Mango Panna Cotta Recipe

Four clear glasses filled with a dessert featuring a diagonal split of white panna cotta and bright mango puree, set on a light surface, The contrasting layers create a visually appealing pattern.

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5 from 3 votes

This delicious Mango Panna Cotta is the perfect summer dessert. It's cold, sweet, and refreshing.

Prep Time30

Total Time30

Course: Dessert

Cuisine: Italian

Keyword: mango panna cotta

Servings: yields

Calories: 276kcal

Equipment

Kitchen scale

Ingredients

For the vanilla panna cotta:

6 g Gelatin powder
30 ml Water/milk
1 cup Milk
1 cup 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

US Customary - Metric

Instructions

Make the Panna Cotta

In a small bowl whisk gelatin and water. Set aside for 10-15 minutes.
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.
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.

Make the Mango Gelatin

In a small bowl whisk gelatin and water. Set aside for 10-15 minutes.
Dice the mango, place in a food processor and process until smooth. 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.
Pour the mango mixture into the glasses. Cover and refrigerate for at least 3 hours.

Video

Notes

Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the cooking process of the panna cotta to help you achieve the best result.
Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card and the post above.
Make-Ahead & Storage Tips – Panna Cotta is the perfect make ahead dessert because it needs to set at least 3 hours in the fridge. You can make it a day ahead and have it ready to serve for a stress-free cooking time. Take it out of the fridge just 10-15 minutes before serving. You can store leftovers in the fridge for up to 3 days. Freezing is not recommended.
How to make Panna Cotta without gelatin – Though gelatin will give you the best flavor and consistency, it is possible to make panna cotta using agar-agar to make a vegan version.
Can I Use Frozen Mango? – Use fresh mango for the best result and flavor. Frozen mango can also be used, but make sure to thaw and drain the excess liquid first.
Measure the gelatin – Measure the gelatin quantity correctly according to the recipe. More or less gelatin would result in a dense or not set panna cotta.
Let it set – Don’t rush the setting time. Let it set in the fridge for at least 3-4 hours to achieve the perfect texture.
Gently simmer – Don’t overcook the cream or it will start to burn on the bottom of the pan.

Nutrition