I love making Mango Panna Cotta because it’s a simple yet elegant dessert that never fails to impress. With its silky texture and vibrant mango flavor, it’s perfect for any occasion, from family dinners to special celebrations.
A Creamy Mango Delight
After trying my first panna cotta recipe, I fell in love with how simple and versatile this dessert is.
It inspired me to create a whole series of panna cotta variations, and I’ve been excited to share them with everyone.
So far, I’ve made and shared recipes for Pandan Coconut Panna Cotta, Strawberry Panna Cotta, and Matcha Panna Cotta. Each one has its own unique flavor, and they’ve all been a hit with my family.
One of the reasons I love panna cotta is its simplicity—there’s no baking involved, and it’s so easy to make with just a few steps.
It’s the perfect dessert to prepare ahead of time for gatherings, or even as a sweet treat on a busy day. Plus, my children absolutely adore it! Every time I make a batch, they’re always eagerly asking for more.
Now, I’m thrilled to introduce you to my Mango Panna Cotta. It’s a refreshing twist on the classic panna cotta, bursting with the tropical sweetness of fresh mango.
To make it even more special, I’ve added blueberries and mint leaves as toppings. This mango version has quickly become one of our family favorites, and I’m sure it’ll be a hit in your home too!
Why You‘ll Love This Recipe
- Bursting with Flavor: The natural sweetness of fresh mango shines through in every bite.
- Simple Ingredients: Made with just a handful of common ingredients.
- Perfect for Any Occasion: Whether it’s a dinner party or a casual treat, this dessert always wows.
- Customizable: Decorate it with mango chunks, blueberries, or mint leaves to make it your own.
Ingredients
- 300g mango chunks (250g for mango juice, 50g for garnish)
- 50g milk (for blending with mango)
- 250g milk (for the panna cotta mixture)
- 100g heavy cream
- 18g granulated sugar
- 15g gelatin sheets
- 6 blueberries (optional, for garnish)
- 6 mint leaves (optional, for garnish)
Instructions
Prepare Gelatin Sheets
- Soak 15g gelatin sheets in cold water for 5–10 minutes until softened.
- Remove the softened gelatin, gently squeeze out excess water, and set aside.
Heat the Panna Cotta Mixture
- In a saucepan, combine 250g milk, 100g heavy cream, and 18g granulated sugar.
- Heat over low heat, stirring constantly, until the sugar dissolves and the mixture reaches about 50°C.
Incorporate Gelatin
- Add the softened gelatin sheets to the warm mixture. Stir until fully dissolved and evenly incorporated.
Make Mango Juice
- Peel and dice 300g mango. Set aside 50g for garnish.
- Blend 250g mango chunks with 50g milk in a blender until smooth and creamy.
Combine and Mix
- Add the mango juice to the gelatin mixture. Stir until fully combined and smooth.
Strain the Mixture
- Strain the panna cotta mixture through a fine sieve to remove any impurities or lumps, ensuring a silky texture.
Mold and Chill
- Pour the mixture into prepared molds, filling each about 80% full.
- Cover with lids and refrigerate for at least 4 hours or until fully set.
Decorate and Serve
- Once set, garnish the panna cotta with reserved mango chunks, blueberries, and mint leaves. Serve chilled.
Notes
- When heating the panna cotta mixture, use low heat and stir constantly to prevent burning or uneven heating.
- Do not soak gelatin sheets for too long to avoid losing their gelling ability. Ensure excess water is squeezed out before adding to the mixture.
- Straining is essential for achieving a smooth, creamy texture, so don’t skip this step.
- For optimal results, set the fridge temperature to 2–5°C to ensure even setting.
Frequently Asked Questions
Can I use agar-agar instead of gelatin?
Yes, you can substitute gelatin with agar-agar, but the texture may be slightly firmer. Adjust the quantity based on the brand’s instructions.
Can I use frozen mango instead of fresh mango?
Yes, thaw the frozen mango completely and blend it as directed in the recipe.
How long can I store Mango Panna Cotta?
It can be stored in the refrigerator for up to 2–3 days. Add garnishes just before serving for the freshest presentation.
What molds should I use for panna cotta?
You can use ramekins, glasses, or silicone molds. Choose ones that suit your serving style!
No-Bake Mango Panna Cotta
Ingredients
- 300 g mango chunks 250g for mango juice, 50g for garnish
- 50 g milk for blending with mango
- 250 g milk for the panna cotta mixture
- 100 g heavy cream
- 18 g granulated sugar
- 15 g gelatin sheets
- 6 blueberries optional, for garnish
- 6 mint leaves optional, for garnish
Instructions
Prepare Gelatin Sheets
- Soak 15g gelatin sheets in cold water for 5–10 minutes until softened.
- Remove the softened gelatin, gently squeeze out excess water, and set aside.
Heat the Panna Cotta Mixture
- In a saucepan, combine 250g milk, 100g heavy cream, and 18g granulated sugar.
- Heat over low heat, stirring constantly, until the sugar dissolves and the mixture reaches about 50°C.
Incorporate Gelatin
- Add the softened gelatin sheets to the warm mixture. Stir until fully dissolved and evenly incorporated.
Make Mango Juice
- Peel and dice 300g mango. Set aside 50g for garnish.
- Blend 250g mango chunks with 50g milk in a blender until smooth and creamy.
Combine and Mix
- Add the mango juice to the gelatin mixture. Stir until fully combined and smooth.
Strain the Mixture
- Strain the panna cotta mixture through a fine sieve to remove any impurities or lumps, ensuring a silky texture.
Mold and Chill
- Pour the mixture into prepared molds, filling each about 80% full.
- Cover with lids and refrigerate for at least 4 hours or until fully set.
Decorate and Serve
- Once set, garnish the panna cotta with reserved mango chunks, blueberries, and mint leaves. Serve chilled.