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Mango Panna Cotta Recipe

Mango Panna Cotta Recipe

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4.7 from 132 reviews

Creamy, dreamy Mango Panna Cotta pairs luscious mango coulis with a silky, rich Italian cream dessert. This easy yet elegant no-bake treat blends tropical flavors with smooth vanilla notes, finished with fresh mango, mint, and coconut for a show-stopping finish—perfect to serve at summer gatherings or as a light, fruity finale to any meal.

  • Total Time: 2 hours 25 minutes
  • Yield: 4 servings

Ingredients

Mango Coulis

  • 400g mango flesh, fresh or frozen
  • 30ml lime juice
  • 30g caster sugar

Mango Panna Cotta

  • 250ml full cream/whole milk
  • 250ml thickened/heavy cream
  • 40g caster sugar
  • 180ml mango coulis (from above)
  • 1/2 teaspoon vanilla paste (optional)
  • 7g gelatine powder
  • 1 tablespoon cold water
  • 1/2 teaspoon lime zest

Toppings

  • Remaining mango coulis
  • Fresh mango cubes (suggested)
  • Fresh mint (suggested)
  • Desiccated coconut (suggested)

Instructions

  1. Prepare the Mango Coulis: Combine mango flesh, lime juice, and caster sugar in a blender. Blend until completely smooth. Pour into a saucepan and bring to a gentle simmer, stirring, until slightly thickened (about 5 minutes). Let cool, then set aside. The coulis can be stored in the fridge for up to a week or frozen for later use.
  2. Start the Panna Cotta Base: In a small saucepan, whisk together the milk, cream, caster sugar, 180ml of the prepared mango coulis, and vanilla paste (if using). Heat over low to medium until the mixture just starts to simmer, stirring occasionally to dissolve the sugar. Do not boil.
  3. Hydrate the Gelatine: While the panna cotta base heats, sprinkle gelatine powder over 1 tablespoon of cold water in a small bowl. Whisk quickly to create a thick, homogeneous paste. Set aside to let the gelatine bloom for a couple of minutes.
  4. Combine Gelatine and Panna Cotta Base: Once the cream mixture starts to simmer, remove it from the heat. Add the gelatine paste and whisk thoroughly until it is completely melted and fully combined.
  5. Add Lime Zest: Stir in the lime zest, whisking to evenly distribute the aromatic oils throughout the mixture.
  6. Portion and Set: Pour the panna cotta mixture evenly into four serving glasses or ramekins. Allow to cool slightly, then chill in the refrigerator for at least 2 hours, or until completely set and wobbly to the touch.
  7. Add Toppings and Serve: Just before serving, spoon or pour the remaining mango coulis over each chilled panna cotta. Garnish with fresh mango cubes, mint leaves, and a sprinkle of desiccated coconut if desired. Serve immediately for the most refreshing flavor and texture.

Notes

  • You can substitute homemade coulis with a good-quality store-bought mango puree in a pinch—just adjust sugar to taste.
  • Do not let the panna cotta base boil after adding mango or cream, as this can affect the texture.
  • Make sure the gelatine is fully dissolved to avoid lumps in your panna cotta.
  • The dessert can be made a day ahead; simply add the coulis and toppings just before serving for best texture.
  • Gelatine amounts are for powdered gelatine; if using sheets, adjust accordingly (one sheet ≈ 2g powdered gelatine).
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Desserts
  • Method: No-cook
  • Cuisine: Italian-inspired, Tropical
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 panna cotta (of 4)
  • Calories: 315
  • Sugar: 33g
  • Sodium: 45mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 54mg

Find it online: https://ellarecipe.com/mango-panna-cotta-recipe/