This Mango Panna Cotta Recipe Provides a Nice Twist on a Classic!
If you like panna cotta, you should try this fruity version with mango. A flavorful twist on classic panna cotta, this recipe uses fresh mango puree in both the creamy panna cotta base and the topping.
Garnished with a few smaller chunks of mango and some mint, it’s a rich and elegant dessert that is perfect for summer or a special occasion!
Ingredients
In order to bring this dessert into reality, here are the mango panna cotta ingredients that you will need to make it happen!
- Whipping cream – Either whipping cream with about 35% fat or heavy cream – both work.
- Milk – Whole or skim milk will work.
- Vanilla extract – For extra flavor.
- Granulated sugar – To sweeten the panna cotta and the mango puree. Adjust to taste.
- Mango – You can use fresh mango or frozen mango (thawed). If using fresh mango, make sure they are ripe and sweet.
- Lemon juice – To add to the mango puree. Alternatively, you can use lime juice or omit it altogether.
- Gelatin pouch – Unflavored gelatine. We recommend gelatin powder for ease of use (we use Knox® Unflavoured Gelatine envelopes), but other types of gelatin will work as well.
Recipe Tips and Substitutions
Before you whisk yourself away (pun intended) to go make this mango panna cotta recipe, have a good read through these recipe tricks and tips so that you know what to expect:
- You can use either fresh or frozen mango to make the puree. If using frozen mango, thaw the pieces first.
- You can use as much or as little mango puree for the topping as you like. However, don’t drastically increase the amount of puree you stir into the panna cotta after boiling, as this may prevent the panna cotta from setting.
- Straining the puree after blending is optional. We usually skip this step, but you can do it if you want a smoother texture.
- You can adjust the amount of sugar you add depending on your preference and the sweetness of the mango.
- You can substitute agar-agar for gelatine if preferred. Follow the package instructions for the correct ratio of agar-agar and liquid.
- It is very important to allow the panna cotta to cool to room temperature before transferring it to serving dishes, otherwise, the panna cotta may separate.
- Instead of serving the panna cotta in serving bowls or glasses, you can also set it in molds and unmold them onto plates before serving. If using molds, refrigerate the panna cotta overnight to ensure it is firm enough to unmold.
How to Make Mango Panna Cotta – Step by Step Instructions
In this section, you’ll see exactly how to make this simple mango panna cotta recipe.
As usual, we’ve included all the recipe process photos so that you can follow along at home and track your progress as you cook!
And of course, you can also find the recipe card with exact measurements and details at the bottom of the post!
First, make the mango puree. Place the mango chunks, sugar, and lemon juice in a blender. If you like it less sweet, you can also omit the sugar.
Also, make sure that the mango pieces are thawed (if using frozen mango).
Blend until smooth. If you prefer, you can now strain the mango puree by pushing it through a mesh strainer. This is completely optional and not something we typically do.
Save 1/3 cup of the puree, cover the rest and place in the fridge.
In a medium-sized saucepan, whisk together the cream, milk, sugar, and vanilla extract.
Bring the mixture to a boil over medium-high heat, whisking regularly.
As soon as the mixture starts boiling, take the pot off the heat and add 1/3 cup of the mango puree.
Prepare the gelatin according to the package directions (if it requires soaking or boiling, do it before heating the cream).
We use powdered gelatin that dissolves in water while stirring.
Add the gelatin to the hot cream mixture while whisking constantly.
Now, let the mixture cool down to room temperature. This step is very important to prevent the panna cotta from separating when poured into serving bowls.
You can either transfer the mixture to a bowl and let it sit on the counter for 30-45 minutes, stirring now and then, or transfer it to a metal bowl and place it in a larger bowl (or the sink) filled with ice water. Stir constantly until the mixture is cool.
Pour or ladle the cooled mango panna cotta into serving bowls or glasses and refrigerate them for at least 4 hours.
Spoon the mango puree over the panna cotta.
You can decorate with more pieces of mango and a few mint leaves before serving (optional). Enjoy!
Storage Tips
Once the mango panna cotta has set, keep storing it in the fridge until ready to serve. You can cover the glasses with plastic wrap if you’re worried about fridge smells getting into the dessert. Consume it within 2-3 days.
We’d recommend adding the mango puree topping and any additional garnishes just before serving for the best taste.
FAQ
Here’s an answer to a simple question about this panna cotta with mango recipe!
Blend the mango chunks with sugar and lemon juice, set aside. Heat the cream, milk, and vanilla while stirring. Remove from heat and add some mango puree. In a bowl, prepare the gelatin as instructed. Pour the gelatin mixture into the dairy-mango puree and whisk. Allow to cool, whisking regularly. When at room temperature, pour into glasses and refrigerate. Top with mango puree before serving!
Related Recipes
If you enjoyed this alternative panna cotta recipe, here are some more creamy desserts that you might want to whip together (another pun intended) next!
Mango Panna Cotta
Ingredients
- 1 pound mango, approximately
- 1 tablespoon granulated sugar, optional
- 2 teaspoons lemon juice
- 1 2/3 cup whipping cream, about 35% fat
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 pouch gelatine, equals 1 tablespoon
Instructions
- Make the mango puree: Blend the mango, sugar, and lemon juice until smooth. If preferred, you can strain it by pushing the puree through a mesh strainer. Save 1/3 cup, cover the rest and place in the fridge.1 pound mango, 1 tablespoon granulated sugar, 2 teaspoons lemon juice
- In a medium-sized saucepan, whisk together the cream, milk, sugar, and vanilla extract. Bring the mixture to a boil over medium-high heat, whisking occasionally.1 2/3 cup whipping cream, 1/4 cup milk, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
- As soon as the mixture comes to a boil, remove from heat and add 1/3 cup of the mango puree.
- Prepare the gelatin according to the package directions (if it requires soaking or boiling, do it before heating the cream). We use powdered gelatin that dissolves in water while stirring.1 pouch gelatine
- Add the gelatin to the hot cream mixture, whisking constantly.
- Allow the mixture to cool to room temperature. This step is very important to prevent the panna cotta from separating when poured into serving bowls. You can either transfer the mixture to a bowl and let it sit on the counter for 30-45 minutes, stirring occasionally, or transfer it to a metal bowl and place it in a larger bowl (or the sink) filled with ice water. Stir constantly until the mixture is cool.
- Pour the mango panna cotta into serving bowls and refrigerate for at least 4 hours.
- Spoon the mango puree over the panna cotta and decorate with more mango pieces and a few mint leaves, if desired.
Notes
- You can use either fresh or frozen mango to make the puree. If using frozen mango, thaw the chunks first.
- You can use as much or as little mango puree for the topping as you like. However, don’t drastically increase the amount of puree you stir into the panna cotta after boiling, as this may prevent the panna cotta from setting.Â
- Straining the puree after blending is optional. We usually skip this step, but you can do it if you want a smoother texture.
- Adjust the amount of sugar you add depending on your preference and the sweetness of the mango.
- You can substitute agar-agar for gelatine if preferred. Follow the package instructions for the correct ratio of agar-agar and liquid.Â
- It is very important to allow the panna cotta to cool to room temperature before transferring it to serving dishes, otherwise, the panna cotta may separate.
- Instead of serving it in serving bowls or glasses, you can also set the panna cotta in molds and unmold them onto plates before serving. If using molds, refrigerate the panna cotta overnight to ensure they are firm enough to unmold.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
