Mango Panna Cotta Recipe

: Homemade mango panna cotta in a glass jar with a golden mango topping on a white kitchen counter.

Mango Panna Cotta Recipe

A creamy, silky-smooth mango panna cotta recipe with a tropical twist. This easy no-bake dessert combines a rich vanilla panna cotta base with a vibrant mango layer, making it perfect for summer or elegant dinners.

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Course: Dessert

Cuisine: Italian, Tropical

Keyword: Best mango panna cotta recipe, Mango Panna Cotta Recipe, Mango panna cotta Recipe with gelatin, Mango panna cotta with coconut milk, Simple mango panna cotta recipe

Prep Time: 20

Cook Time: 5

Chilling Time: 4

Servings:

Calories: 250kcal

Cost: $8

Equipment

1 Saucepan For heating the cream mixture
1 Whisk To mix in the gelatin smoothly
1 Fine-mesh sieve For a silky-smooth texture
1 Blender/Food Processor To puree the mango
Measuring Cups & Spoons For accurate ingredient portions
Small Bowls For blooming gelatin
Serving Glasses or Ramekins To set the panna cotta

Ingredients

For the Panna Cotta Base:

2 cups Heavy cream Full-fat for best texture
½ cup Whole milk Can substitute with coconut milk
⅓ cup Granulated sugar Adjust sweetness to taste
1 Vanilla bean Scraped Use 1 teaspoon vanilla extract if unavailable
2 ¼ teaspoon Gelatin Unflavored
3 tablespoon Cold water For blooming gelatin

For the Mango Layer:

2 Ripe mangoes Peeled & diced Alphonso or Ataulfo preferred
2-3 tablespoon Sugar Adjust based on mango sweetness
1 tablespoon Lime juice Balances the sweetness
½ teaspoon Gelatin For setting the mango layer
1 tablespoon Cold water For blooming gelatin

For Garnish

As needed Fresh mango cubes Optional Adds freshness
As needed Mint leaves Optional For a fresh look
As needed Toasted coconut flakes Optional Adds crunch

Instructions

Sprinkle gelatin over cold water and let sit for 5-10 minutes.
Heat cream, milk, sugar, and vanilla until just simmering. Do not boil.
Remove from heat, add bloomed gelatin, and whisk until dissolved.
Strain mixture, pour into glasses, and refrigerate for 2 hours.
Puree mango with sugar and lime juice until smooth. Strain for a silky texture.
Bloom gelatin, warm a small portion of mango puree, then mix with gelatin.
Pour mango layer over set panna cotta and refrigerate for 2 more hours.
Let sit for 10 minutes before serving. Garnish with fresh mango cubes and mint.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition