It’s almost Summer time here and I love how the markets are awash with the fruits and the colours of the season.

The scents of such fruits as Mangoes, Peaches and Nectarines are filling the air with promising sweetness and I feel inspired to create something to savour these sugary flavours.

The bright golden colours of Mangoes lure me in and I can’t resist the sweet and tangy satisfaction that these fruits deliver.

There are many ways to incorporate Mangoes into desserts but my favourite pairing is with Panna Cotta.

To add an Asian twist to Panna Cotta however, I have swapped Full Cream for Coconut Milk and added Sago Pearls for some textural interest. Sago Pearls are these lovely little translucent jelly-like balls that gives a pearly and bubbly affect. If Sago Pearls are not available then substitute it with Seed Tapioca.

This creamy, fruity marriage is really a pure yummy indulgence. Imagine a smooth creamy coconut texture interspersed with moments with sweetish tangs…. is this heavenly?

Try my Coconut Mango and Sago Panna Cotta recipe.