Make your next dessert a panna cotta and give it a mango twist. This mango panna cotta is rich, creamy, and decadent. It takes only 15 minutes to prepare and can also be made up to ahead of time.
Table of Content
Panna cotta means cooked cream in Italian, and this is absolutely one of my favorite desserts after Tiramisu. The options and flavor variations are endless. From simple vanilla and coffee to fruits, such as strawberry and blueberry. And, the best part is, that it is one of the easiest desserts to make in just 15 minutes.
Why make this panna cotta?
- This is a wonderful twist on the classic. It takes only 10 minutes to make this dessert and uses only 5 ingredients.
- I have used less sugar than traditional Panna cotta because mangoes are naturally sweeter than most other fruits.
- There are three components to this dessert.
- The cream mixture – A basic panna cotta is made with cream, milk, gelatin, and sugar.
- The fruit variation – Today, we add the mango puree to give make this a mango flavor.
- The jello top - You can omit this if you like, but it does add a lovely fruit layer to the panna cotta. So, I highly recommend it.
- The process is also fairly simple:
- Pulse the fruit - 2 mins
- Cook the panna cotta mixture - 5 mins
- Pour into cups - 2 mins
- Chill - 3 hours or overnight
- Prepare jello - 5 min
- Chill - 1 hour at least
Ingredients and substitutes
- 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 them in a food processor and sieve them through a sieve.
Mango panna cotta
- Mango Puree - Pulse the mangoes in a food processor or blender until smooth. Sieve thru a sieve to remove fiber. Use one cup for the panna cotta mixture and save the rest for the topping.
Pro tip - straining the puree will remove the mango fiber which will give a velvety texture to the panna cotta
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 individual serving glasses. Let chill in the refrigerator for at least 3 hours
Mango jello top
- In a saucepan, combine the water, gelatin, and mango puree. Let stand for 3 minutes
- Then heat over medium-low until gelatin is completely dissolved.
Pro tip - we want to bring it to the boil and take it off the heat immediately. Cook the gelatin too much will make it chewy. - Let cool slightly - then divide between the chilled panna cotta glasses. Chill for another hour at least before serving
- Enjoy
Tips for success
- 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 mango puree until you get the color you are looking for.
- You can make this panna cotta tart without the jello topping.
Frequently Asked Questions
A panna cotta will keep in the fridge for up to 3 days.
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.
Yes, because the milk mixture sets with the gelatin, there is no fear of the pastry getting soaked with the milk mixture. A perfect make-ahead dessert for any occasion. You can make this tart 2 days ahead as well.
Yes. The cream mixture must be poured into the individual cups 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 liquidy again.
Yes, you can if you use agar-agar instead of gelatin. Agar-agar is a vegetarian substitute made from seaweed and more potent than gelatin.
You will need 2 teaspoon agar flakes for every cup of liquid so in this case 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 3 minutes).
Printable Recipe
Mango Panna Cotta
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Panna cotta mixture
- 1 cup (240 ml) Milk
- 1 cup (240 ml) Whipping cream
- ¼ cup (50 g) Sugar
- 1½ teaspoon Gelatin
- 1 teaspoon Vanilla extract
- 1 cup (255 g) mango puree ((1 large))
Jello top
- 1 cup (255 g) Mango puree ((1 large))
- 1 teaspoon Gelatin powder
- ½ cup (120 ml) water
Instructions
- Mango Puree - Pulse the mangoes in a food processor or blender until smooth. Sieve thru a sieve to remove fiber. Use one cup for the panna cotta mixture and save the rest for the topping.Pro tip - straining the puree will remove the mango fiber which will give a velvety texture to the panna cotta
Panna cotta
- 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 individual serving glasses. Let chill in the refrigerator for at least 3 hours
Jello top
- Combine the water, gelatin, and mango puree. Let stand for 3 minutes
- Then heat over medium-low until gelatin is completely dissolved.Pro tip - we want to bring it to the boil and take it off the heat immediately. Cook the gelatin too much will make it chewy.
- Let cool slightly - then divide between the chilled panna cotta glasses. Chill for another hour at least before serving
- Enjoy
Recipe Notes & Tips
- 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 mango puree until you get the color you are looking for.
- You can make this panna cotta tart without the jello topping.
Nutrition Information
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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Jessica
Working with gelatin is so fun! This is a new must-try recipe for me.
Veena Azmanov
Thank you, Jessica.
thisiswholesome
You put together 2 of my favorite things. I've never tried mango flavored pannacotta omg do yummy!
Veena Azmanov
Thank you, Melissa
Erika
I love mango! This panna cotta looks divine. I'm pinning so I can make it later.
Veena Azmanov
Thanks Erika.
Michele Peterson
Our family loves mangoes and panna cotta so this recipe combine the best of both worlds. A beautiful way to celebrate mango season ( and use up all those mangoes!
Veena Azmanov
Thank you, Michele.
Biana
This looks so incredibly decadent and delicious! Thank you for sharing the step by step process for making it, I will definitely be trying it!
Veena Azmanov
Thank you, Biana. Happy you find the step by step useful