This Mango Panna Cotta is creamy, rich, and smooth with a stunning color! It’s a quick and easy classic Italian dessert recipe that’s great to make ahead. The best panna cotta recipe I’ve ever made!
Featured on 22 Fancy Dessert
Panna Cotta originates from Italy and it means “cooked cream” in Italian. It’s sweetened cream thickened with gelatin and a molded chilled dessert.
Besides Mango Panda Cotta, you can make it into many different flavored panna cotta such as strawberry, vanilla, chocolate, lemon, coffee, or pumpkin.
What You’ll Need for This Recipe
Mango: Use ripe mangos for this recipe as it’s sweeter. When you buy mangos, ripe mangos feel soft when you squeeze it gently.
Gelatin: It’s added to set the mixture and create a custard-like consistency. The plain, unflavored gelatin works the best for this recipe. You can easily find them in the grocery stores next to the baking supplies. Alternatively, you can order them online.
Milk: I used the whole milk for the maximum creaminess. You can use fat-free milk, or replace it with almond milk or coconut milk.
Heavy Cream: I used heavy cream (35% fat) in this recipe. If you’d like to make a lighter panna cotta, you can use a lighter cream or coconut milk. I’ve tried that it’s still very delicious.
How to Make Mango Panna Cotta
1. Add unflavored gelatin powder to mango juice, and let it set.
2. Then add freshly pureed mango into the mixture.
3. Pour it into wine glasses. Place them on an angle in a muffin tin and cool in the fridge for over 2 hours.
4. Add milk and gelatin to a saucepan. Let it sit for 10 minutes.
5. Place the saucepan over low heat, and add sugar and salt. Then remove the saucepan from heat and add heavy cream and vanilla. Mix well.
6. Let them cool to room temperature, and pour it over the mango layer. Refrigerate until fully set.
Tips and Tricks
- Use fresh ripe mangos for the best results. High-quality ripe mangos are sweet and full of flavor.
- Keep in mind that this recipe needs to sit at least 4 hours but overnight is the best. You can also make mango panna cotta ahead for 3-4 days and store in the refrigerator.
- Garnish with raspberries, strawberries before serving.
- For other flavors, you can replace milk with buttermilk for a delicious buttermilk panna cotta. Or simply add 4-5 ounces chopped chocolate into the panna cotta layer.
Frequently Asked Questions
How Long Does Homemade Mango Panna Cotta Last?
Cover them with plastic wrap and store them in the refrigerator. They can last for up to 3 days.
Is this a Make-ahead Dessert?
Yes! This recipe can be made in advance. I usually make it one day in advance and serve it in fancy wine glasses at the party. You can garnish with fresh raspberries just before serving.
Can I Make Panna Cotta without Gelatin?
Gelatin is an animal product and not vegetarian. If you are on a vegan or vegetarian diet, you can sub agar agar for gelatin. You’ll also need to sub coconut milk for heavy cream and milk.
Can I Freeze Mango Panna Cotta?
Yes, it keeps well in the freezer. Take it out to thaw in the refrigerator thoroughly.
If You Like this Recipe Try These Out:
If you’ve tried this Mango Panna Cotta then don’t forget to rate the recipe and let me know. I love hearing from you!
Mango Panna Cotta Recipe (+VIDEO)
- 2 cups cubed fresh mango
- 1 cup mango juice
- 1 envelope unflavored gelatin powder
Panna Cotta Layer
- 1 1/2 cups milk whole milk preferred
- 1/3 cup sugar
- 1/8 teaspoon salt
- 3 envelopes unflavored gelatin powder
- 1 1/2 cups heavy cream
- 1/4 tsp vanilla extract
- Make mango puree using a blender or food processor.
- In a small bowl, add mango juice and sprinkle 1 envelop gelatin on top. Wait for a few minutes until gelatin softens and then mix with a spoon.
- Mix the mango puree with the mango gelatin mixture.
- Set wine glasses on an angle in a muffin tin. Pour the mixture into glasses to about 1/2 inch below the rim.
- Chill in fridge for at least 2 hours to set.
- In the meantime, in a small saucepan, add milk and 3 envelopes of gelatin and wait for 5-10 minutes. (don't place it over the heat yet.)
- Whisk the mixture together, and place the saucepan over medium-low heat.
- Add sugar and salt to the saucepan. Mix until the sugar is completly dissolved.
- Remove saucepan from heat and stir in heavy cream and vanilla.
- Let it cool down to room temperature. Add the mixture to glasses on top of the mango layer. Chill for another 2 hours or until set.
- Use fresh ripe mangos for the best results.
- Plan to cook this ahead of time as it needs to sit at least 4 hours.
- Garnish with raspberries, strawberries before serving.
UPDATED JULY 9, 2020: This post was originally published on April 17, 2019. We added more details to help you make the best Mango Panna Cotta ever. Enjoy!
Step 8 says to add the sugar and salt…how much salt?? It’s not on the ingredient list.
Hi Erin, thanks for pointing it out and I’ve added to the ingredient list. You’ll need 1 teaspoon of salt.
Made this many times. Beautiful and creamy. Always a hit. Just this one time i missed heating the mango juice-gelatine mixture in the microwave. I just added the puree and put it to chill! I know gelatine needs heat to dissolve and set but somehow this still worked out. It didn’t affect the taste amd did not cause any digestive issues. Any thoughts on the science behind this. That said, the recipe is fantastic. Thank you.
Hi Sarah, great to hear that you like this recipe. Not sure what’s the science behind this, but thanks a lot for sharing your experience!
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.