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Silky Smooth Mango Panna Cotta

mango panna cotta - featured image

A quick and easy homemade mango panna cotta with a silky smooth texture and luscious mango flavor, perfect for any occasion.

Ingredients

Scale
  • 2 cups ripe mangoes, peeled and chopped (approx. 300 grams)
  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml)
  • 1/3 cup granulated sugar (65 g)
  • 2 1/2 teaspoons unflavored powdered gelatin (about 8 grams)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lime juice

Instructions

  1. Peel and chop about 2 cups of ripe mango flesh. Blend in a food processor or blender until perfectly smooth. Set aside.
  2. Sprinkle 2 1/2 teaspoons of powdered gelatin over 1/4 cup (60 ml) of cold whole milk. Let it sit for 5 minutes until it softens and swells.
  3. In a small saucepan, combine 1 cup heavy cream, the remaining 3/4 cup milk, and 1/3 cup sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (around 170°F or 77°C). Remove from heat immediately.
  4. Add the bloomed gelatin mixture to the hot cream mixture and whisk thoroughly until completely dissolved with no lumps.
  5. Stir in the mango puree, vanilla extract, and fresh lime juice. Whisk gently until well blended.
  6. Pour the mixture into 4-6 serving glasses or ramekins. Let cool slightly before transferring to the refrigerator.
  7. Chill for at least 4 hours or preferably overnight until fully set and silky smooth.
  8. Serve chilled straight from the glass or unmold by dipping the mold briefly in warm water and inverting gently.

Notes

Bloom gelatin in cold milk to avoid clumps. Heat cream mixture gently and avoid boiling to preserve gelatin setting power. Chill for at least 4 hours but not more than 24 hours for best texture. Fresh mango is preferred for vibrant flavor. For vegan version, substitute gelatin with agar-agar and dairy with coconut cream and almond milk.

Nutrition

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