Whip up a light and refreshing dessert! This mango panna cotta recipe bursts with citrus flavors and is layered with coconut cream.
This easy panna cotta recipe looks and tastes like an indulgent delicacy, but it is surprisingly simple to make. The white coconut cream, lightly flavored with vanilla, perfectly accentuates the bright orange layer beneath. This panna cotta with mango will quickly become your go-to summer dessert.
Table of contents
- Panna Cotta with Mango
- What is panna cotta?
- Why You'll Love This Coconut Mango Panna Cotta Recipe
- Mango Panna Cotta Ingredients
- How to Make a Panna Cotta with Mango
- Recipe Tips
- How to Serve Panna Cotta
- Can you make panna cotta in advance?
- How to Store Panna Cotta
- Can you freeze panna cotta?
- Frequently Asked Questions About Panna Cotta
- More Creamy and Fruity Dessert Recipes
Panna Cotta with Mango
This easy recipe for panna cotta is perfect for outdoor parties. It's easy to pour coconut milk panna cotta into individual glass cups for the perfect single serving. It makes dessert for picnics or BBQs a cinch.
The combination of mango and lime in this Italian panna cotta recipe will transport you to beaches and sand! And, if you are on a keto diet, making a keto panna cotta is simple. All you have to do is replace the sugar with your favorite granulated sugar substitute.
Serve this panna cotta mango recipe with your favorite citrus drinks and desserts! Add some key lime pie to the table accompanied with a fruity mango colada! Place some mango guacamole on the side, and you are ready to host your party.
You don't even need a panna cotta mold; just use some small glass jars. Mine were actually old candle jars that I cleaned out. It's easier than ever to make beautiful and festive individual panna cotta jars for yourself or your guests.
What is panna cotta?
It's an Italian dessert that translates to "cooked cream". It's traditionally made with heavy cream, milk, sugar, and gelatin. The cooked mixture is poured into molds where it sets and thickens as it cools in the refrigerator.
Why does panna cotta contain gelatin? The gelatin is needed to thicken and set the dessert.
Panna cotta is pronounced as "pa nuh kaa tuh". This creamy dessert can be plain or flavored with fruit or chocolate. (See my chocolate panna cotta recipe).
Why You'll Love This Coconut Mango Panna Cotta Recipe
- Easy to make. This is a no-bake recipe that is as easy to make as Jello.
- Flavorful combination. With mango and coconut cream, this layered panna cotta has a tasty combination of flavors.
- Impress your guests. This fancy panna cotta is easy to layer and garnish.
- Can make it ahead. Store it in the refrigerator the day before.
Mango Panna Cotta Ingredients
The ingredients for panna cotta are simple and easily found in regular grocery stores. Here's what you'll need:
For the mango layer:
- Unflavored gelatin
- Mango puree - 2 to 3 mangos pureed in a blender
- Sugar
- Fresh lime juice
For the vanilla coconut panna cotta layer:
- Unflavored gelatin
- Full-fat coconut milk
- Heavy cream
- Sugar
- Clear vanilla extract
- Lime zest
How to Make a Panna Cotta with Mango
Making panna cotta is quite easy to do. There is little cooking and the most time involved is waiting for it to set in the fridge. Just follow the simple steps below.
Mango Layer
- Gather the ingredients - mango puree, unflavored gelatin, 2 tablespoons of cold water, sugar, and lime juice. To puree mangos, just place them in a blender or food processor and blend until smooth.
- Sprinkle gelatin over cold water, stir, and let sit for 5-10 minutes. You will know it is ready when it has formed a smooth jelly-like substance.
- Place mango puree in a small saucepan. Add lime juice.
- Sprinkle sugar into mango puree. Stir and cook over low heat, bringing to a slow simmer until sugar is dissolved. Do not bring to a boil.
- Remove from heat and stir in gelled gelatin.
- Set small glass dishes on their sides at about a 45-degree angle. I like to use my taco racks to give me the most stable platform.
- Pour mango panna cotta with gelatin into angled dishes. Then place the racks with dishes into the refrigerator to chill and set. It will take about 4 hours.
Coconut Vanilla Layer
About 30 minutes before the mango layer is ready, start to make the coconut milk panna cotta layer.
- Dissolve gelatin by sprinkling it into cold water. Stir and let sit for 5-10 minutes.
- Pour cream and coconut milk into a small saucepan.
- Stir in clear vanilla extract.
- Stir in sugar and lime zest. Cook over low heat until the mixture reaches a gentle simmer and sugar is completely dissolved. Remove from heat. Do not bring to a boil.
- Stir in gelled gelatin and let it sit for 10-15 minutes.
- Now you're ready to layer the panna cotta.
Layering your panna cotta
- Set gelled mango panna cotta dishes upright on the table.
- Slowly pour the vanilla panna cotta into the dishes until it reaches close to the top. Return to the refrigerator for another 4 hours.
Garnish with cubed mango and mint leaves. I added some toasted coconut for some additional texture.
Recipe Tips
- You can use fresh or frozen mango. Thaw the frozen mango before using.
- Be sure to heat the liquids over low heat and stir often to avoid burning, scorching, or boiling over.
- Do not skip dissolving gelatin in cold water before adding it to the mango and cream mixtures. Otherwise, you will have lumps.
