Mango Panna Cotta
Hey there friends. How are you doing? It feels as if summer is coming in hot this year. We are barely in June and we’ve had a few 90 degrees days. We are clearly going to need countless no-bake desserts to cool us down during the summer months. Today, I bring you a beautiful combination of creamy and sweet flavors in my Mango Panna Cotta dessert.
I have a few panna cotta recipes already, but if you are new to my blog and not sure what panna cotta is let me explain what you have been missing. Panna Cotta is a sweet cream dessert that is thickened with some sort of gelatin to hold its shape when serving. A lot of the time people infuse it with coffee flavor or vanilla but you know we are always taking things the tropical way here. So mango it is 🙂
I grew up with mango trees in my backyard growing up in Sierra Leone. They are one of my favorite tropical fruits and love adding them to my baked goods. I actually have another mango coconut panna cotta recipe but since I know not everyone loves coconut like me, I made this one for you.
This mango panna cotta is a layer of sweet cream infused with mango puree. You can make the puree by blending fresh mangoes together. This way, you get a rich mango flavor and it carries through it all. If you’d like, you can skip the different layers and just infuse all the cream with mango puree. I like the presentation of the two layers but it is optional.
To quickly walk you through the process in some pictures.
Gather up your ingredients. They are simple and straightforward. We start by combining the mango puree with gelatin.
Then we pour that layer into our serving ware. I angled the glasses in a muffin tin for that dramatic line and separation.
Chill this layer until set, about 4 hours refrigerated.
Then repeat the process with the cream layer. It’s as simple as that.
The panna cotta is creamy, rich, and indulgent. A silky smooth treat that is perfect for any hot summer day. I serve mine with some fresh mangoes.
Are you a mango fan? If so, let me know when you recreate this dessert what you think. I love hearing your stories about sharing my recipes with your friends and family.
Mango Panna Cotta
- 2 cups mango puree
- 2.5 teaspoons gelatin, divided
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
For mango layer
- In a small bowl, add 2 tablespoons of warm water. Sprinkle 1 teaspoon of
gelatin over the water and let it sit for about 10 minutes.
- In a small saucepan set over low heat, warm the mango puree and gelatin
that you prepared above. Mix until well combined and gelatin dissolves.
- Tilt your glasses to about 45 degrees and then pour in the mango puree
and let it set in the refrigerator for about 4 hours.
For cream layer
- In a small bowl, add 2 tablespoons of warm water. Sprinkle the remaining 1.5 teaspoons of gelatin over the water and let it sit for about 10 minutes.
- In a small saucepan set over low heat, combine the milk, sugar, and cream. Bring to a gentle simmer till all the sugar dissolves. Do not boil.
- Add the prepared gelatin to the milk mixture. Mix well until dissolved. Let the mixture cool for 10-15 minutes.
- Before you pour in the milk mixture, make sure that the mango puree has set well.
- Pour in the milk mixture and let it set in the refrigerator for at least 4 hours.
- Serve with more fresh mangoes on top.
Alternatively (no layers):
- Combine all the ingredients in a medium saucepan. Bring to a simmer over low-medium heat, stirring occasionally until the sugar and gelatin dissolve.
- remove from heat and let cool for about 10 mins.
- Divide mixture into 6-ounce ramekins. Chill the panna cotta in the fridge for at least 4 hours until set.
- Serve with fresh mangoes.
Your recipe is wonderful, easy to follow step by step. Thank you so much. The first time my mango purée wasn’t set. (I found lots of gelatin stuck on little bowl while I do washing lol) The second time was perfect everyone loves this mango panna cotta.
Can you freeze this mango panna cotta once it’s all set?
I haven’t tried freezing it so I am not sure how the texture would be after thawing. Feel free to try and let us know how it turns out!
how many cup of panna cotta i could make with this recipe?
( my cup = 100ml )
1 US cup = about 230ml. This recipe will make about 2-3 cups panna cotta
Hello. This looks delicious and I want to give them a try. I apologize if I’ve missed this information on the page somewhere but I’m curious what size glasses you used?
Hi Natalie, you can use any size glass you have. I used one that was 6oz.
This looks amazing! I plan to try it with vegetarian/vegan gelatin so will see if it works out. I am wondering can I make the mango puree layer and let it set in the fridge for longer than 4 hours like about 8 hours (covered with plastic wrap/foil) or is longer than 4 hours a bad idea? I would then come back and do the cream layer and let it set for 4 hours. Thank you.
Hi Kate! You can set it longer than 8 hours for sure. I won’t go more than overnight though.
Since it is only my husband and myself, do you think I can cut the receipt on half? II just happen to have fresh mangoes for this recipe. Thank you.
yes you can 🙂
SO cute! I love the contrast of colors and flavors.
Looks good! Any substitute for gelatin?
Hi Lola, sorry I haven’t tested any substitutes for gelatin in this recipe. However, feel free to experiment.
Oooh this looks light, cool, and delish. Thanks for the tutorial n pics on how to get that layer right. Super helpful.
We were 88 degrees today and will be over 90 tomorrow . Already ready for lighter, cooler dishes. Thank you😊
Thank you Macy! We are 92 here tomorrow. Summer is here 🙂