Ingredients:

• 2 ripe Alphonso mangoes
• 15g sugar (adjust according to taste and sweetness of mangoes)
• 1/2 tablespoon Keya Cardamom Powder
• 1/2 tablespoon Keya Nutmeg Powder
• 1 tablespoon gelatin powder
• Water (for soaking gelatin)
• Mango cubes for garnish

Instructions:

Prepare Mango Puree:

• Peel and dice the mangoes. Put them into a blender or food processor and blend until smooth to make mango puree.

Sweeten Mango Puree:

• Transfer the mango puree into a bowl.
• Add sugar to the mango puree and stir until the sugar dissolves completely.

Add Spices:

• Mix in the Keya Cardamom Powder and Keya Nutmeg Powder into the sweetened mango puree. Ensure it's well combined.

Prepare Gelatin:

• In a small bowl, pour some warm water.
• Sprinkle gelatin powder over the water and let it sit for a few minutes to bloom.

Combine Gelatin with Mango Mixture:

• Once the gelatin has bloomed, gently warm the bowl (you can do this by placing the bowl in a larger bowl filled with hot water).
• Stir the gelatin mixture until it's completely dissolved.
• Slowly pour the dissolved gelatin into the mango mixture while continuously stirring to ensure even distribution.

Assemble:

• Pour the mango panna cotta mixture into serving glasses or molds.
• Place the glasses or molds in the refrigerator to set for at least 4 hours or until firm.

Garnish:

• Once set, remove the mango panna cotta from the refrigerator.
• Garnish with fresh mango cubes on top.

Enjoy your delicious Mango Panna Cotta!