Mango Panna Cotta
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Mango Panna Cotta is a smooth and creamy Italian dessert down to the last spoonful! It’s easy to make ahead of time when you’re entertaining. Perfect for parties, potlucks and picnics!
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When you’re looking for a different type of dessert, look no further than this mango panna cotta for inspiration! Panna cotta is one of the most popular desserts in Italy, where it translates as cooked cream.
In this panna cotta mango concoction, the tartness of the fruit contrasts beautifully with the creamy panna cotta. We’ve served it at dinner parties, and one reader even made it for a wedding shower!
How to Make Mango Panna Cotta
There are two parts: the mango puree, and the vanilla panna cotta itself. You want to make sure you’ve got juicy ripe mangos for the best flavor.
Cut them into chunks and blend into a smooth puree in the blender. We’ve then used gelatin powder to thicken the puree.
Once you’ve mixed the mango puree into the thickened mango juice, you’re ready to carefully pour the blend into your stemless wine glasses. We used 15 oz wine (440 ml) glasses, and smaller sizes will also work.
The glasses are held in place using a standard muffin pan with a hand towel underneath so they don’t shift. Then let the liquid cool in position for 2 hours to set, taking care not to disturb the muffin pan!
The final step is making the panna cotta mixture, which is essentially milk, cream, sugar, vanilla and gelatin cooked over low heat. Once it’s ready and cooled to room temperature, pour it over the mango mixture to fill up the glasses.
In terms of serving, you can leave the panna cotta in the refrigerator for several days covered in plastic wrap. Then garnish with a few chunks of mango and raspberry right before serving.
Mango Panna Cotta
- 4 medium mangos, peeled and pitted, about 2 cups
- 1 cup mango juice
- 1 envelope unflavored gelatin powder, see note
- 1 1/2 cups milk
- 1/3 cup sugar
- 3 envelopes unflavored gelatin powder, see note
- 1/2 tsp salt
- 1 1/2 cups heavy cream, see note
- 1/4 tsp vanilla extract
Toppings - optional
- 1/2 cup diced mango
- 1/2 cup fresh berries
- Add mango flesh to a blender and puree until smooth. Set aside.
- In a small bowl, add mango juice and sprinkle gelatin on top. Wait 5 minutes for gelatin to soften and then mix with a spoon.
- Microwave mango juice for 1 minute on high power. Stir again for one minute until gelatin has dissolved.
- Set stemless wine glasses or tumblers in a muffin tin on an angle. If the glasses slide, place a tea towel underneath to stabilize.
- Mix together the mango puree and mango juice mixture. Pour into glasses to a half inch below the rim, and chill in position at least 2 hours to set.
- In a small saucepan, add milk and powdered gelatin and wait 10 minutes.
- Raise heat to medium, add sugar and stir several minutes to dissolve.
- Remove saucepan from heat and stir in the cream, vanilla and salt.
- Once at room temperature, pour into the glasses enough to cover mango. Chill for 1-2 hours until set.
- Garnish with optional raspberries and diced mango. Serve and enjoy!
- You can substitute half and half milk for heavy cream if you prefer a lighter version.
- As we've received many questions about gelatin conversion, use the table to determine the correct amount of gelatin:
Please read our nutrition disclaimer.
Other popular panna cotta recipes include strawberry panna cotta, lemon panna cotta and chocolate panna cotta.
More mango recipes:
Editor note: Originally published Nov 15, 2016 and updated June 21, 2019.