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5 from 3 votes

Mango Panna Cotta

Silky, creamy Mango Panna Cotta is an easy, make ahead and delicious dessert! Serve it in glasses and top with sweet, juicy mangoes. Everyone will love it!
Prep Time25 minutes
Cook Time24 minutes
Chill Time6 hours
Course: Dessert
Cuisine: Italian
Diet: Vegetarian
Servings: 6
Calories: 366kcal
Author: Natalie

Ingredients

Panna Cotta

  • ¼ cup cold water
  • 1 tablespoon unflavored gelatin 1 packet, 7 grams
  • 1 ¾ cups heavy cream or whipping cream
  • ½ cup granulated sugar
  • ½ teaspoon ground cardamom
  • 1 cup whole milk room temperature, 2% can be substituted
  • 1 pinch salt

Mango Coulis *

  • 2 cups mango chopped, fresh or frozen
  • 1 tablespoon granulated sugar or to taste
  • tablespoons lemon or lime juice or as needed
  • water as needed

Instructions

Panna Cotta

  • Pour water into a small mixing bowl. Sprinkle gelatin overtop. Stir the gelatin in then allow mixture to sit for 5-7 minutes until thickened.
  • In a large saucepan, add the heavy cream and sugar. Place pan over medium heat, stirring occasionally, for 3-4 minutes until the mixture barely simmers.
  • Remove from heat and whisk in the salt and gelatin.
  • Whisk in the milk until blended.
  • Pour mixture into a large glass measuring cup or some kind of pitcher with a spout to make it easier to pour into individual jars or ramekins.
  • Divide mixture among 6 glass jars, wine glasses or ramekin. Pour about ½ cup of the mixture each. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours.

Mango Coulis *

  • If using fresh mango, peel the mango and cut into cubes. For frozen mango, place it directly into the saucepan. No need to thaw it first, but you may need to add a little water as the mango is over the heat.
  • Place the chopped mango, sugar and lemon or lime juice in a small saucepan over medium low heat for about 10 minutes. Stir occasionally until mangos are very soft. Remove from heat and allow to cool for a few minutes.
  • Pour mixture into a food processor or blender or stick an immersion blender in the saucepan. Blend until sauce is smooth and thick. Taste and add more sugar, if desired.
  • Allow to cool completely at room temperature or in the refrigerator before spooning over the panna cotta.

Notes

*Make mango coulis or skip the coulis and just serve with fresh mango. This panna cotta is delicious with fresh, chopped mangoes on top or with mango coulis (sauce).
Fresh mango topping: Make sure mangoes are ripe. Peel the mango then slices the "meat" off the two sides of the seed. Chop into even cubes. Spoon on top of panna cotta just before serving. 
Mango coulis (sauce): Mango coulis takes about 15 minutes to make. Allow to cool before using. Spoon over the panna cotta just before serving. Spoon the cooled coulis in the bottom of the glasses. Pour the panna cotta over the coulis, cover and chill. 
Cardamom: Ground cardamom will leave little specs in the panna cotta. There may be more of these specs at the bottom of the saucepan. These specs add flavor, so I prefer to pour even the leftover gritty specs of panna cotta into the ramekins or glasses. 
Serving: Serve the panna cotta straight from the jars/glasses/ramekins that they cool in. I tried turning them out onto plates, but have not had success with it. 
Storage: Store panna cotta without the mango topping in the refrigerator covered with plastic wrap for up to 3 days. 

Nutrition

Serving: 1glass | Calories: 366kcal | Carbohydrates: 31g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 35mg | Potassium: 222mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1681IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 0.2mg