Mango Panna Cotta is the Italian-born BFF of your favorite pudding, and omg is absolutely the best thing ever. It’s creamy and rich, smooth and velvety in a way that no one can resist. Wow your guests with this refreshing make-ahead dessert at your next party!
This could become your favorite dessert if you love mango. The tartness of the mango balances perfectly with the panna cotta. We used stemless wine glasses for serving to show off the colors, but any tumbler will work too.
Mangos comes in many shapes and sizes, ranging from the Tommy Atkins from Florida to the Ataulfo from Latin America:
Pick mangos that are soft to the touch without being wrinkly. If you simply can’t find any fresh mangos then use frozen mango chunks.
Panna cotta is a famous dessert hailing from Italy and translates as “cooked cream”. It’s a softly set pudding that is firm, but velvety smooth. It’s made in many flavors including vanilla, strawberry, lemon, espresso, the list goes on …
How to Make Mango Panna Cotta
There are two parts: the mango puree, and the vanilla panna cotta itself. To make it, start by peeling your mangos. Then cut the flesh into chunks and add them to a blender or food processor. Pulse for 5-10 seconds and voila!
You should have a nice smooth puree, but if not just pulse a bit longer. Because the mango puree needs to support the vanilla panna cotta on top, we need a thickening agent to help it set.
We’ve used 1.5 teaspoons of gelatin or agar agar powder. Soften the gelatin by sprinkling it on top of some mango juice and waiting a few minutes.
Once you’ve mixed the mango puree into the thickened mango juice, you’re ready to pour the blend into your wine glasses. Our favorite hack for doing this is to use a muffin tin with a hand towel underneath to stabilize the glasses on an angle.
Then let it chill in the same position for 2 hours to set. Be careful not to upset the muffin tin while you’re transporting it over to the fridge!
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. You can garnish with a few chunks of mango and raspberry.
In terms of serving, mango panna cotta is one of the great make-ahead desserts for a party. You can leave it in the refrigerator for several days covered in plastic wrap, and then simply remove it when you’re ready to serve! We find the flavor actually intensifies as the time passes.
Watch our quick tutorial to see how to make it:
If you prefer a lighter variation, simply substitute half and half milk for the heavy cream one for one. The recipe may be slightly less creamy, but will still be delicious. Have fun and enjoy!
It’s a great no bake dessert for summer, but once you get addicted like us it becomes a staple all year long.
Check out our Mango Cheesecake Charlotte recipe too: