Name: Mango Panna Cotta Recipe
Prep time: 30 min
Ingredients: 6 g Gelatin powder; 30 ml Water/milk; 1 cup 240ml Milk; 1 cup 240ml Heavy cream; 50 g Sugar; 1 teaspoon Vanilla bean paste; 4 Mangos (large (about 650-700g mango puree)); 5 g Gelatin powder; 25 ml Water/milk

Mango Panna Cotta Recipe

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This panna cotta mango is the perfect summer dessert. It’s cold and refreshing, you can make it a head of time, and the most important, it’s delicious!

Four glasses filled with a layered dessert, featuring a diagonal split of white cream on the bottom and orange mango puree on the top, are arranged in a row on a white surface. The vibrant colors and smooth textures create an appealing presentation.

Mango Panna Cotta Recipe

3.50 from 63 votes

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Prep Time 30

WORK TIME 30

DIFFICULTY Easy

Cuisine Italian

Servings yields

Ingredients

For the vanilla panna cotta:

6 g Gelatin powder
30 ml Water/milk
1 cup 240ml Milk
1 cup 240ml Heavy cream
50 g Sugar
1 teaspoon Vanilla bean paste

For the mango panna cotta:

4 Mangos large (about 650-700g mango puree)
5 g Gelatin powder
25 ml Water/milk

Instructions

DIRECTIONS
1. Make vanilla panna cotta: in a small bowl whisk gelatin and water. Set aside for 10-15 minutes.
2. In a medium saucepan, heat the heavy cream, milk, and sugar over medium-low heat, until sugar has dissolved, (Do not boil). Remove from heat, add vanilla bean paste and stir. Stir in gelatin and immediately whisk until smooth and dissolved. Pass through a sieve.
3. Set the glasses on an angle in a small container or a muffin tin. If the glasses slide, place a small towel underneath to help stabilize. Pour the mixture. Refrigerate for at least 4 hours.
4. Make mango panna cotta: in a small bowl whisk gelatin and water. Set aside for 10-15 minutes.
5. Dice the mango, place in a food processor and process until smooth.
6. Melt the gelatin for 15 seconds in the microwave. Then, take 1 tablespoon of the mango puree, add to melted gelatin and stir until combined. Pour back into the mango puree and mix well.
7. Pour the mango mixture into the glasses.
8. Cover and refrigerate for at least 3 hours.