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Recipe: Mango and Chia Seed Panna Cotta

By Chef Anees Khan
Last updated on: April 29, 2016 15:59 IST
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Anees Khan, chef-owner of Star Anise Patisserie in Mumbai shares an interesting mango-based recipe with us. You can share yours too!

Mango and Chia Seed Panna Cotta

Mango and Chia Seed Panacotta


  • 5 gm chia seeds 
  • 100 ml cooking cream
  • 20 gm sugar
  • 2 gm gelatin 
  • 5 ml vanilla essence
  • 1 medium sized Alphonso mango (Cut into small cubes)


  • Soak the chia seeds in warm water for 10 minutes until it becomes soft and blooms.
  • Soak the gelatine in double the amount of water until it becomes soft. Microwave for 10 seconds.
  • Warm the cooking cream, add sugar, vanilla essence and the melted gelatine and mix well. Strain this mixture.
  • Place the cooked cream mix over a bowl of ice to cool it down.
  • Pour a spoonful of chia seeds in a serving glass followed by a spoonful of diced Alphonso mangoes.
  • Carefully pour the cooled liquid cream over the diced mangoes leaving an inch of space in the glass.
  • Chill in the refrigerator for 2 to 3 hours.
  • Top the Panna Cotta with more diced mangoes, garnish appropriately and serve chilled.

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Chef Anees Khan