Creamy Mango Panna Cotta
This Mango Panna Cotta is smooth and creamy right down to the last spoonful! It’s a gorgeous dessert that will wow your guests at a party, and it also works perfectly as a homestyle pudding for mango lovers. The best part? You can make it up to several days ahead of time. Plus video tutorial!
Ever tire of the same old desserts? Don’t get me wrong, I love cheesecake and tiramisu as much as the next person. But sometimes we all need some new foodie experiences to inspire us, and this mango panna cotta will do just that! The tartness of the mango balances perfectly with the creamy panna cotta.
Panna cotta is one of the most popular desserts in Italy, where it translates as cooked cream. Sometimes panna cotta served plain, and it’s often flavored with anything from lemon or strawberries to espresso or chocolate.
We’ve served this mango panna cotta at dinner parties with rave reviews, and one reader made it successfully for a wedding shower. It’s a stunning, two-tone dessert that tastes and good as it looks!
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 ripe 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’ve used unflavored gelatin powder as a thickening agent. 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, you can leave the panna cotta in the refrigerator for several days covered in plastic wrap until ready to serve. The flavor actually improves with time.
If you prefer a lighter variation, you can directly substitute half and half milk for the heavy cream. The recipe may be slightly less creamy, but will still be delicious.
Watch How to Make Mango Panna Cotta:
Easy Mango Panna Cotta (with Video)
- 4 medium mangos, or 2 cups, peeled and pitted
- 1 cup mango juice
- 1 envelopes unflavored gelatin powder, see note
- 1 1/2 cups whole milk
- 1/3 cup sugar
- 3 envelopes unflavored gelatin powder, see note
- 1/2 tsp salt
- 1 1/2 cups heavy cream, or half and half
- 1/4 tsp vanilla extract
Toppings - optional
- 1/2 cup diced mango
- 1/2 cup raspberries
- 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!
Recipe adapted from Amy Tong
More mango desserts:
Editor note: Originally published Nov 15, 2016 and updated Sept 18, 2018.
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