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Delicious Mango Panna Cotta served in elegant dessert cups
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Mango Panna Cotta

A creamy and elegant dessert that captures the essence of summer with luscious mango flavor and vibrant presentation.
Prep Time30 minutes
Cook Time15 minutes
Total Time5 hours
Course: Dessert, Sweet
Cuisine: Italian
Keyword: Creamy Dessert, Mango Panna Cotta, Refreshing Dessert, Strawberry Layered Dessert, Summer Dessert
Servings: 4 servings
Calories: 275kcal

Ingredients

For the Mango Layer

  • 2 cups fresh mango purée This will be the star of the dessert.
  • 2 tbsp sugar (optional) Adjust based on the sweetness of the mangoes.
  • 1 tbsp lemon juice Brightens the mango flavor.
  • 1 tsp gelatin powder Or 1 sheet gelatin.
  • 2 tbsp cold water Essential for blooming the gelatin.

For the Raspberry Stripe

  • 1/2 cup raspberry purée Strained for smoothness.
  • 1 tbsp sugar for raspberry To sweeten the tartness.
  • 1/2 tsp gelatin powder For setting the raspberry layer.
  • 1 tbsp cold water For blooming the gelatin.

For the Panna Cotta Base

  • 1 cup heavy cream Provides a rich consistency.
  • 1 cup whole milk Balances the richness of the cream.
  • 1/4 cup granulated sugar Sweetens the panna cotta base.
  • 1 tsp vanilla extract or vanilla bean paste Adds warm flavors.
  • 1 1/2 tsp gelatin powder Ensures the panna cotta sets perfectly.
  • 3 tbsp cold water Another blooming medium for the gelatin.

For Garnish

  • Diced fresh mango For an added pop of color.
  • Optional mint leaves For an inviting presentation.

Instructions

Make the Mango Layer

  • Bloom the gelatin: In a small bowl, sprinkle 1 teaspoon of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes.
  • Prepare the mango mixture: In a saucepan, combine the mango purée, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Heat gently over low heat, stirring occasionally.
  • Incorporate the gelatin: Remove from heat and stir in the bloomed gelatin until fully dissolved.
  • Chill: Pour the mango mixture into slanted glasses and chill in the refrigerator for 1 to 2 hours until set.

Create the Raspberry Stripe

  • Bloom the gelatin: Repeat the blooming process with 1/2 teaspoon of gelatin and 1 tablespoon of cold water.
  • Prepare the raspberry purée: Warm the raspberry purée with 1 tablespoon of sugar over low heat until the sugar dissolves.
  • Layer it up: Spoon this mixture over the set mango layer in your glasses and chill for about 30 minutes until just set.

Prepare the Panna Cotta

  • Bloom the gelatin: Bloom 1 1/2 teaspoons of gelatin in 3 tablespoons of cold water.
  • Heat the cream mixture: In a saucepan, combine the heavy cream, milk, 1/4 cup sugar, and vanilla. Warm until steaming but not boiling.
  • Incorporate the gelatin: Stir in the bloomed gelatin until completely dissolved. Allow it to cool to room temperature.
  • Finalize the layers: Once cooled, gently pour this creamy mixture over the raspberry layer. Chill for at least 4 hours or overnight until fully set.

Garnish & Serve

  • Top each panna cotta with diced fresh mango and mint leaves.
  • Serve chilled and enjoy the vibrant flavors.

Notes

Use perfectly ripe mangoes, strain purées for smooth texture, and consider flavor variations like coconut milk or cardamom.