This Easy Mango Panna Cotta recipe is rich, smooth, and velvety!! It’s super easy to make and can be prepared in advance. Truly magnificent.
Easy Mango Panna Cotta Recipe Highlights
Are you guys ready for this? Please meet my Easy Mango Panna Cotta.
This Easy Mango Panna Cotta is sweet and fruity and smooth and creamy. In other words…the perfect dessert for any celebration that no one can resist!
What is Panna Cotta?
If you are not familiar, Panna Cotta is an Italian dessert and translates as “cooked cream”. It’s made with heavy cream, milk, and sugar, then thickened with gelatin and molded. It’s super easy to make and can be prepared in advance and chilled in the fridge for the big event.
I have been making panna cotta forever! Actually, it’s one of my husband’s favorite desserts. So, when I saw these gorgeous mangos in my kitchen, I knew I had to do something special with them.
The sweet tartness of the mango balances perfectly with the creaminess of the panna cotta. Who can resist? Not me.
In The Post: Everything You Need for This Panna Cotta
Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Panna Cotta:
- Water: You’ll need water to soften the gelatin.
- Gelatin: When it comes to gelatin, I like to use leaf gelatin sheets because the final texture is smoother, but you can also use granulated gelatin. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon granulated gelatin = 3 leaf gelatin sheets. If you are using granulated gelatin for this recipe, you will need 2 envelopes or 2 tablespoons for the panna cotta mixture and 1 envelope or 1 tablespoon for the mango layer.
- Heavy cream: Make sure it has at least 35% of fat content.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Sugar: Regular white granulated sugar o caster sugar.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
For the Mango layer:
- Fresh mangos: You will need about 3 large mangos. Make sure they are ripened. To know if a mango is ripe, press on it gently with your fingers, and the mango should give slightly, indicating soft flesh inside.
- Sugar: Regular white granulated sugar o caster sugar.
- Water: To soften the gelatin.
- Gelatin: As described in the note above, you can use leaf gelatin sheets or granulated gelatin.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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1 – Make the Panna Cotta
- Soak the leaf gelatin sheets in the water for 10 min.
- In a medium saucepan over medium heat, mix the heavy cream, milk, and sugar, stirring constantly. At first boil, add the drained leaf gelatin sheets and mix until completely dissolved; about 1 – 2 minutes.
- Let the mixture cool slightly. Then evenly distribute into a flexible silicone mold (see notes) of your choice. Refrigerate for 2 – 3 hours or overnight until firm.
2 – Make the Mango Layer
- Soak the leaf gelatin sheets t in the water for 10 min.
- In a medium bowl, add the cold water and the leaf gelatin sheets. Leave them to soak for 10 minutes.
- Place 2 1/2 cups diced mango and sugar in a blender and blend until smooth.
- In a small saucepan, bring the mango puree to a low boil and cook for 4 – 5 minutes, or until syrupy. NOTE: Reserve ½ cup of mango puree to serve later before adding the gelatin, if desired.
- Add drained gelatin sheet and mix to dissolve. Let the mixture cool.
- Spoon mango mixture over the firm panna cotta. Refrigerate for 2 hours until firm.
3 – Mango Puree Sauce
Mix the remaining mango puree with the remaining fresh mango cubes. Refrigerate until ready to serve.
When ready to serve, unmold the panna cotta and top with more mango sauce. Serve.
Recipe Tips
Gelatin – When it comes to gelatin, I like to use leaf gelatin sheets because it generally results in a smooth, clearer consistency, but you can also use granulated gelatin. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 leaf gelatin sheets (Platinum 230 Bloom)
If you are using granulated gelatin for this recipe, you will need 2 envelopes or 2 tablespoons for the panna cotta mixture and 1 envelope or 1 tablespoon for the mango layer.
Please keep in mind that they require different treatments to work properly: sheets need to be softened in cold water and then drained, while the powdered gelatin can just be sprinkled over the cold liquid you are using in the recipe. Both need to be in contact with the liquid for about 5 minutes to soften.
Don’t be tempted to speed up the setting process by putting your Panna cottas in the freezer. It won’t set properly. Also, keep in mind that panna cotta should never be frozen even after setting.
