Mango Panna Cotta Recipe

If you’ve been dreaming of a restaurant-worthy dessert you can actually pull off at home, get ready to fall in love with this Mango Panna Cotta Recipe. Silky, creamy, and delightfully fruity, this dessert blends luscious ripe mangoes with a pillowy vanilla cream layer — it’s stunning to look at and even better to eat. Whether you’re planning a dinner party or just want to treat yourself on a sunny afternoon, this Mango Panna Cotta Recipe is your ticket to a show-stopping finale that tastes just as incredible as it looks.

Ingredients You’ll Need

The magic of this Mango Panna Cotta Recipe lies in its handful of simple, quality ingredients that work together to create a symphony of textures and flavor. Each item on this list brings something crucial, from the rich creaminess of dairy to the tangy brightness of mango and lemon.

• Heavy cream: The base of the panna cotta, providing unmatched richness and a velvety texture.
• Whole milk: Balances out the cream, making the dessert lighter while keeping it smooth.
• Granulated sugar: Sweetens and harmonizes the flavors, especially balancing the tartness of mango.
• Vanilla bean or extract: Infuses the cream layer with aromatic depth and elegance.
• Unflavored gelatin: Sets the cream and mango layers, giving that perfect wobbly jiggle.
• Cold water: Used for blooming the gelatin, ensuring it activates properly and blends smoothly.
• Pinch of salt: A tiny touch that amplifies all the sweet, fruity notes.
• Ripe mangoes: The star of the show, bringing sunny color and juicy tropical flavor.
• Extra sugar (for mango layer): Adjusts to your mango’s tartness and personal sweetness preference.
• Lemon juice: Adds a zingy brightness to the mango, making the fruit pop.

How to Make Mango Panna Cotta Recipe

Step 1: Prepare Your Molds

First, choose your favorite molds or small glasses for an elegant touch. Lightly grease each one with a neutral oil so your Mango Panna Cotta Recipe releases flawlessly later, and set the molds on a tray for easy transferring in and out of the fridge.

Step 2: Bloom the Gelatin

Gelatin is the secret to that signature panna cotta wobble. Sprinkle 2.5 teaspoons of unflavored gelatin over 3 tablespoons of cold water in a small bowl and let it sit for 5 to 10 minutes. The gelatin will swell and soften, making it easy to dissolve later without any pesky lumps.

Step 3: Heat the Cream Base

In a saucepan, combine the heavy cream, whole milk, granulated sugar, split vanilla bean (or extract), and a pinch of salt. Warm the mixture over medium heat, stirring until the sugar dissolves and the aroma of vanilla perfumes your kitchen. Bring the mixture just to a gentle simmer — don’t let it boil! — then remove from the heat.

Step 4: Dissolve the Gelatin

While the cream mixture is hot, add the bloomed gelatin and whisk until completely dissolved. This helps ensure your panna cotta sets beautifully and has that lovely, tender texture you’re aiming for with a Mango Panna Cotta Recipe.

Step 5: Pour and Chill the Cream Layer

Let the cream mixture cool for a few minutes so it doesn’t melt your mold’s grease. Then, pour it evenly into your prepared molds. Transfer the tray to the refrigerator and chill for about 4 hours, or until the layer is fully set and softly jiggly.

Step 6: Prepare the Mango Layer

While the cream is chilling, peel and dice your ripe mangoes. Puree them in a blender until completely smooth, then strain the puree to remove any stringy bits. In a small bowl, bloom 1 teaspoon of gelatin in 2 tablespoons of cold water for about 5 minutes.

Step 7: Mix and Set the Mango Layer

Gently heat a few tablespoons of mango puree in a small saucepan and stir in the bloomed gelatin until it dissolves. Combine this with the remaining puree along with the sugar and lemon juice, adjusting sweetness to taste. Allow the mixture to cool to room temperature.

Step 8: Finish and Chill

Pour the mango mixture carefully over the set panna cotta cream layer. Chill for an additional 2 hours, or until the mango contrasts beautifully and has firmed up just enough to slice a spoon through.

Step 9: Garnish and Serve

Right before serving, pop your Mango Panna Cotta Recipe out of the molds (or serve in glasses). Garnish with fresh mint, coconut flakes, or even extra diced mango for that final eye-catching flourish.

How to Serve Mango Panna Cotta Recipe

Garnishes

For the perfect finishing touch, top your Mango Panna Cotta Recipe with a few fresh mint leaves or a sprinkle of toasted coconut flakes. Edible flowers, a dusting of lime zest, or a drizzle of passion fruit could also take your panna cotta presentation to the next level — let your mood and what’s in season be your guide!

Side Dishes

Serving this Mango Panna Cotta Recipe after a light meal of grilled fish, herby salads, or even an Indian curry is guaranteed to wow your guests. The dessert’s cool silkiness beautifully contrasts anything warm and spicy, making it a fantastic finale to a flavorful dinner.

Creative Ways to Present

Get playful! Try layering the cream and mango mixtures in clear glasses for a striking ombré effect, or pour your Mango Panna Cotta Recipe into elegant molds for a more traditional feel. Mini jars make for great picnic or party treats, while vintage teacups add a charming, unexpected twist.

Make Ahead and Storage

Storing Leftovers

One of the best things about a Mango Panna Cotta Recipe is how well it keeps! Store any leftovers covered in the fridge for up to three days. Just make sure to keep the panna cotta sealed so it doesn’t pick up fridge odors, and it’ll stay perfectly luscious and fresh.

Freezing

While technically you can freeze panna cotta, the texture might become a bit grainy after thawing due to the dairy and gelatin. If you do want to freeze, wrap individual portions tightly and consume within a month, letting them thaw gently in the refrigerator overnight.

Reheating

Reheating isn’t necessary with this Mango Panna Cotta Recipe, since it’s meant to be enjoyed cold. If your panna cotta has been in the freezer, let it thaw completely in the fridge before serving for the best texture and flavor.

FAQs

Can I use agar-agar instead of gelatin?

Absolutely! Agar-agar works as a vegetarian substitute, but remember it sets a little firmer and faster than gelatin. Use about half as much agar powder, dissolve it in hot liquid, and follow the same steps in your Mango Panna Cotta Recipe.

What kind of mangoes work best?

Go for ripe, sweet, and non-fibrous varieties like Alphonso, Ataulfo, or Honey mangoes — they give your Mango Panna Cotta Recipe that unmistakable golden color and bold tropical flavor.

Can I make this recipe in advance?

Yes, making the Mango Panna Cotta Recipe a day before serving is actually ideal! The flavors meld and the texture reaches perfection while it rests overnight in the fridge.

What if I don’t have molds?

No problem! Use small glasses, ramekins, or even pretty teacups — you can serve the Mango Panna Cotta Recipe directly in them, so there’s no need to unmold.

Is there a way to make it dairy free?

Definitely! Substitute the cream and milk with coconut milk for a vegan-friendly twist. Just be sure to taste and adjust sweetness, as coconut can change the flavor profile of your Mango Panna Cotta Recipe.

Final Thoughts

This Mango Panna Cotta Recipe is genuinely one of those “wow” desserts that’s so easy to fall in love with. I hope you give it a try and see just how delightful homemade panna cotta can really be — it’s a treat that never fails to impress!

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