Mango Panacotta

• 2 3/8 tablespoons sugar
• 1/2 cup cream
• 2 11/16 tablespoons milk
• 2 vanilla sticks
• 5/8 cup mango whole
• 4 7/8 tablespoons mango puree
• 5/8 teaspoon gelatin
• 3 tablespoons lemon juice

1. Place the cream and milk in a saucepan . Halve the vanilla bean lengthwise , scrape out the beans and add the seeds and pods to the saucepan.
2. Add the sugar and bring to a simmer over medium-low heat , stirring occasionally.
3. Discard the vanilla pod.
4. Sprinkle the gelatin over the milk in a bowl and let it stand until the gelatin softens.
5. Stir the gelatin mixture into the hot cream mixture.
6. Divide the mix in ramekins and refrigerate until set.
7. For the mango compote , wash the mangoes then dice into small pieces.
8. In a bowl toss them with sugar and lime juice , cook over low heat.
9. As they stand, they'll release juices to make a sauce.
10. Cook for 5 minutes longer and transfer them to a clean bowl.
11. Once cooled top them on the panacotta and serve.

sugar, cream, milk, vanilla sticks, mango, mango puree, gelatin, lemon juice

Taken from www.yummly.com/recipe/Mango-Panacotta-1102943 (may not work)