Mango Panna Cotta

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Mango Panna Cotta

This mango panna cotta is the ultimate summer dessert. It’s a cool, refreshing treat that you can prepare in advance, and most importantly, it’s incredibly delicious!


For the vanilla panna cotta:

  • 6g Gelatin powder
  • 30ml Water/milk
  • 1 cup (240ml) Milk
  • 1 cup (240ml) Heavy cream
  • 50g Sugar
  • 1 teaspoon Vanilla bean paste

For the mango panna cotta:

  • 4 Mangos, large (about 650-700g mango puree)
  • 5g Gelatin powder
  • 25ml Water/milk


Making the vanilla panna cotta:

  1. Begin by whisking the gelatin and water in a small bowl, and set it aside for 10-15 minutes.
  2. In a medium saucepan, gently heat the heavy cream, milk, and sugar over medium-low heat, ensuring the sugar dissolves without boiling the mixture.
  3. Remove the mixture from the heat, add the vanilla bean paste, and stir. Then, incorporate the gelatin, immediately whisking until it’s smooth and fully dissolved. Pass it through a sieve.
  4. To set the glasses at an angle, use a small container or muffin tin. If the glasses tend to slide, place a small towel underneath to stabilize them. Pour the vanilla panna cotta mixture into the glasses and refrigerate for at least 4 hours.

Making the mango panna cotta:

  1. Start by whisking the gelatin and water in a small bowl, and set it aside for 10-15 minutes.
  2. Dice the mango, place it in a food processor, and blend until it’s smooth.
  3. Melt the gelatin for 15 seconds in the microwave. Take 1 tablespoon of the mango puree, add it to the melted gelatin, and stir until well combined. Pour this back into the mango puree and mix thoroughly.
  4. Pour the mango mixture into the glasses.
  5. Cover them and refrigerate for at least 3 hours.

Enjoy the perfect summer dessert!

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