa, cut and dice the fleshy cheeks from each mango. Cut the flesh around the stones and whizz to a purée with the lime juice and 1 tbsp icing sugar. Mix the purée with the pulp from the passion fruit, zest from 1 lime and diced mango.
Dip each dariole in boiling water for a second to loosen, then turn each panna cotta out onto a plate. Top with coconut shavings and serve with the mango salsa.