Mango Panna Cotta

Creamy and smooth panna cotta gets an upgrade with this delicious mango topping! This classic Italian dessert takes just minutes to put together and can be made days in advance.

Course Dessert

Cuisine Italian

Keyword mango panna cotta, panna cotta

Prep Time 10

Cook Time 15

Chill Time 2

Total Time 2 25

Servings servings

Calories 329kcal

Author Angela Allison

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.

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