Mango Panna Cotta

Name: Mango Panna Cotta Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 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; 2 cups frozen mango chunks ((thawed)); 2 tablespoons granulated sugar; ½ lemon ((juice only)); butter ((optional))

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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.

Side view of mango panna cotta jars with frozen mango pieces scattered around.

FAQs

What is panna cotta?

It’s an Italian dessert made with cooked heavy cream.

Does panna cotta contain gelatin?

Yes, it does. Without gelatin, the cream would not set.

Can panna cotta be made the day before?

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.

Glass jars filled with mango panna cotta arranged on a serving tray with spoons.

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.

Stirring warm cream and milk mixture in a saucepan with a red spatula.

Cream mixture being poured into jars to set the panna cotta base.

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.

Frozen mango chunks in a food processor before blending.

Blended mango mixture inside a food processor, ready for heating.

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.

Pouring mango sauce over set panna cotta in a small glass jar.

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.

Close-up of a spoonful of mango-topped panna cotta being lifted from a glass jar.

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.

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