Mango Panna Cotta
This post may contain affiliate links. Please read our disclosure policy.
This mango panna cotta is light, smooth and full of tropical flavor. It’s one of the easiest make-ahead desserts to prepare and works great for dinner parties, picnics or family gatherings.
The creamy layer comes together in minutes, then sets in the fridge while you get on with everything else. Once chilled, it’s topped with a simple mango sauce that brings a fresh, fruity finish to each bite.
FAQs
It’s an Italian dessert made with cooked heavy cream.
Yes, it does. Without gelatin, the cream would not set.
Absolutely! It stores well in the fridge. You can also split the preparation into two days: make the panna cotta on day one and finish it with the mango sauce on day two.
More individual desserts to try
If you enjoy individual desserts like this, you might also like raspberry oreo parfaits, lemon posset or chocolate mousse with strawberries. They’re simple to make and perfect for entertaining or when you want something easy and delicious.
How to make mango panna cotta
Pour the heavy cream, milk and sugar into a small saucepan. Warm it over low heat, stirring until the sugar has dissolved and the mixture is hot but not boiling. Take it off the heat, stir in the vanilla essence, and let it cool slightly.
To bloom the gelatin, sprinkle one packet over 3 tablespoons of cold water, stir and let it sit for 5 minutes. Follow the instructions on your packet if they differ slightly.
Add the bloomed gelatin to the slightly cooled cream mixture and stir until fully dissolved. Divide between small glasses or jars and chill in the fridge until set, at least 2 hours.
Mango sauce
Blend mango, lemon juice, and sugar until smooth. Pour into a saucepan and gently heat. Stir in a knob of butter, then take it off the heat.
Taste the sauce and adjust if needed. Add more sugar if you like it sweeter, or a splash of lemon juice if you prefer more zing.
The sauce should have a silky texture once blended. Heating it with a little butter adds richness, but you can skip it if you prefer a lighter finish.
Useful tips
- Frozen mango works just as well as fresh. I often use frozen chunks from the store, especially when fresh ones aren’t quite ripe.
- To make the sauce creamier, I stir in a small knob of butter while heating it. You can leave it out if you prefer.
- If you don’t have vanilla essence, vanilla sugar is a good substitute. Just reduce the amount of regular sugar slightly.
- The mango sauce can be swapped for another fruit topping. Strawberry, raspberry, chocolate or lemon curd all work well.
If you enjoy mango, you might also like this mango kale smoothie. It’s a simple way to use up any extra fruit.
Serving suggestion
This dessert works well in small glasses or jars. It makes portioning simple and gives a neat, elegant look when serving guests.
Storage tip
Cover the panna cotta and keep it in the fridge for up to 3 days. The mango sauce can be made ahead too and either spooned on just before serving or stored separately in an airtight container.
Mango Panna Cotta Recipe
Ingredients
For the panna cotta
- 1 cup heavy cream (240 milliliters)
- ½ cup whole milk (120 milliliters)
- ⅓ cup granulated sugar (75 grams)
- ½ teaspoon vanilla essence
- 1 packet gelatin
For the mango sauce:
- 2 cups frozen mango chunks (thawed)
- 2 tablespoons granulated sugar
- ½ lemon (juice only)
- butter (optional)
Instructions
- Combine the heavy cream, milk and sugar in a small saucepan. Heat over low heat, stirring until the sugar dissolves and the mixture is hot, but do not let it boil. Once heated, turn off the heat and stir in the vanilla essence. Set the mixture aside to cool slightly.
- Bloom the gelatin following the package instructions.
- Add the bloomed gelatin to the cooled cream mixture and stir until completely dissolved.
- Pour the mixture into small glasses (leave space for mango sauce) and refrigerate until the panna cotta has set (at least 2 hours).
- For the mango sauce, process thawed mango pieces, lemon juice and sugar in a food processor until smooth. Taste it. Add more sugar or lemon, if needed.
- You can pour this over the set panna cotta or pour it into a small saucepan and bring to a simmer. Stir in butter for a creamier texture. Let cool down and then pour over panna cotta.
Notes
- Milk can be substituted with half and half.
- Either heavy or whipping cream can be used.
- Frozen mango can be substituted with fresh mango.
- This recipe makes 3 to 4 servings when served in 4-ounce (120 milliliters) glasses.
Can we use mango pulp instead of the frozen mango chunks?
Haven’t tried myself but I don’t see why not.
Can I use vege gel instead of gelatine
I have never used it so I can’t really say. Please do let us know if you give it a go.
It was awesome all of them liked it
I am so happy to hear that, Kavitha :)
Looks so delicious! I love mango desserts and this one is so pretty ♥
Thank you, Natalie! :)
Wow I love panna cotta, I am drooling over this mango pannacotta over and over again. love your photos with pouring mango puree.
Thank you!
So pretty! What a great dessert to serve after a fancy dinner … elegant and yet easy to make, light but full of flavor. I’m going to give this recipe a try soon!
That’s good to hear!
I love panna cotta! I love the layered look of this one with the mango sauce!
great looking dessert! and we love mango flavors here.
Thanks, David!
I love panna cotta. I’ve only had strawberry before but I bet the mango version tastes amazing!
This is way too much gelatin for the amount of liquid. Other recipes are 4 cups cream/milk to 1 gelatin packet. Luckily I made this on advance before giving it as gifts. I’ve wasted a ton of money on ingredients and a lot of time. It’s like jello on steroids! I can literally cut it with a knife. Please correct this recipe before others have the disaster 1 have.
Hi Kim. Thanks for your feedback and I am sorry to hear your batch did not turn out well. Could you let me know the size of the gelatin packet you used so I can troubleshoot? Thanks!
I have made this dessert many times and it’s always been a success. The only caution I would give is to make sure your gelatin proportions are correct.