Creamy, bright, and bursting with tropical flavor—the Mango Panna Cotta Recipe is the ultimate showstopper for any dessert table! This elegant Italian classic gets a sunny, summery twist with luscious mango purée, creating a refreshing treat that’s irresistible for mango lovers and panna cotta aficionados alike.
Why You’ll Love This Recipe
- Showstopping Layers: Each spoonful reveals a silky, creamy base topped with vibrant mango jelly—truly a dessert that looks as gorgeous as it tastes.
- No-Bake Ease: No oven needed! This Mango Panna Cotta Recipe lets the refrigerator do all the work, so you can prep ahead for stress-free entertaining.
- Naturally Gluten-Free: With zero flour and simple ingredients, it’s a treat that almost everyone at the table can enjoy.
- Fresh Mango Flavor: Using real mangoes means the taste is authentically bright, fruity, and not overly sweet or artificial.
Ingredients You’ll Need
This Mango Panna Cotta Recipe is all about a handful of carefully chosen ingredients—each one brings out the best in creamy, tropical flavor and ensures a dessert with wow-factor color and texture. Let’s talk about why every element matters!
- Heavy cream: The secret to that ultra-luxurious, classic panna cotta silkiness. Don’t skimp!
- Whole milk: Balances out the richness of cream for a perfectly soft, melt-in-the-mouth dessert.
- Granulated sugar: Just enough to sweeten the base and balance the zippy flavor of mango.
- Vanilla bean or pure vanilla extract: Adds heady aroma; use a real bean for extra wow, or extract for convenience.
- Unflavored gelatin: Absolutely essential for setting both the creamy base and that jewel-like mango layer.
- Cold water: Used to “bloom” the gelatin, making sure your panna cotta sets perfectly smooth.
- Pinch of salt: Just a touch makes all those sweet, creamy, fruity notes sing.
- Ripe mangoes: Use the juiciest, sweetest mangoes you can find! Make sure to puree and strain for the smoothest finish.
- Sugar (for mango layer): Because even the best mangoes sometimes need a little boost.
- Lemon juice: This splash of brightness keeps the mango flavor vibrant and prevents it from tasting flat.
Variations
What’s wonderful about a Mango Panna Cotta Recipe is how flexible it can be—whether you want to play with flavors, accommodate dietary needs, or use what you have in the kitchen. Here are some delicious ways to put your own twist on it:
- Dairy-Free Delight: Swap out the cream and milk for full-fat coconut milk for a tropical, lactose-free version.
- Berry Bright: Layer fresh raspberry or passionfruit purée over (or instead of) the mango for a fun, tart contrast.
- Spiced Mango: Add a hint of cardamom or ginger to the mango layer for subtle warmth and complexity.
- Mini Panna Cottas: Portion into tiny glasses or shot cups for party-perfect, bite-sized desserts.
How to Make Mango Panna Cotta Recipe
Step 1: Prep Your Molds and Bloom the Gelatin
Lightly grease your serving molds or ramekins (this helps the panna cotta release effortlessly later) and set them aside on a tray. Sprinkle unflavored gelatin over a few tablespoons of cold water; let it “bloom” for 5–10 minutes, so it fully hydrates and melts seamlessly into your cream base.
Step 2: Make the Creamy Panna Cotta Base
In a saucepan, combine the heavy cream, whole milk, sugar, vanilla, and a pinch of salt. Warm over medium heat, stirring gently, until the mixture is just at a simmer (don’t let it boil). Remove from heat, then whisk in the bloomed gelatin until completely dissolved—this step ensures the base sets up silky and smooth.
Step 3: Pour and Chill the Base
Let your cream mixture cool slightly, then carefully pour it into your prepared molds. Transfer the tray to the fridge and chill for at least 4 hours, or until the panna cotta is softly set. Patience here pays off, giving you that dreamy, delicate wobble we all love!
Step 4: Make and Add the Mango Layer
Peel and pit your ripe mangoes, then blitz them in a blender until silky smooth; strain to remove any fibers. Bloom more gelatin in cold water, then gently heat a few spoonfuls of the mango puree with sugar and lemon juice, whisk in the bloomed gelatin, and combine with the remaining puree. Cool completely before pouring over the set panna cotta bases, making sure not to disturb the base layer.
Step 5: Final Chill and Decorate
Chill the panna cotta glasses with the mango layer for another 2 hours, until the top is beautifully set. When you’re ready to serve, gently unmold onto plates or serve straight from pretty glasses. Add a flourish of fresh mint, coconut flakes, or anything your heart (and eyes) desire!
Pro Tips for Making Mango Panna Cotta Recipe
- Gelatin Magic: Always let your gelatin fully bloom in cold water before heating to ensure your layers have the smoothest, jiggliest set.