You can also serve these in ramekins, small glass jars, or any other dessert serving cups you like. In that case, you don’t need to unmold them.
Frequently Asked Questions
Panna Cotta is an Italian dessert and translates as “cooked cream”. It’s made with heavy cream, milk, and sugar, then thickened with gelatin and molded. It’s super easy to make and can be prepared in advance and chilled in the fridge for the big event.
I like to use leaf gelatin sheets which are usually found in gourmet grocery stores or on Amazon. After several testing, I found that leaf gelatin sheets give a silkier texture. However, you can use granulated gelatin too. Make sure to use plain, unflavored gelatin.
Yes, you can use agar-agar powder. However, the texture might be slightly different. Gelatin can give a «creamy» texture, whereas agar gives a firmer texture. Agar is much more powerful than gelatin. 1 teaspoon of agar powder is equivalent to 8 teaspoons of gelatin powder.
Yes! Panna Cotta requires a little bit of planning since it must be set in the refrigerator for several hours before serving.
1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin (Platinum 230 Bloom).
Storing & Freezing Instructions
Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.
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Recipe Card 📖
Easy Mango Panna Cotta
Equipment
Ingredients
Panna Cotta:
- 4 cups cold water (960 ml)
- 6 leaf gelatin sheets (Platinum 230 Bloom – or 2 tablespoons / 2 envelopes of granulated gelatin)
- 1 1/2 cups heavy cream (360 ml)
- 1/2 cup milk (120 ml)
- 1/2 cup sugar (100 g)
- 1 teaspoon pure vanilla extract (5 ml)
Mango layer:
- 3 cups small diced ripe mangos (about 3 large mangos)
- 2 – 3 tablespoons sugar (or more to taste)
- ¼ cup water (60 ml)
- 3 leaf gelatin sheets (Platinum 230 Bloom – or 1 tablespoons / 1 envelop of granulated gelatin)
Instructions
Panna Cotta:
- In a medium bowl, add 4 cups of cold water and the gelatin sheets. Leave them to soak for 10 minutes. NOTE: If using granulated gelatin, dissolve the gelatin in the cold milk. Let it soak for 10 minutes.
- In a medium saucepan, over medium heat, mix the heavy cream, milk, and sugar; stirring constantly. At first boil, add the drained gelatin sheets (or granulated gelatin mixture) and mix until completely dissolved; about 1 – 2 minutes.
- Let the mixture cool slightly. Then evenly distribute into a flexible silicone mold (see notes) of your choice. Refrigerate for 2 – 3 hours or overnight until firm.
Mango Layer:
- In a medium bowl, add 4 cups of cold water and the gelatin sheets. Leave them to soak for 10 minutes. NOTE: If using granulated gelatin, dissolve the gelatin in 2 tablespoons of cold water. Let it soak for 10 minutes.
- Place 2 1/2 cups diced mango and sugar in a blender and blend until smooth.
- In a small saucepan bring the mango puree to a low boil and cook for 4 – 5 minutes, or until syrupy. Reserve ½ cup of mango puree to serve later before adding the gelatin, set aside.
- After you reserve 1/2 cup of mango puree, add the drained gelatin sheets (or gelatin powder mixture) to the mango mixture in the saucepan and mix to dissolve completely, about 1 minute. Let the mixture cool.
- Spoon cooled mango mixture over the firm panna cotta. Refrigerate for 2 hours until firm.
Mango Puree Sauce:
- Mix the reserved mango puree with the remaining fresh mango cubes. Refrigerate until ready to serve.
- When ready to serve, unmold the panna cotta and top with more mango sauce. Serve.
- I like to make the panna cotta layer the night before, and let it set in the refrigerator overnight. Then, the next day I add the mango layer and finish it up.
- Don’t be tempted to speed up the setting process by putting your Panna cottas in the freezer. It won’t set properly. Also, keep in mind that panna cotta should never be frozen even after setting.
- You can also serve these in ramekins, small glass jars, or any other dessert serving cups you like. In that case, you don’t need to unmold them.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in November 2017, the post content was edited to add more helpful information, no change to the recipe in August 2022.
