No-Bake Mango Panna Cotta
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.
Servings: 6
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.