Tag Archives: mango

TWD: Vanilla Mango Panna Cotta

Hi! How are you? I have been taking a bit of a blogging break. With the end of French Fridays with Dorie and a busy summer schedule, it seemed like the perfect time to take a break and focus on spending quality time with my daughter (who’s growing up way to fast!). But, I’m back briefly for Tuesdays with Dorie because I just couldn’t resist this recipe: Vanilla Mango Panna Cotta. I’ll be back to more frequent blogging in late August or September.

Vanilla Mango Panna Cotta

We love puddings and creamy desserts and Vanilla Mango Panna Cotta called my name. When I saw it on the TWD schedule I knew I had to make it. I have never made (or eaten?) panna cotta before, so I wasn’t quite sure what it was. It turns out panna cotta is an Italian pudding, thickened with gelatin rather than cornstarch or eggs. It is often served unmolded on a plate.

Vanilla Mango Panna Cotta is served in a glass or bowl because of the layer of pureed mango. The mango is left uncooked, and flavored with a bit of lime juice and optional honey (I left the honey out, but wish I had used some to round out the flavors). The mango layer is topped with a rich and creamy vanilla bean pudding.

Vanilla Mango Panna Cotta

This dessert was delicious and refreshing! It is perfect on a hot summer night, but because you can use frozen mango, it would also be nice in winter when you are longing for summer flavors.

You can find the recipe for Vanilla Mango Panna Cotta in Dorie Greenspan’s latest book, Baking Chez Moi.


Filed under Cooking

FFWD: Pork Roast with Mangoes and No Lychees

Pork Roast with Mangoes

Happy French Friday! This week for French Fridays with Dorie, we turned to a savory main dish called Pork Roast with Mangoes and Lychees.

I think the word “lychees” in the title of this recipe is the reason why it’s coming so late in the FFWD rotation. Until I actually read the recipe, I had a hard time envisioning something tasty.  Once I read the recipe, I knew it would be good!  Kind of a French-Asian infusion.

This recipe starts with a fairly small pork loin roast, which is browned in a Dutch oven. The braising sauce is built by first sauteing chopped onion and garlic.  Red wine vinegar is added, along with soy sauce, lime juice, honey, piment d’Espelette, a bay leaf, thyme, and fresh mango. I could not find lychees, fresh or canned, so I left them out. Put the pork roast back in the pot and gently braise for just under an hour.

Pork Roast with Mangoes

This was good!  The pork roast turned out tender and juicy, something that is not always easy to achieve with pork loin. The mango added a lovely flavor to the sauce that tasted delicious with the pork.  The Asian influences inspired my sides: sticky rice and Sesame Asparagus. I really don’t think we missed anything by not including the lychees.

If you are looking for something a little different to make with pork, give this recipe a try!

Have a great weekend!


Filed under Cooking