- Transfer the cooked panna cotta mixture to a large measuring cup or small pitcher to easily pour the panna cotta into the dishes.
- Make sure the mango layer has fully set before adding the panna cotta layer.
How to Serve Panna Cotta
Typically panna cotta is made in a mold, sometimes a fancy mold with a pattern. It's then inverted onto a plate which would display the pretty pattern on top. It is also often served with mango coulis or sauce.
Mango panna cotta plating is not necessary with this easy recipe because it is made in clear glasses to show the layers. All you'll need to do is to top the dessert with a garnish of diced mango, shredded coconut, and/or a sprig of mint.
Can you make panna cotta in advance?
Yes, absolutely! It is the perfect dessert to make ahead. You can prepare it up to 3 days in advance. Note it can last longer in the fridge but serving within 3 days gives it the best flavor.
How to Store Panna Cotta
Cover the mango panna cotta with plastic wrap. If you don't have any toppings or sauce on top, be sure to press the plastic wrap on the surface to prevent it from forming a skin or tough crust.
Keep panna cotta stored in the refrigerator. It will last up to 10 days in the fridge.
Can you freeze panna cotta?
Yes, panna cotta freezes well. You will need to make it in freezer-safe cups or dishes instead of glass. Cover it with plastic wrap and aluminum foil. It will last in the freezer for up to 3 months.
Frequently Asked Questions About Panna Cotta
Panna cotta is often called custard, but real custard is thickened with egg yolks and not gelatin.
Yes, you use agar agar powder instead of gelatin when making panna cotta. Use ⅛ of the amount of gelatin because agar agar is a more potent gelling agent. The process is also different. You'll add the agar agar once the milk mixture is boiling and whisk it vigorously for a couple of minutes.
Yes. Substitute milk or cream with any dairy-free or vegan milk and cream. Almond milk, coconut milk, coconut cream, oat milk, soy cream, or soy milk are all great options. Use agar agar instead of gelatin for a vegan gelling agent.
More Creamy and Fruity Dessert Recipes
- Authentic Key Lime Pie is slightly tart and super creamy.
- Banana Split Cake with layers of vanilla custard, bananas, pineapple, and whipped cream topped with chocolate and cherries.
- No Bake Peach Cheesecake with graham cracker crust.
- Recipe from another blogger
- Summer Berry Trifle with layers of cake, fresh berries, and mascarpone cream.
Find lots of delicious, easy, and healthy desserts here on 2CM!
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Mango Panna Cotta with Puff Pastry
Ingredients
Mango Layer
- 1 teaspoon unflavored gelatin
- 2 cups mango puree about 2-3 mangos pureed in blender
- 1-2 Tablespoons sugar depending on mango’s sweetness
- 1 ½ Tablespoons fresh lime juice
Vanilla Coconut Layer
- 1 ½ teaspoons unflavored gelatin
- 1 cup full fat coconut milk
- 1 cup heavy cream
- 3 Tablespoons sugar
- 1 teaspoon clear vanilla extract
- zest of one lime
Instructions
Mango Layer
- To dissolve gelatin, place 2 tablespoons of cold water in a small bowl and sprinkle with 1 teaspoon unflavored gelatin. Stir then let gel for 5-10 minutes. This will prevent lumps in your panna cotta.
- Dice 2-3 mangos and place in blender. Puree until smooth.
- In a small saucepan set over low heat, warm the mango puree to a slow simmer. Remove from heat and stir in gelatin mixture until completely dissolved.
- To make your panna cotta at an intriguing angle, tilt your glass dishes to about 45 degrees, I used wire taco stands, and pour the mango-gelatin mixture in, dividing evenly between your dishes. Place in the refrigerator and let it set for about 4 hours.Option for level layers: Don't tilt the glasses but keep upright and proceed with directions as given.
Vanilla Coconut Layer
- When mango layer has gelled it is time to make the vanilla coconut layer.
- Follow the directions to dissolve getlatin above by adding the 1-½ teaspoons of gelatin to 2 tablespoons of cold water. Let set for 10 minutes.
- Meanwhile, combine the coconut milk, cream, sugar, vanilla and lime zest in a small saucepan. Cook over low heat until it reaches a gentle simmer and sugar is completely dissolved. Do not let it come to a boil.
- Remove coconut cream from heat and stir in gelled gelatin and mix until dissolved. Cool for 10-15 minutes prior to adding to mango layer.
- Set the mango panna cotta dishes upright on the table. Slowly pour in the coconut cream over the mango mixture until it reaches the top. Continue until all dishes are filled. Return to refrigerator for another 4 hours.
- When ready to serve, garnish with diced mango, a few sprinkles of toasted coconut and a mint sprig.
- Serves 4-6.
Notes
- You can use fresh or frozen mango. Thaw the frozen mango before using.
- Be sure to heat the liquids over low heat and stir often to avoid burning, scorching, or boiling over.
- Do not skip dissolving gelatin in cold water before adding it to the mango and cream mixtures. Otherwise, you will have lumps.
- Transfer the cooked panna cotta mixture to a large measuring cup or small pitcher to easily pour the panna cotta into the dishes.
- Make sure the mango layer has fully set before adding the panna cotta layer.
