Easy Mango Panna Cotta

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.

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 10

Chilling Time 5

Total Time 5 30

Servings

Calories 257kcal

Author Oriana Romero

Equipment

Ingredients

Panna Cotta:

4 cups cold water (960 ml)
6 leaf gelatin sheets (Platinum 230 Bloom - or 2 tablespoons / 2 envelopes of granulated gelatin)
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)
3 leaf gelatin sheets (Platinum 230 Bloom - or 1 tablespoons / 1 envelop of granulated gelatin)

Instructions

Panna Cotta:

In a medium bowl, add 4 cups of 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 10 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 granulated gelatin mixture) 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 4 cups of 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 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. Reserve ½ cup of mango puree to serve later before adding the gelatin, set aside.
After you reserve 1/2 cup of mango puree, add the drained gelatin sheets (or gelatin powder mixture) to the mango mixture in the saucepan and mix to dissolve completely, about 1 minute. Let the mixture cool.
Spoon cooled mango mixture over the firm panna cotta. Refrigerate for 2 hours until firm.

Mango Puree Sauce:

Mix the reserved 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.

Notes

Gelatin: When it comes to gelatin, I like to use leaf gelatin sheets because it generally results in a smooth, clearer consistency, but you can also use granulated gelatin. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon granulated gelatin = 3 leaf gelatin sheets (Platinum 230 Bloom).

If you are using granulated gelatin for this recipe, you will need 2 envelopes or 2 tablespoons for the panna cotta mixture and 1 envelope or 1 tablespoon for the mango layer.

Please keep in mind that they require different treatments to work properly: sheets need to be softened in cold water and then drained, while the powdered gelatin can just be sprinkled over the cold liquid you are using in the recipe. Both need to be in contact with the liquid for about 5 minutes to soften.

Store: Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days. I do not recommend freezing panna cotta.

Extra Tips:

I like to make the panna cotta layer the night before, and let it set in the refrigerator overnight. Then, the next day I add the mango layer and finish it up.
Don't be tempted to speed up the setting process by putting your Panna cottas in the freezer. It won’t set properly. Also, keep in mind that panna cotta should never be frozen even after setting.
You can also serve these in ramekins, small glass jars, or any other dessert serving cups you like. In that case, you don't need to unmold them.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition