Mango Panna Cotta is a delicious and creamy Italian treat that’s great for the summer. This panna cotta recipe comes together fast and has the most amazing flavor and texture, plus it’s the perfect make ahead dessert!
If you love the sweet and creamy flavors of classic panna cotta, then you need to give this mango version a try. It’s so simple to make and is the perfect summertime treat.
For more no-bake Italian desserts, try my Frozen Cannoli Bark, Olive Oil Gelato, or Espresso Granita recipes! For another no-bake dessert, try this No-Bake Chocolate Cheesecake!
Creamy Mango Panna Cotta
Mango Panna Cotta is an Italian-inspired dessert featuring classic Italian Panna Cotta served with a layer of mango coulis on top. This recipe can be made in advance and is the perfect sweet treat.
Classic vanilla panna cotta gets a seriously delicious upgrade with this mango variation. The simple mango puree topping adds so much flavor and is a fun addition.
Panna Cotta is a classic Italian dessert that translates to “cooked cream.” It’s a simple, creamy dessert made with milk, sugar, and gelatin, which sets into a smooth, custard-like consistency.
This delicious Mango Panna Cotta recipe is sure to be your new favorite. Give it a try, you’re going to love it!
Ingredients
- Mango: fresh mangoes work best but you can always use frozen mango chunks that have been defrosted.
- Cream: use heavy cream to get the classic panna cotta flavor and texture.
- Milk: whole milk works best.
- Gelatin: you can find gelatin powder in the baking aisle of the grocery story. Gelatine powder acts as a setting agent for the panna cotta.
- Vanilla: vanilla extract adds flavor. You could also use vanilla bean paste.
- Sugar: use granulated sugar for both the panna cotta mixture and the mango mixture.
- Lemon: a bit of lemon juice helps to balance the sweetness of the mango sauce. You could also use fresh lime juice.
How to Make Mango Panna Cotta
Mango Panna Cotta comes together fast and is a great dessert to make ahead! You will need at least 2 hours for the panna cotta to set, so be sure to plan accordingly.
Panna Cotta is best made in individual dishes or ramekins. I like to use glasses or small bowls, but you could also make this in a larger dish rather than individual dishes.
Step 1: Bloom and Dissolve the Gelatin
Pour the cold whole milk into a medium saucepan. Then sprinkle gelatin over the milk and let it sit for 5 minutes.
You will notice that the gelatin appears wrinkled on the surface of the milk and is only slightly dissolved at this point.
Next, heat the milk over low heat. Make sure you are using low heat as you never want the milk to come to a boil or simmer.
Whisk until the milk is hot and the gelatin has completely dissolved. You can tell by dipping a spoon into the mixture and noticing if there are grains of gelatin on the spoon.
Step 2: Add in Panna Cotta Ingredients
Once the gelatin has dissolved, add in the sugar. Whisk on low heat until the sugar has completely dissolved as well. Again, you don’t want the mixture to boil or simmer.
Remove the milk from the heat and whisk in the heavy cream, vanilla, and salt. Pour the panna cotta mixture into the individual ramekins.
Chill the panna cotta in the refrigerator for at least two hours, or until the mixture is set.
Step 3: Make the Mango Topping
While the panna cotta is chilling, make the mango topping. In a small saucepan, combine mango chunks, sugar, and lemon juice.
Heat the mango over medium-low heat until it starts to soften and fall apart. Add a splash of water if needed.
Puree the mango using an immersion blender or in a food processor. Chill the mango puree until ready to serve.
Step 4: Finish off the Mango Panna Cotta
Once the panna cotta is chilled and set, spoon the fresh mango purée on top and smooth gently. You can serve immediately or chill until ready to eat.
Recipe Tips
- Make sure the milk mixture never comes to a boil or simmer. You just want it hot but never to the point of bubbles forming on the top.
- No ripe mango? You can use frozen and defrosted mango chunks instead.
- I like to make serve panna cotta in individual serving bowls or even stemless wine glasses.
- Panna Cotta can be made up to 3 days in advance and stored in the refrigerator.
More Italian Desserts!
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Mango Panna Cotta
Equipment
- 6 small ramekins, bowls, or glasses
Ingredients
- 1 ½ cups whole milk
- 1 packet powdered gelatin
- ⅓ cup granulated sugar
- 1 ½ cups heavy cream
- 1 teaspoon vanilla
- ⅛ teaspoon kosher salt
Mango Topping
- 2 large mangoes, cut into chunks (about 2 cups)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Pour the whole milk into a saucepan and sprinkle on the powdered gelatin. Let it sit for 5 minutes until the surface of the milk appears wrinkled. Heat the mixture over low heat, whisking frequently to dissolve the gelatin. (Do not bring the milk to a boil, you are just heating it).
- Once the milk mixture is hot but not bubbling, add in the ⅓ cup of sugar and continue whisking over low heat never letting the mixture boil. (It should take about 4-5 minutes for the sugar to fully dissolve.) Remove the saucepan from the heat and whisk in the heavy cream, vanilla, and salt.
- Pour the mixture evenly into 6 ramekins, glasses, or bowls. Place in the refrigerator to chill and set. This should take about 2 hours.
- Meanwhile, make the mango topping. Place the diced mango, 2 tablespoons sugar, and lemon juice in a small saucepan over low heat. Gently stir until the mango softens and the sugar dissolves. Remove from heat and blend the mixture using an immersion blender or small food processor until smooth. Cover and refrigerate until ready to use.
- Once the tops of the panna cotta are set, spoon the mango mixture on top and gently spread to smooth. Refrigerate until ready to eat or enjoy immediately!
Notes
- Make sure the milk mixture never comes to a boil or simmer. You just want it hot but never to the point of bubbles forming on the top.
- No ripe mango? You can use frozen and defrosted mango chunks instead.
- I like to make serve panna cotta in individual serving bowls or even stemless wine glasses.
- Panna Cotta can be made up to 3 days in advance and stored in the refrigerator.
Excellent recipe! Thanks for sharing 🙂