Make your next dessert a panna cotta and give it a tropical mango twist. This mango panna cotta is creamy and decadent, with mango puree blended right into the gelatin-based mixture and more mango spooned on top before serving.
It takes just 15 minutes to prep and sets beautifully in the fridge—no agar needed. The texture is smooth and light, and the flavor is all mango, through and through. Serve it chilled with a mint leaf for an easy, elegant finish.
Panna cotta has always been one of my go-to desserts when I want something impressive without spending hours in the kitchen. After tiramisu, this is my next favorite—especially in summer. I first made this mango version years ago when I had some ripe fruit to use up, and it quickly became a favorite in our home. I’ve served it in wine glasses, mason jars, even tilted glass bowls for effect—and it always gets compliments. It’s sweet, elegant, and best of all, deceptively simple.
Why You’ll Love This Mango Panna Cotta
- A full-on mango flavor—puree blended into the panna cotta and more on top.
- Also, it uses just six simple ingredients—no agar, no complicated layers.
- In addition, prep takes only 15 minutes.
- Light, fresh, and great for summer entertaining or make-ahead desserts.
Ingredients and substitutes
- Whipping cream – Use 32% or higher fat content for the best set and creamy texture.
- Whole milk – Do not use low-fat milk. Almond milk is a possible substitute, but the texture may be softer.
- Sugar – Fine white sugar (castor sugar) dissolves easily and maintains the cream’s color.
- Gelatin – Unflavored powdered gelatin works best here. This recipe does not use agar agar.
- Mangoes – Use ripe, juicy mangoes. You can also use frozen mango—just puree and strain.
- Vanilla – Adds a subtle floral note that pairs beautifully with mango.
- Mint (optional) – For garnish. A fresh touch on top of the mango puree.
Step-by-step: Mango panna cotta dessert
- Prepare the Mango Puree – Blend the mango flesh in a food processor or blender until smooth. Strain through a fine sieve to remove fibers. Reserve 1 cup for the panna cotta mixture and a few spoonfuls for topping later.
Pro tip – Straining the puree makes the texture silky and luxurious—don’t skip it.
- Bloom gelatin – In a small bowl, sprinkle gelatin over cold milk. Stir and let bloom for 3 to 5 minutes.
- Make the Panna Cotta Base – In a saucepan, heat the cream and sugar over medium heat until the sugar dissolves and the cream is almost boiling. Stir in the vanilla and bloomed gelatin. Heat gently until the gelatin dissolves. Do not boil.
- Add mango puree – Remove from heat, then whisk in the mango puree. Strain the mixture once more through a mesh sieve to ensure smoothness.
- Dessert cups – Pour into serving glasses and refrigerate for at least 3 hours, or until set.
- Add the Mango Puree Topping – Once set, spoon or pour a thin layer of reserved mango puree over each panna cotta. Garnish with mint and serve chilled.
Tips for Success
- Use ripe, sweet mangoes—they’re your main source of flavor and color.
- Strain both the base and the topping for a smooth, elegant finish.
- Don’t boil the gelatin—heat it just enough to dissolve.
- Make it ahead—the panna cotta sets beautifully overnight.
- Keep the topping light—you only need a couple of teaspoons of mango puree per glass.
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 at least 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.
Panna cotta can be made up to 2 days in advance. Add the mango topping the night before serving.
Yes. The cream mixture must be poured into the individual cups while it is still liquid. 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.
This version is made specifically with gelatin. Agar sets much firmer and would require adjustments.
Yes, but make sure it’s unsweetened, or reduce the added sugar to balance flavor.
Not recommended. The dessert won’t set properly or will have a watery texture.
Most likely, the gelatin didn’t bloom properly or was overheated. Ensure you bloom and dissolve it gently, and chill the dessert fully.
Mango Panna Cotta
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 be made up to ahead of time.
Video
Ingredients
- 240 ml (1 cup) Whole milk
- 240 ml (1 cup) Whipping cream
- 50 g (¼ cup) Sugar
- 1½ tsp Gelatin with 2 tbsp water
- 1 tsp Vanilla extract
- 1 cup (255 g) Mango puree Plus more for the top
Method
- Prepare the Mango Puree – Blend the mango flesh in a food processor or blender until smooth. Strain through a fine sieve to remove fibers. Reserve 1 cup for the panna cotta mixture and a few spoonfuls for topping later.Pro tip: Straining the puree makes the texture silky and luxurious—don’t skip it.1 cup Mango puree
- Bloom gelatin – In a small bowl, sprinkle gelatin over cold milk. Stir and let bloom for 3 to 5 minutes.1½ tsp Gelatin
- Make the Panna Cotta Base – In a saucepan, heat the cream and sugar over medium heat until the sugar dissolves and the cream is almost boiling. Stir in the vanilla and bloomed gelatin. Heat gently until the gelatin dissolves. Do not boil.240 ml Whole milk, 240 ml Whipping cream, 50 g Sugar, 1 tsp Vanilla extract
- Add mango puree – Remove from heat, then whisk in the mango puree. Strain the mixture once more through a mesh sieve to ensure smoothness.
- Dessert cups – Pour into serving glasses and refrigerate for at least 3 hours, or until set.
- Add the Mango Puree Topping – Once set, spoon or pour a thin layer of reserved mango puree over each panna cotta. Garnish with mint and serve chilled.
Notes
Tips for Success
- Use ripe, sweet mangoes—they’re your main source of flavor and color.
- Strain both the base and the topping for a smooth, elegant finish.
- Don’t boil the gelatin—heat it just enough to dissolve.
- Make it ahead—the panna cotta sets beautifully overnight.
- Keep the topping light—you only need a couple teaspoons of mango puree per glass.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Working with gelatin is so fun! This is a new must-try recipe for me.
Thank you, Jessica.
You put together 2 of my favorite things. I’ve never tried mango flavored pannacotta omg do yummy!
Thank you, Melissa
I love mango! This panna cotta looks divine. I’m pinning so I can make it later.
Thanks Erika.
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!
Thank you, Michele.
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!
Thank you, Biana. Happy you find the step by step useful