Mango panna cotta topped with mango cubes and mint

Mango Panna Cotta Recipe

A silky and elegant no-bake Mango Panna Cotta that blends creamy vanilla and ripe mango for a refreshing tropical dessert. Perfect for make-ahead entertaining.

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Course: Dessert

Cuisine: Italian

Prep Time: 25

Cook Time: 10

Chill Time: 6

Total Time: 6 35

Servings: Panna Cotta

Calories: 310kcal

Cost: $9

Equipment

6 Glass ramekins/cups For serving or unmolding
1 Saucepan Medium size
1 Small bowl For blooming gelatin
1 Blender To puree mango
1 Fine-mesh strainer Optional, for smooth texture
1 Spatula or whisk To stir mixture

Ingredients

For the Panna Cotta Base:

2 cups heavy cream
1 cup whole milk Reduces heaviness
0.5 cup granulated sugar Balances mango tartness
1 vanilla bean Or 2 teaspoon pure extract
2.5 teaspoon unflavored gelatin
3 tablespoon cold water For blooming gelatin
1 pinch salt Enhances flavor

For the Mango Layer:

2 ripe mangoes About 2 cups when pureed
2 tablespoon sugar Adjust to mango sweetness
1 teaspoon lemon juice Adds brightness
1 teaspoon unflavored gelatin For mango layer
2 tablespoon cold water For blooming gelatin

Instructions

Lightly grease molds and set on a tray.
Bloom gelatin in cold water for 5–10 minutes.
Heat cream, milk, sugar, vanilla & salt until simmer.
Add gelatin and whisk until dissolved.
Cool mixture and pour into molds.
Chill 4 hours until set.
Puree and strain mango. Bloom second gelatin.
Heat some puree, dissolve gelatin, combine with rest.
Cool, pour over base, and chill another 2 hours.
Garnish before serving with mint or coconut flakes.

Notes

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

Nutrition