Easy Mango Panna Cotta

Mango Panna Cotta is a rich, luscious and creamy Italian dessert is perfect for dinner parties, picnics or family gatherings. It’s one of the easiest make-ahead desserts to make!

I have been making panna cotta forever! Actually, it’s one of my husband’s favorite desserts. So, when I saw these gorgeous mangoes in my kitchen I knew I had to do something special with them.

I LOVE mangoes!! They bring back so many memories from my childhood. So yeah, I made good use of my mangoes and made this Easy Mango Panna Cotta.

Who doesn’t like quick and easy recipes, right? This mango panna cotta itself is literally ready in no time.

Let’s make this delicious panna cotta,

WHAT IS PANNA COTTA?

Panna cotta means ‘cooked cream’ in Italian. It includes very few basic ingredients like full fat cream, milk, a sweetening agent like honey or sugar, flavors like vanilla and gelatin or agar-agar or vegan jel for thickening and to hold the shape.

The final product is rich and silky smooth. Despite the heavy cream, this dessert is perfect as a light not-too-sweet dessert after a heavy meal. If you wish to make an even lighter panna cotta, you can replace some of the heavy cream with a lighter cream or milk. I tried it that way a few times and it was still very much delicious.

HOW TO MAKE MANGO PANNA COTTA:

For Mango Layer:

• Process mango and sugar(if needed) in a food processor until smooth. Transfer the puree to a pan and sprinkles the gelatin on top the puree as a layer, allow it to bloom for 5 minutes.
• Heat up the pan on low heat for 3-5 minutes. I recommend giving it a taste at this stage. If you prefer more sugar, stir it in.
• Set stemless wine glasses or tumblers in a muffin tin on an angle. If the glasses slide, place a tea towel underneath to stabilize.
• Allow it to slightly cools down and then pour to the glass and let it set in refrigerate for 2-3 hours.

For Cream Layer:

• Get a small sauce pan and pour in heavy cream, milk and sugar. On low heat, stir until the sugar has dissolved and until the cream is hot. Do not boil. Just turn off the heat, stir in vanilla essence and let it cool slightly.
• Then sprinkle the gelatin over slightly cooled cream, stirred it and let it bloom for 5 minutes.
• Pour into the glasses that has the set mango puree and refrigerate until set (at least 2 hours)

When you are ready to serve, garnish it with fresh mango bites or any other fresh fruit of your choice.

TIPS TO MAKE PREFECT PANNA COTTA:

• Blooming the gelatine – Sprinkle your gelatine over the cold milk in a saucepan in a single layer and let it sit. This helps in softening the gelatine to make it dissolve easier.
• DON’T bring the milk to a simmer – Make sure to be lukewarm which is enough to dissolve the gelatine and sugar.
• Mango Sauce : It does not really matter whether you use fresh or frozen pieces! Both works awesome for this recipe. Mango sauce can be substituted with any other sauce (strawberry, raspberry, chocolate, lemon curd).
• Vanilla Extract: It makes everything tastier but you can omit it if you don’t have it on hand.
• Panna Cotta Moulds – Panna Cotta can be served innumerable ways. I’ve served it in pretty wine glasses, preserve jars, drinking glasses, in tart form, in a cheesecake. So get creative with it
• Spray Oil – It’s best to give your mould a light rub of oil before pouring your panna cotta mixture in.This helps to demould easily.
• Dab Water – Before turning the panna cotta out, sprinkle little water onto the serving plate. This will allow you to move it around a little once turned onto the plate, in the case it doesn’t end up right where you want it.

CAN PANNA COTTA BE MADE THE DAY BEFORE?

Absolutely! It keeps well in the fridge. Once made, the panna cotta will keep in the fridge, covered, for up to 3 days.

If you are looking for more individual dessert recipes or similar ones to this mango panna cotta recipe, I have some ideas for you:

Vanilla Panna Cotta with Berry Sauce

Vanilla Panna Cotta with Orange Sauce

MANGO PANNA COTTA RECIPE:

INGREDIENTS:

For Mango Layer:
2 cups mango chunks , frozen or fresh
2 tbsp granulated Sugar
1 tbsp gelatin

For Cream Layer:
1 cup heavy cream or half and half
3/4 cup whole milk
1/3 cup granulated sugar (75g)
1/2 tsp Vanilla Essence
1 packet Gelatin

Mango Chunks, for topping

DIRECTIONS:

For Mango Layer:

1. Process mango and sugar in a food processor until smooth. Transfer the puree to a pan and sprinkles the gelatin on top the puree as a layer, allow it to bloom for 5 minutes.
2. Heat up the pan on low heat for 3-5 minutes. I recommend giving it a taste at this stage. If you prefer more sugar, stir it in.
3. Set stemless wine glasses or tumblers in a muffin tin on an angle. If the glasses slide, place a tea towel underneath to stabilize.
4. Allow it to slightly cools down and then pour to the glass and let it set in refrigerate for 2-3 hours.

For Cream Layer:

1. Get a small sauce pan and pour in heavy cream, milk and sugar. On low heat, stir until the sugar has dissolved and until the cream is hot. Do not boil. Just turn off the heat, stir in vanilla essence and let it cool slightly.
2. Then sprinkle the gelatin over slightly cooled cream, stirred it and let it bloom for 5 minutes.
3. Pour into the glasses that has the set mango puree and refrigerate until set (at least 2 hours).
4. When you are ready to serve, garnish it with fresh mango bites or any other fresh fruit of your choice.

RECIPE NOTES:

1. Sprinkle your gelatine over the cold milk in a saucepan in a single layer and let it sit. This helps in softening the gelatine to make it dissolve easier.
2. Don’t bring the cream – milk mixture to a simmer, make sure to be lukewarm which is enough to dissolve the gelatine and sugar. Milk can be substituted with half and half. And either heavy or whipping cream can be used.
3. It does not really matter whether you use fresh or frozen pieces! Both works awesome for this recipe. Mango sauce can be substituted with any other sauce (strawberry, raspberry, chocolate, lemon curd).
4. Vanilla Extract makes everything tastier but you can omit it if you don’t have it on hand.
5. Panna Cotta can be served innumerable ways. I’ve served it in pretty wine glasses, preserve jars, drinking glasses, in tart form, in a cheesecake. So get creative with it

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