This mango panna cotta is the stuff summer dreams are made of! A two-layered Italian dessert made with mango jelly and set cream, this one’s wobbly, creamy and silky smooth. All it takes is 15 minutes of cooking time and a little patience till it all sets.
Even though I love mangoes as is, nothing to me screams summer quite like a cold mango dessert. In fact, I love this fruit so much that every mango season, I try to make at least one dessert using this fruit that I have never made before.
Whether it is making my mango shrikhand, mini mango cheesecakes, mango cake or a quick and simple mango lassi, this king of fruit truly makes everything better!
This mango panna cotta is one of the easiest things you’ll ever make, no kidding! You are going to love the soft and wobbly pudding-like consistency and its rich, creamy flavour. I have already made this dessert a couple of times this season, and it’s always a huge hit with the fam!
But first, what does panna cotta mean in Italian?
Panna cotta is a traditional Italian dessert, which literally means ‘cooked cream’. This dessert has a soft pudding-like, wobbly consistency that is still firm enough to hold its shape. Usually, panna cotta is made with a handful of simple ingredients like milk, cream, sugar and vanilla extract. And it can be topped with a fruit sauce or whole fruits.
What does panna cotta taste like?
Panna cotta has a rich, creamy texture and tastes like sweet milk with hints of vanilla. Here’s my recipe for a perfect traditional panna cotta made with vanilla bean and I highly recommend that you try that one too.
If you aren’t already convinced, here are some more reasons why you need to make this delicious mango panna cotta ASAP:
- Requires just a handful of easily available ingredients
- Takes only 15 minutes of active cooking time
- Perfect to make ahead, especially when hosting
- A super simple recipe that is perfect for beginners too
- This recipe is naturally gluten-free and can be easily tweaked to make it vegetarian and/or vegan
Ingredients You Need
Here’s everything you’ll need to make this delicious Italian dessert right at home:
- Gelatin: Used to set the layers and give them that lovely jelly-like wobble. I would recommend using unflavoured powdered gelatin or gelatin sheets for the best results
- Mango pulp: I have used ripe Alphonso mangoes but any sweet, ripe mango will work here
- Sugar: Normal granulated sugar used in both the layers
- Cream: I have used heavy cream here, but you can replace it with light cream or whipping cream too
- Milk: Cold full fat milk to allow the gelatin to bloom and dissolve completely into it
- Vanilla essence: Added to the cream layer for flavour and flavour. A little goes a long way
How to make Panna Cotta
Here's how to make Panna Cotta:
1. Add cold water to a saucepan. Sprinkle gelatin over it and allow it to bloom, about 5-10 minutes.
2. Once the gelatin has bloomed, add sugar and turn on the heat to low. Gently heat the water, allowing the gelatin and sugar to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove it from flame until it cools down.
3. When the sugar and gelatin have almost dissolved turn off the heat. Add the mango pulp
4. Whisk the mango till its well combined
5. Divide the mix into the 6 moulds. Refrigerate for 4-6 hours or until firmly set.
6. Add cold milk to a saucepan. Sprinkle gelatin over it and allow it to bloom for about 5-10 minutes.
7. Once the gelatin has bloomed, add sugar and turn on the heat to low and gently heat the milk allowing the gelatin to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove it from the flame until it cools down.
8. When the sugar and gelatin have almost dissolved turn off the heat. Add the cream and vanilla extract to the saucepan.
9. Divide and pour the mix into the mango panna cotta moulds. Refrigerate for 6-8 hours or overnight for best results.
10. To demould, run a knife along the side of the mould to loosen the panna cotta. Then immerse the jars or ramekins in warm water for 6-8 seconds, being careful not to let water seep into the panna cotta. Let them rest on the counter for another 5-8 seconds. Then carefully invert it onto a plate and demould. Serve immediately.
Richa’s top tips to make the best panna cotta
- Use the best quality gelatin you can find as low-quality ones may not set properly and sometimes even leave behind a bitter aftertaste.
- Always add gelatin to cold milk or water and turn on the gas only after it has bloomed. This ensures that the gelatin doesn’t burn. We want it to just melt and dissolve
- Refrigerate both the layers for a minimum of 4 to 6 hours (preferably overnight) to allow them to set properly.
