Mango Panna Cotta Tart
Take your classic mango panna cotta to the next level with this no-bake mango panna cotta tart. A gelatin mixture made with milk, cream with mango puree is set into a buttery cookie crust and then topped with fresh mango slices.
Mangoes are just coming into the market, and we have been enjoying a few mango treats this week. From simple mango milkshakes to cheesecakes and this tart. Absolute heaven (see all mango recipes).
Why make this dessert?
- Quality Ingredients: Making your own homemade panna cotta allows you to select the finest ingredients, ensuring superior flavor and quality compared to store-bought alternatives.
- Customization: Homemade panna cotta offers endless opportunities for customization. You can adjust the sweetness, flavorings, and toppings to suit your taste preferences, making each batch uniquely yours.
- Control Over Texture: Making panna cotta from scratch lets you control the dessert’s texture. You can adjust the gelatin-to-cream ratio to achieve your desired consistency, whether you prefer a firmer set or a softer, more delicate texture.
- Healthier Options: Homemade panna cotta can be made with healthier ingredients, such as low-fat dairy or alternative sweeteners, to cater to dietary preferences or restrictions.
- Cost-Effective: While panna cotta may seem like a gourmet dessert, making it at home can be more cost-effective than purchasing it from a bakery or restaurant. Plus, you can make larger batches to enjoy throughout the week or for special occasions.
- Satisfaction of Mastery: There’s a sense of accomplishment that comes with mastering the art of making panna cotta from scratch. With practice, you’ll develop the skills and confidence to create restaurant-quality desserts in the comfort of your own kitchen, impressing friends and family with your culinary prowess.
Ingredients and substitutes
- Cookies – Graham crackers are very commonly used for the crust, but any cookies that you enjoy would work just as well for this tart.
- Whipping Cream – I have used 38% fat content for my whipping cream. You want to use at least 32%, if not more. Low-fat creams will set into a very soft Panna Cotta, which won’t cut into beautiful slices.
- Whole milk – You also need to use whole milk, not low-fat. However, you can substitute with almond milk if you prefer.
- Sugar – It is best to use castor or fine-grain white sugar. Since you want the sugar to dissolve easily without affecting the mixture’s color.
- Gelatin – It’s best to use unflavored gelatin so that the strawberry flavor shines beautifully.
- Mangoes – I have used fresh mangoes because they are in season. And yet, you can also use frozen mangoes for the puree. Just pulse in a food processor and sieve them through a sieve.
Step-by-step: Mango panna cotta tart
- Mango Puree – Pulse the mangoes in a food processor or blender until smooth. Sieve through a sieve to remove fiber. Use the amount requested in this recipe.
Pro tip – Straining the puree will remove the mango fiber. That will give a velvety texture to the panna cotta.
Cookie Crust
- Using a food processor, crush the graham crackers until a breadcrumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
Pro tip – Make sure you do not have large cookie chunks as that can cause the crust to break easily when slicing. - Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.
Pro tip – Freezing the tart will prevent the panna cotta mixture from soaking into the crust.
The Panna cotta mixture
- Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom.
Pro tip – Soaking the gelatin will ensure it dissolves into a smooth, not grainy mixture. - In a heavy-bottom saucepan, over medium heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
- Add the vanilla extract and the soaked gelatin milk. Continue cooking until the gelatin is fully dissolved and the mixture is thoroughly heated.
Pro tip – We do not want to boil the gelatin as it can make the gelatin chewy. - Take the mixture off the heat and add the mango puree. Sieve the mixture through a mesh to get any undissolved gelatin and press the puree through (see video).
- Gently pour the mixture into the chilled/partially frozen tart shell.
Pro tip – I prefer to pour over the back of a spoon for a gentle pour so it does not disturb the cookie crumbs. - Carefully place the tart in the fridge and chill for at least 4 hours until the pannacotta is set.
Pro tip – Place the tart on a baking tray so it is easier to move it around without spilling. - Once chilled, garnish the top of the tart with fresh mango slices.
Tips for success
- Use High-Quality Ingredients: Opt for fresh, high-quality ingredients, such as heavy cream, whole milk, and fresh vanilla beans, to enhance the flavor and texture of your panna cotta.
- Proper Bloom of Gelatin: Bloom the gelatin by sprinkling it evenly over cold water and letting it soften for about 5-10 minutes. This step ensures that the gelatin dissolves evenly when heated, resulting in a smooth texture.
- Don’t Boil the Mixture: When heating the cream mixture, avoid boiling it, as this can cause the gelatin to break down and result in a less stable panna cotta. Heat the mixture just until it’s hot and steamy, then remove it from the heat.
- Strain the Mixture: After heating the cream mixture, strain it through a fine-mesh sieve to remove any lumps or undissolved gelatin. This step ensures a silky-smooth texture in the finished dessert.
- Chill Thoroughly: Allow the panna cotta to chill in the refrigerator for at least 4-6 hours, or preferably overnight, to ensure it sets properly. This step is crucial for achieving the desired firmness and texture.
- Unmold with Care: To unmold the panna cotta, run a knife around the edge of each ramekin to loosen it from the sides. Then, dip the bottom of the ramekin in hot water for a few seconds to help release the panna cotta. Invert the ramekin onto a serving plate and gently tap to release the dessert.
