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Delicious Mango Panna Cotta dessert with fresh mango topping
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Mango Panna Cotta

A refreshing and elegant dessert featuring luscious mango flavors layered over creamy panna cotta.
Prep Time30 minutes
Cook Time20 minutes
Total Time2 hours 30 minutes
Course: Brunch, Dessert
Cuisine: Fruity, International
Keyword: Easy Dessert, Light Dessert, Mango Panna Cotta, no-bake dessert
Servings: 6 servings
Calories: 250kcal

Ingredients

Mango Layer

  • 2 cups fresh mango purée Made from ripe, juicy mangoes.
  • 2 tbsp sugar Optional, depending on the natural sweetness of the mango.
  • 1 tbsp lemon juice To enhance the mango's flavor.
  • 1 tsp gelatin powder Or 1 sheet gelatin.
  • 2 tbsp cold water For blooming the gelatin.

Raspberry Stripe

  • 1/2 cup raspberry purée Strained for ultimate smoothness.
  • 1 tbsp sugar To balance the tartness of the raspberries.
  • 1/2 tsp gelatin powder
  • 1 tbsp cold water

Panna Cotta

  • 1 cup heavy cream For a rich, creamy texture.
  • 1 cup whole milk To lighten the panna cotta.
  • 1/4 cup granulated sugar For sweetness.
  • 1 tsp vanilla extract Or vanilla bean paste for added luxury.
  • 1 1/2 tsp gelatin powder
  • 3 tbsp cold water

Garnish

  • Diced fresh mango For garnish.
  • Optional mint leaves For an aromatic touch.

Instructions

Make the Mango Layer

  • Bloom 1 teaspoon of gelatin powder in 2 tablespoons of cold water for 5 minutes until it becomes a spongy texture.
  • In a saucepan over low heat, heat the fresh mango purée, 2 tablespoons of sugar, and 1 tablespoon of lemon juice until the sugar dissolves.
  • Remove from heat and stir in the bloomed gelatin until completely dissolved.
  • Pour this mixture into slanted glasses and chill in the refrigerator for 1 to 2 hours until set.

Create the Raspberry Stripe

  • Bloom the remaining 1/2 teaspoon of gelatin in 1 tablespoon of cold water.
  • Warm up the raspberry purée and 1 tablespoon of sugar until just warm. Remove from heat and stir in the bloomed gelatin.
  • Spoon the raspberry layer over the set mango layer and chill for another 30 minutes until just set.

Prepare the Panna Cotta

  • Bloom 1 1/2 teaspoons of gelatin in 3 tablespoons of cold water.
  • In a large saucepan, heat the heavy cream, whole milk, granulated sugar, and vanilla over medium heat until warm.
  • Remove from heat, add the bloomed gelatin, and whisk until fully dissolved.
  • Allow it to cool to room temperature and pour over the raspberry layer.
  • Chill for at least 4 hours or overnight until fully set.

Garnish & Serve

  • Top the Mango Panna Cotta with diced fresh mango and mint leaves before serving. Serve chilled.

Notes

For visual appeal, use individual serving glasses. For a unique flavor, consider adding cardamom or coconut milk. For a vegan option, replace heavy cream with coconut cream and gelatin with agar-agar.