Mango panna cotta
This mango pannacotta is a creamy, lightly sweet dessert made with vanilla-infused cream set using gelatin for a smooth, silky texture. It is topped with a fresh mango layer that is gently sweetened and lightly set, creating a soft, fruity contrast to the rich cream base.
Ingredients
For the panna cotta
- 2 cups (480 ml) heavy cream
- ⅓ cup (75g) sugar
- A pinch of salt
- 1 tsp vanilla extract
- 2 tsp powdered gelatin
- 3 tbsp cold water
For the mango layer
- 1½ cups (250 to 300g) ripe mango puree
- 1 tbsp sugar optional, depending on the sweetness of mangoes
- 1 tsp powdered gelatin* see notes
- 2 tbsp cold water
To garnish (optional)
- Fresh mango, cut into cubes
- Mint leaves
Instructions
Bloom the gelatin
- Mix 2 tsp gelatin with 3 tbsp cold water.2 tsp powdered gelatin, 3 tbsp cold water
- Let it sit for 5 minutes.
Make the panna cotta
- Heat the cream, sugar and salt in a saucepan over medium heat until the sugar dissolves. Do not boil. Heat the cream mixture to about 60–70°C.2 cups (480 ml) heavy cream, 1/3 cup (75g) sugar, A pinch of salt
- Note: Gelatin dissolves well above about 50°C, so there's no need to boil the mixture. Prolonged boiling can weaken gelatin's setting power and may affect the texture.
- Remove from the heat and stir in the vanilla.1 tsp vanilla extract
- Add the bloomed gelatin and mix until fully dissolved.
- Pour into serving glasses or moulds.
- Refrigerate for 3–4 hours, or until set.
Prepare the mango layer
- Bloom 1 tsp gelatin in 2 tbsp cold water for 5 minutes.1 tsp powdered gelatin* see notes, 2 tbsp cold water
- Warm a small portion of the mango puree and dissolve the gelatin into it.1½ cups (250 to 300g) ripe mango puree
- Mix with the remaining mango puree and add sugar if needed.1 tbsp sugar
- Note: If the mangoes are naturally sweet, additional sugar may not be necessary. Adjust the amount of sugar according to the sweetness of the mangoes and your personal preference.
- Allow to cool to room temperature.
- Add the mango topping.
- Once the panna cotta is set, gently pour the mango mixture on top.
- Chill for another 1–2 hours until the mango layer sets.
Serve
- Garnish with fresh mango cubes, mint leaves if desired.Fresh mango, cut into cubes, Mint leaves
Notes
For 250 g mango puree, using 1 teaspoon powdered gelatin (about 3–3.5 g) will give you a soft, lightly set texture, which works well for panna cotta toppings or a smooth mousse-like layer.
For 250 g (≈250 mL) mango puree:
- 1 tsp gelatin → soft set
- 1¼–1½ tsp gelatin → medium set
- 2 tsp gelatin → firm set, clean sliceable layer