Mango Panna Cotta

This is an exotic twist on the classic Italian dessert. By incorporating fresh mango puree into the creamy custard base, this dessert offers a burst of tropical flavor. The silky texture of the panna cotta pairs perfectly with the sweet and tangy mango, creating a harmonious balance of flavors that is both refreshing and indulgent.

Mango Panna Cotta

Originating from Italy, panna cotta, which means "cooked cream," is a velvety dessert known for its smooth texture and delicate flavor. In this recipe, the sweet and aromatic mangoes are the star, infusing the dessert with their vibrant color and irresistible taste.
Buon appetito! 🇮🇹
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Italian
Servings 4


  • 2 small saucepans
  • 4 ramekins (or glasses)
  • 1 blender (or food processor)
  • 1 1 fine-mesh sieve
  • 1 spatula
  • 1 bowl


For the Panna Cotta

  • 2.6 oz white sugar   (75 g - â…“ cup)
  • 1 tbsp vanilla extract
  • 1 ÂĽ cup heavy cream  (or heavy whipped cream)-300 ml
  • 3 leaves gelatin
  • 1 bowl cold water

For the Mango Sauce

  • 10.5 oz fresh mangoes * 300 g -(or 1 frozen berries bag-16 oz)
  • 1 oz sugar  (30 g-â…› cup)

For the Topping

  • fresh mango
  • coconut flakes
  • leaves mint


Prepare the Panna Cotta

  • Place the gelatin sheets in a bowl of cold water. Make sure the water completely covers the sheets. Let the gelatin sheets soak for about 5 to 10 minutes until they become soft and pliable. The sheets will absorb water and expand during this process.
  • In a small saucepan, heat the heavy cream medium heat until it simmers (make sure it does not boil!). Add sugar and vanilla extract, stirring until the sugar dissolves.
  • Remove the saucepan from the stove once you start to see small bubbles appear and set aside.
  • Squeeze out any excess water from the softened gelatin sheets. Be careful not to wring them too hard to avoid tearing. Add the hydrated sheets directly to the hot whipped cream. Stir until dissolved.
  • Pour the mixture into panna cotta ramekins. Cover the ramekins with plastic wrap to prevent a layer from forming and chill in the refrigerator.

Prepare the Mango Sauce

  • Combine mangoes and sugar in a small saucepan. If you use fresh berries, add 2 tbsp of water. Heat, medium heat, until the sugar is dissolved, and simmer for about 5 minutes, no more.
  • In a blender or food processor, blend the mango purĂ©e until smooth.erry sauce on top.
  • Strain the coulis through a fine-mesh sieve to get a smoother texture.
  • Once the panna cotta is set (4 hours in the refrigerator or overnight to ensure a better result), pour the mango coulis on the top.
  • Garnish with fresh mango and/or mint.


  • Use ripe and fragrant mangoes for the best flavor. You can also use frozen mango chunks if fresh mangoes are not available.
  • Adjust the amount of sugar according to the sweetness of the mangoes and your personal preference.
  • For a smoother texture, strain the mango puree before adding it to the panna cotta mixture to remove any fibrous bits.
  • Garnish the Mango Panna Cotta with additional diced mangoes, coconut flakes, whipped cream,or fresh mint leaves for an elegant presentation.  
Keyword Mango Panna Cotta

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