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.
Table of Content
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?
- This is probably one of the easiest desserts to make in less than 10 minutes.
- It needs a few hours to chill, which means it is the perfect make-ahead dessert for entertaining.
- The classic panna cotta does not travel well but this one definitely makes an impressive dessert to take with you to family and friends.
- I am using fresh mango because they are in season. But, you can also use frozen mangoes for the panna cotta. And, instead of fresh sliced mangoes for garnish perhaps you can use the same mango jello we used in our classic recipe.
- There are two components to this tart.
- The crust – Today, I am using a cookie crust to make this a no-bake tart. You can also use a shortcrust pastry, and I shared that with you when I made my strawberry panna cotta tart.
- The cream mixture – A basic panna cotta is made with cream, milk, gelatin, and sugar. That’s also what we have in this recipe with added mango puree of course.
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 a minimum of 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 color of the mixture.
- 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.
Mango panna cotta tart
- 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. That 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 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.
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 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
- 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 with or without the jello topping. Just like we did the strawberry panna cotta tart.
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 in 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 slightly cooled while it is still 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 teaspoon agar flakes for every cup of liquid. So, in this cake 3 teaspoon 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 until thickened (about 5 minutes).
Printable Recipe
Mango Panna Cotta Tart
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Calories: 316kcal
Adjust Servings Here: 9 servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cookie crust
- 7 oz (200 g) Graham crackers
- ¼ cup (60 g) Melted butter
- 1 tablespoon 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 tablespoon Gelatin
- ⅓ cup (65 g) Sugar
Garnish
- 1 Mango (sliced thinly for garnish)
Instructions
- 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.
Recipe Notes & Tips
- 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.
Adapted from -
Nutrition Information
Calories: 316- kcalCarbohydrates: 35- gProtein: 5- gFat: 18- gSaturated Fat: 10- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 5- gTrans Fat: 1- gCholesterol: 52- mgSodium: 216- mgPotassium: 183- mgFiber: 2- gSugar: 22- gVitamin A: 1146- IUVitamin C: 19- mgCalcium: 73- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Enriqueta E Lemoine
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!
Loreto and Nicoletta
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!❤❤????
Sharon
This is a delicious fruit tart that is perfect for when you are looking for something sweet and full of mango flavor.
Beth
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.
Brianna
This mango tart is very similar to one from my local Asian bakery. This was light, silky and super easy to make.