- Mango Purée Perfection: Strain your mango purée through a fine mesh for the silkier, more restaurant-worthy finish this recipe deserves.
- Layer Love: Be sure your panna cotta base is fully set—and that the mango mixture is at room temperature—before pouring it on to avoid mixing or melting the creamy layer below.
- Unmolding Success: To release the panna cotta from its mold, briefly dip the bottom in hot water for a few seconds, then invert and give it a gentle jiggle.
How to Serve Mango Panna Cotta Recipe
Garnishes
A sprinkle of toasted coconut, a sprig of fresh mint, or a scattering of diced mango and a grating of lime zest all elevate the Mango Panna Cotta Recipe’s visual appeal and bring extra pops of flavor. Even edible flowers or a swirl of passionfruit can turn each serving into a work of art!
Side Dishes
This dreamy dessert is wonderful on its own, but it pairs beautifully with crisp almond biscotti or buttery shortbread cookies for dunking. If you’re building a summer menu, serve it after a spicy curry or an herby grilled meal—it cools and refreshes the palate in the best way.
Creative Ways to Present
Get playful! Make individual panna cotta in vintage teacups, stemless wine glasses, or layering jars for a whimsical look. For parties, serve in tiny dessert cups or as part of a trio with other tropical treats. Top with spun sugar or mango “roses” if you’re feeling extra fancy.
Make Ahead and Storage
Storing Leftovers
Extra Mango Panna Cotta Recipe portions can be covered tightly and kept in the refrigerator for up to 3 days. Store them in their molds, glasses, or transfer to airtight containers—just avoid stacking anything on top to protect those perfect layers!
Freezing
While technically you can freeze panna cotta, the texture may become a little less creamy once thawed. For best presentation and mouthfeel, enjoy your Mango Panna Cotta Recipe fresh from the fridge—but if you must freeze, thaw overnight in the refrigerator and enjoy chilled.
Reheating
Panna cotta is served cold and never reheated. If your Mango Panna Cotta Recipe has been stored in the fridge, simply move it to the serving counter for a few minutes to take off the chill before unmolding or garnishing—resist the urge to warm it, as that would melt your masterpiece!
FAQs
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Can I use canned mango puree instead of fresh mangoes?
Absolutely! If mangoes aren’t in season, high-quality canned mango purée will work in this Mango Panna Cotta Recipe. Just check for added sugars and adjust the recipe’s sugar accordingly.
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What’s the best way to unmold panna cotta without breaking it?
Dip the base of the mold in hot water for about 5–10 seconds, then carefully loosen the edges with a thin knife and invert onto a plate. A gentle wiggle should do the trick!
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Can I make Mango Panna Cotta Recipe ahead for a party?
Yes, it’s the ideal make-ahead dessert! Make the recipe a day or two in advance, store covered in the fridge, and garnish just before serving for maximum freshness and beauty.
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How do I make this recipe vegetarian or vegan?
Simply swap traditional gelatin for a vegetarian alternative like agar agar, and use coconut milk or a creamy plant-based milk in place of dairy. Adjust quantities and setting times as needed, since agar sets differently than gelatin.
Final Thoughts
There’s just something magical about the way this Mango Panna Cotta Recipe brings sunshine to your palate and smiles to your table. I hope you give it a try—there’s so much joy in each creamy, fruity spoonful. Happy dessert making!
Print
Mango Panna Cotta Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 35 minutes
- Yield: 6 Panna Cotta
- Category: Dessert
- Method: Chilling, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy, luscious goodness of Mango Panna Cotta. This delightful dessert combines silky smooth panna cotta with a vibrant mango layer, creating a perfect balance of flavors and textures.
Ingredients
For the Panna Cotta Base:
- 2 cups heavy cream
- 1 cup whole milk
- 0.5 cup granulated sugar
- 1 vanilla bean or 2 teaspoons pure extract
- 2.5 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 pinch salt
For the Mango Layer:
- 2 ripe mangoes
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions
- Prepare Panna Cotta Base: Lightly grease molds and set on a tray. Bloom gelatin in cold water. Heat cream, milk, sugar, vanilla, and salt until simmer. Add gelatin and whisk until dissolved. Cool mixture and pour into molds. Chill for 4 hours until set.
- Make Mango Layer: Puree and strain mango. Bloom second gelatin. Heat some puree, dissolve gelatin, combine with the rest. Cool, pour over the set base, and chill for another 2 hours.
- Serve: Garnish with mint or coconut flakes before serving.
Nutrition
- Serving Size: 1 Panna Cotta
- Calories: 320
- Sugar: 22g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