- Serve with Complementary Toppings: Garnish the panna cotta with fresh berries, fruit compote, or a drizzle of caramel sauce to add flavor and visual appeal. These toppings complement the creamy richness of the dessert and enhance the overall presentation.
- Strawberry panna cotta or strawberry panna cotta tart
- Blackberry panna cotta or blackberry panna cotta tart
- Blueberry Panna Cotta tart
- Mango Panna Cotta
- See all Panna Cotta recipes
Frequently asked questions
Can I add panna cotta to a cookie crust?
Yes, you can. The gelatin in the panna cotta starts to set as soon as you place it in the fridge. A trick I use is to freeze my crust in the freezer an hour before I pour the milk mixture. The chilled crust instantly sets the mixture that hits the tart shell.
Does this panna cotta tart need to be refrigerated at all times?
Panna cotta is best served cold. So, you must chill the tart for a minimum of 3 to 4 hours for the gelatin to set. After that, you can keep it at room temperature for an hour or so, depending on the weather. Gelatin will start to soften at a warm room temperature. Hence, it’s best to bring the tart out close to serving time.
Can I reheat the panna cotta mixture?
The cream mixture must be poured into the tart while it is still slightly cool and in liquid form. If you wait too long, the gelatin will start to set in the saucepan. If that happens, gently reheat the mixture until it’s warm and liquid again.
Can I make this a vegetarian panna cotta?
Yes, you can if you use agar-agar instead of gelatin. Agar-agar is a vegetarian substitute made from seaweed and is more potent than gelatin.
You will need 2 tsp agar flakes for every cup of liquid. So, in this cake, 3 tsp of agar flakes can be used.
Also, unlike gelatin, agar must be boiled until thickened. So, add it to the cream-and-milk mixture and bring to a boil over medium-low heat, stirring, until thickened (about 5 minutes).
Mango Panna Cotta Tart
Take your classic mango panna cotta to the next level with this mango panna cotta tart. Gelatin mixture made with milk, cream with mango puree is set into a buttery cookie crust then topped with fresh mango slices.
Video
Ingredients
Cookie crust
- 7 oz (200 g) Graham crackers
- ¼ cup (60 g) Melted butter
- 1 tbsp Sugar
Mango panna cotta
- 1 cup (240 ml) Mango puree (about 2 mangoes chopped)
- 1 cup (240 ml) Whipping cream
- 1 cup (240 ml) Whole milk
- 1 tbsp Gelatin
- ⅓ cup (65 g) Sugar
Garnish
- 1 Mango sliced thinly for garnish
Method
- Mango Puree – Pulse the mangoes in a food processor or blender until smooth. Sieve thru a sieve to remove fiber. Use the amount requested in this recipe.Pro tip – Straining the puree will remove the mango fiber, which will give a velvety texture to the panna cotta.
Cookie Crust
- Using a food processor, crush the graham crackers until breadcrumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.Pro tip – Make sure you do not have large cookie chunks as that can cause the crust to break easily when slicing.
- Pour into a 9-inch tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.Pro tip – Freezing the tart will prevent the panna cotta mixture from soaking into the crust.
Panna cotta mixture
- Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom. Pro tip – Soaking the gelatin will ensure it dissolved into a smooth not grainy mixture.
- In a heavy-bottom saucepan, over medium-heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
- Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated thru. Pro tip – We do not want to boil the gelatin as it can make the gelatin chewy.
- Take the mixture off the heat and add the mango puree. Sieve the mixture thru a mesh to get any undissolved gelatin and press the puree through (see video).
- Gently pour the mixture into the cooled/partially frozen tart shell. Pro tip – I prefer to pour over the back of a spoon for a gentle pour so it does not disturb the cookie crumbs.
- Carefully place the tart in the fridge and chill for at least 4 hours until the pannacotta is set.Pro tip – Place the tart on a baking tray so it is easier to move it around without spilling.
- Once chilled – garnish the top of the tart with fresh mango slices.
Notes
- Graham crackers are commonly used, but I like to use my kid’s favorite digestive biscuits.
- Ensure you chill the cookie crust before you pour the panna cotta mixture to prevent crumbs from getting into the mixture.
- You can use fresh or frozen mangoes. If you add the frozen mango puree to the panna cotta, it will thicken the gelatin. If necessary heat it for a few seconds.
- You can add a bit less or more puree until you get the color you are looking for.
- You can make panna cotta tart or with or without the jello topping. Just like we did the strawberry panna cotta tart.
Very nice recipe chef ???. I just made it, I will enjoy a nice piece after 5 hours with my coffee. Thank you for your effort ???
It’s mango season in Miami so we have tons of mangoes., I made your panna cotta, no crust and it was simply perfect. Thanks for sharing!
Your tart looks absolutely beautiful. Just like the bright sun on a summer day. My mouth is drooling thinking of that lovely Panna Cotta and the mango. How exotic and enticing!. I need a slice of this in my life!❤❤????
This is a delicious fruit tart that is perfect for when you are looking for something sweet and full of mango flavor.
This is an absolutely gorgeous mango tart and I love the simple crust. The Rapoza mango tree we have at our house in Hawaii has almost no fiber, but it’s nice to know what to do in case we were using the more fibrous Pirie or other local types.
This mango tart is very similar to one from my local Asian bakery. This was light, silky and super easy to make.