Mango Panna Cotta Recipe

If you’re looking for a show-stopping, sunshiny dessert that’s as luscious as it is simple, Mango Panna Cotta will win your heart in one spoonful. Silky, creamy, and fragrant with tropical mango, this Italian classic gets a mouthwatering makeover that’s impossible to resist. Picture a gently set, ultra-smooth custard layered with vibrant mango coulis and dotted with juicy cubes of fresh fruit — it’s a little sweet celebration in a cup. Whether you’re serving dinner guests or just treating yourself to something special, Mango Panna Cotta is always a good idea.

Ingredients You’ll Need

Simplicity is the magic behind Mango Panna Cotta: you just need a handful of beautiful ingredients, but each one plays a starring role in the dessert’s dreamy texture, color, and flavor. When you start with the best, you don’t need a lot!

• Mango Flesh: The soul of this dessert! Use ripe, juicy mangoes (or frozen if out of season) for that vibrant color and tropical sweetness we’re after.
• Lime Juice: Gives a lively, citrusy pop that balances sweet mango with a touch of fresh brightness.
• Caster Sugar: Dissolves quickly to just the right level of gentle sweetness without any grittiness.
• Full Cream / Whole Milk: Lends smoothness and keeps the panna cotta from being too heavy while supporting that melt-in-your-mouth texture.
• Thickened / Heavy Cream: For ultra-creamy goodness that feels silky on your palate.
• Vanilla Paste (optional): A splash enhances the overall flavor while letting the mango shine.
• Gelatine Powder: Just enough to gently set the panna cotta — no rubbery desserts here, promise!
• Cold Water: Activates the gelatine; essential for that flawless wobble.
• Lime Zest: Adds a little aromatic zing in every creamy bite.
• Toppings — Mango Coulis, Fresh Mango Cubes, Fresh Mint, Desiccated Coconut: These little extras turn each serving into something truly irresistible and beautiful.

How to Make Mango Panna Cotta

Step 1: Make the Mango Coulis

Let’s start with the star: the mango coulis. Blend your fresh or thawed mango flesh with lime juice and caster sugar until silky smooth — this tangy, golden sauce will form both the body of your panna cotta and a finishing drizzle. If you want to get ahead, make this up to a week in advance and stash it in the fridge!

Step 2: Heat the Milk, Cream, Sugar, and Mango Coulis

Pour the milk, thickened cream, caster sugar, 180 ml of your mango coulis, and a little vanilla paste (if you like) into a saucepan. Whisk well to combine, then warm gently over low to medium heat. You’re not aiming for a boil here — just heat until you see little bubbles forming at the edges. This is where the flavors melt together and turn into dessert magic.

Step 3: Bloom the Gelatine

While your cream mixture is heating up, sprinkle the gelatine powder evenly over one tablespoon of cold water in a small bowl. Whisk it in until you get a thick, almost jelly-like paste. Allowing the gelatine to bloom like this ensures it will dissolve seamlessly into your panna cotta, with no lumps in sight.

Step 4: Combine Everything

Once your milk and cream mixture reaches a gentle simmer, pull it off the heat straight away. Add your gelatine paste and whisk until fully melted — you want the mixture nice and smooth. Sprinkle in lime zest and whisk again, adding a little extra burst of citrus fragrance.

Step 5: Pour and Chill

Carefully pour the mango-laced cream mixture into individual serving cups or ramekins. Cover and place them in the fridge for at least two hours or until set. Now for the hardest part: waiting! But I promise your patience will be rewarded with that irresistible creamy wobble.

Step 6: Finish with Toppings

Just before serving, open the fridge and marvel at how beautifully your Mango Panna Cotta has set. Pour a spoonful of the remaining mango coulis on top, then finish with cubes of juicy fresh mango, a sprinkle of desiccated coconut, and a few mint leaves to make it utterly irresistible.

How to Serve Mango Panna Cotta

Garnishes

The best way to crown Mango Panna Cotta is with a generous layer of mango coulis and a scattering of fresh mango cubes. For extra flair, a sprinkle of desiccated coconut and a couple of fresh mint leaves look gorgeous and add subtle flavors that pair beautifully with every creamy spoonful. If you’re feeling playful, a twist of lime zest on top gives a pop of color and fragrance.

Side Dishes

Keep it light and vibrant to match the delicate panna cotta! Crisp almond biscotti, coconut shortbread, or even a platter of tropical fruits are perfect companions. If you love a textural side, try pistachio slivers or a tiny bowl of lightly whipped cream — each makes Mango Panna Cotta an elegant finish to any meal.

Creative Ways to Present

For a touch of restaurant-worthy drama, try setting your Mango Panna Cotta in wine glasses, jars, or individual molds. Layer the panna cotta and coulis in clear tumblers to showcase the striking colors, or for an extra-festive look, serve in hollowed-out mango halves! Edible flowers or shards of coconut tuile make magical additions for a showstopper at your next dinner party.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (though I wouldn’t count on it!), simply cover the individual cups with plastic wrap and keep them in the fridge. Mango Panna Cotta will stay fresh for up to three days, maintaining its ultra-creamy texture and tropical flavor. Don’t add garnishes until just before serving so everything stays vibrant.

Freezing

It’s completely possible to freeze Mango Panna Cotta if you want to make it even further in advance. Allow the set panna cotta to chill completely, then cover tightly. Thaw in the fridge overnight before serving and whip up a fresh batch of mango coulis to brighten each portion, as freezing can sometimes dull the coulis’ sheen.

Reheating

This dessert is at its best served cold, but if you want to gently soften a just-thawed panna cotta, leave it at room temperature for about 10-15 minutes. Avoid microwaving, which can ruin that perfect set and creamy texture you worked so hard for.

FAQs

Can I substitute store-bought mango puree for homemade mango coulis?

Absolutely! If fresh mangoes aren’t in season or you’re pressed for time, a high-quality mango puree will work nicely in this Mango Panna Cotta recipe. Just make sure it’s smooth and unsweetened so you can control the final taste. Adjust the sugar if your puree is already sweetened.

Do I have to use gelatin, or is there a vegetarian alternative?

You can definitely swap the gelatin for agar-agar if you want a vegetarian Mango Panna Cotta. Use half the amount of agar-agar powder to start, dissolving it fully in the heated liquid as you would with gelatin. Be careful not to overcook, as agar sets more firmly than gelatin.

How do I prevent lumps in the panna cotta?

The key is blooming the gelatin first, then whisking it thoroughly into the hot cream and mango mixture until it’s completely dissolved. If you want to be extra cautious, pour the final mixture through a fine mesh sieve into your serving cups for the smoothest possible dessert.

Can I make Mango Panna Cotta ahead of time for a party?

Definitely! In fact, this dessert is even better made ahead. You can prepare Mango Panna Cotta a day (or two) in advance and keep it chilled until you’re ready to garnish and serve. It’s a stress-free, stunning option for entertaining.

What if my panna cotta doesn’t set properly?

If your Mango Panna Cotta is too soft, check that you measured your gelatin accurately and let it fully bloom. Giving it enough time to chill is also crucial — two hours is a minimum, but a bit longer never hurts. If needed, you can gently remelt the mixture and add a pinch more bloomed gelatin, then reset in clean cups.

Final Thoughts

I hope you’re inspired to whip up a batch of Mango Panna Cotta soon — it’s sunshine on a spoon and so much easier than it looks! There’s pure joy in every bite, from the creamy base to the juicy mango topping. Treat yourself or surprise your loved ones, and don’t forget to savor all those luscious, fruity layers!

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