- While full fat cream works best for this recipe, you can easily substitute it with half and half (half milk half cream) for a lighter version of this recipe.
- If you are a vegetarian and don’t eat gelatin, you can replace it with agar agar or China grass. This ingredient is easily available both online and in local Indian grocery stores.
- To make this recipe vegan, simply substitute milk and cream with a dairy-free option like coconut milk and cream; and the gelatin with agar agar or China grass.
- To demould the panna cotta easily, gently run a knife along the edges of the mould and soak the mould in warm water for a few seconds. Invert and watch the panna cotta slide out.
How to make mango sauce for panna cotta?
Making mango sauce for this panna cotta is super simple. All you need is some fresh mango pulp, which is then added to the gelatin and sugar mixture. Stir everything together on low heat for a couple of minutes until everything is well combined together.
Believe me, you can’t miss out on this super creamy, rich and indulgent dessert this summer! Serve it as is or top it up with some fresh mango pieces, either way, this elegant dessert is to impress everyone at the table!
Watch the Recipe Video
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Mango Panna Cotta
Ingredients
Mango Layer
- 180 Grams Mango Pulp approx 110 grams pulp from one Alphonso mango
- ⅔ Cup Cold Water
- 2 ¼ Teaspoon Gelatin
- 5 Tablespoons Sugar
Vanilla Layer
- ½ Cup Cold Milk
- 2 ½ Teaspoons Gelatin
- ⅔ Cup Sugar
- 2 Cups Cream approx 230 ml in one cup
- 1 Teaspoon Vanilla Extract
Instructions
Mango Layer
- Add cold water to a saucepan. Sprinkle gelatin over it and allow it to bloom, about 5-10 minutes.
- Once the gelatin has bloomed, add sugar and turn on the heat to low. Gently heat the water, allowing the gelatin and sugar to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove from flame until it cools down.
- When the sugar and gelatin has almost dissolved turn off the heat. Add the mango pulp and whisk to combine.
- Divide the mix into the 6 moulds. Refrigerate for 4-6 hours or until firmly set.
Vanilla Layer
- Add cold milk to a saucepan. Sprinkle gelatin over it and allow it to bloom, about 5-10 minutes.
- Once the gelatin has bloomed, add sugar and turn on the heat to low and gently heat the milk allowing the gelatin to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove from flame until it cools down.
- When the sugar and gelatin has almost dissolved turn off the heat. Add the cream and vanilla extract to the saucepan.
- Divide and pour the mix into the mango panna cotta moulds. Refrigerate for 6-8 hours or overnight for best results.
- To demould, run a knife along the side of the jar to loosen the panna cotta. Then immerse the jars or ramekins in warm water for 6-8 seconds, being careful not to let water seep into the panna cotta. Let them rest on the counter for another 5-8 seconds Then carefully invert it onto a plate and demould. Serve immediately.
Video
Notes
- Use the best quality gelatin you can find as low-quality ones may not set properly and sometimes even leave behind a bitter aftertaste.
- Always add gelatin to cold milk or water and turn on the flame only after it has bloomed. This ensures that the gelatin doesn’t burn. We want it to just melt and dissolve
- Add the cream after the sugar has dissolved completely and heat it just enough until everything has blended properly. Make sure that the cream mixture doesn’t boil as that could hamper the setting properties of gelatin.
- Refrigerate both the layers for a minimum of 4 to 6 hours (preferably overnight) to allow them to set properly.
- While full-fat cream works best for this recipe, you can easily substitute it with half and half (half milk half cream) for a lighter version of this recipe.
- If you are a vegetarian and don’t eat gelatin, you can replace it with agar agar or China grass. This ingredient is easily available both online and in local Indian grocery stores.
- To make this recipe vegan, simply substitute milk and cream with a dairy-free option like coconut milk and cream; and the gelatin with agar agar or China grass.
- To demould the panna cotta easily, gently run a knife along the edges of the mould and soak the mould in warm water for a few seconds. Invert and watch the panna cotta slide out.
Priyanka @Flavor Quotient says
That's so tempting. I love panna cotta and with mango I'm sure it would be out of the world! Making it right away!
Chef Paul says
I love panna cotta, and this one's such a good version as a summer's treat!