This Easy Mango Panna Cotta recipe is rich, smooth, and velvety!! It’s super easy to make and can be prepared in advance. Truly magnificent.
Easy Mango Panna Cotta Recipe
Are you guys ready for this? Please meet my Easy Mango Panna Cotta.
This Easy Mango Panna Cotta is sweet and fruity and smooth and creamy. In other words…the perfect dessert for any celebration that no one can resist!
What is Panna Cotta?
If you are not familiar, Panna Cotta is an Italian dessert and translates as “cooked cream”. It’s made with heavy cream, milk, and sugar, then thickened with gelatin and molded. It’s super easy to make and can be prepared in advance and chilled in the fridge for the big event.
I have been making panna cotta forever! Actually, it’s one of my husband’s favorite desserts. So, when I saw these gorgeous mangos in my kitchen, I knew I had to do something special with them.
The sweet tartness of the mango balances perfectly with the creaminess of the panna cotta. Who can resist? Not me.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Panna Cotta:
- Water
- Gelatin – see recipe notes for substitites.
- Heavy cream
- Milk
- Sugar
- Pure vanilla extract
For Mango layer:
- Ripe mangos – about 3 large mangos
- Sugar
- Water
- Gelatin sheets see recipe notes for substitites.
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Panna Cotta:
- Soak the gelatin sheet in the water for 10 min.
- In a medium saucepan over medium heat mix the heavy cream, milk, and sugar, stirring constantly. At first boil add the drained gelatin sheets and mix until completely dissolved; about 1 – 2 minutes.
- Let the mixture cool slightly. Then evenly distribute into a flexible silicone mold (see notes) of your choice. Refrigerate for 2 – 3 hours or overnight until firm.
2 – Make the Mango Layer:
- Soak the gelatin sheet in the water for 10 min.
- In a medium bowl add the cold water and the gelatin sheets. Leave them to soak for 10 minutes.
- Place 2 1/2 cups diced mango and sugar in a blender and blend until smooth.
- In a small saucepan bring the mango puree to a low boil and cook for 4 – 5 minutes, or until syrupy. NOTE: Reserve ½ cup of mango puree to serve later before adding the gelatin, if desired.
- Add drained gelatin sheet and mix to dissolve. Let the mixture cool.
- Spoon mango mixture over the firm panna cotta. Refrigerate for 2 hours until firm.
3 – Mango Puree Sauce:
Mix the remaining mango puree with the remaining fresh mango cubes. Refrigerate until ready to serve.
When ready to serve, unmold the panna cotta and top with more mango sauce. Serve.
FREQUENTLY ASKED QUESTIONS
I like to use gelatin sheets, which are usually found in gourmet grocery stores or on Amazon. After several testing, I found that gelatin sheets give a silkier texture. However, you can use granulated gelatin too. Make sure to use plain, unflavored gelatin.
Yes, you can use agar agar powder. However, the texture might be slightly different. Gelatin can give a «creamy» texture, whereas agar gives a firmer texture. Agar is much more powerful than gelatin. 1 teaspoon agar powder is equivalent to 8 teaspoon gelatin powder.
Yes! Panna Cotta requires a little bit of planning since it must set in the refrigerator for several hours before serving.
HOW TO CUT A MANGO
STORING & FREEZING INSTRUCTIONS
Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.
MORE RECIPES YOU’LL LOVE
- White Chocolate Panna Cotta with Red Currant Sauce
- Coconut Panna Cotta with Chocolate Sauce
- Panna Cotta with Raspberry Coulis
- Browse more recipes…
Easy Mango Panna Cotta
Ingredients
Panna Cotta:
- 4 cups cold water (960 ml)
- 6 gelatin sheets (see notes)
- 1 1/2 cups heavy cream (360 ml)
- 1/2 cup milk (120 ml)
- 1/2 cup sugar (100 g)
- 1 teaspoon pure vanilla extract (5 ml)
Mango layer:
- 3 cups small diced ripe mangos (about 3 large mangos)
- 2 – 3 tablespoons sugar (or more to taste)
- ¼ cup water (60 ml)
- 2 gelatin sheets (see notes)
Instructions
Panna Cotta:
- In a medium bowl add the cold water and the gelatin sheets. Leave them to soak for 10 minutes. NOTE: If using granulated gelatin, dissolve the gelatin in the cold milk. Let it soak for 5 minutes.
- In a medium saucepan over medium heat mix the heavy cream, milk, and sugar; stirring constantly. At first boil, add the drained gelatin sheets (or gelatin power mix) and mix until completely dissolved; about 1 – 2 minutes.
- Let the mixture cool slightly. Then evenly distribute into a flexible silicone mold (see notes) of your choice. Refrigerate for 2 – 3 hours or overnight until firm.
Mango Layer:
- In a medium bowl add the cold water and the gelatin sheets. Leave them to soak for 10 minutes. NOTE: If using granulated gelatin, dissolve the gelatin in 2 tablespoons of cold water. Let it soak for 5 minutes.
- Place 2 1/2 cups diced mango and sugar in a blender and blend until smooth.
- In a small saucepan bring the mango puree to a low boil and cook for 4 – 5 minutes, or until syrupy. Reserve ½ cup of mango puree to serve later before adding the gelatin, set aside.
- Add drained gelatin sheet (or gelatin powder mixture) to the mango mixture in the saucepan and mix to dissolve completely. Let the mixture cool.
- Spoon mango mixture over the firm panna cotta. Refrigerate for 2 hours until firm.
Mango Puree Sauce:
- Mix the remaining mango puree with the remaining fresh mango cubes. Refrigerate until ready to serve.
- When ready to serve, unmold the panna cotta and top with more mango sauce. Serve.
- White Chocolate Panna Cotta with Red Currant Sauce
- Panna Cotta with Raspberry Coulis
- Coconut Panna Cotta with Chocolate Sauce
Nutrition
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RECOMMENDED EQUIPMENT
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- Kitchen Scale
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- Balloon Whisk
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- Silicone Muffin Pan
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- Small Saucepan
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Originally posted November 2017, post content edited to add more helpful information, no change to the recipe in August 2021.
