Say hello to Mango Panna Cotta, the Summer Dessert that’s as dreamy as a tropical breeze! This no-bake treat layers silky vanilla cream with vibrant mango puree, chilling in the fridge while you kick back. It’s cool, creamy, and bursting with fresh fruit flavor—perfect for hot days, dinner parties, or just because you deserve something special. Trust me, one spoonful of this Mango Panna Cotta with Vanilla Cream will have you hooked!
Ready to whip up this easy, elegant Summer Dessert? Let’s dive in with a simple recipe that’s sure to impress!
Why You’ll Love Mango Panna Cotta
- Tropical Bliss: Bright mango and smooth vanilla cream make every bite a mini vacation.
- No Oven Needed: A stress-free Summer Dessert that sets in the fridge.
- Gorgeous Layers: Stunning fruit and cream layers look like a bakery masterpiece.
- Make-Ahead Magic: Prep it the night before for zero last-minute fuss.
- Super Easy: Simple ingredients and steps, even for beginner bakers.
Ingredients for Mango Panna Cotta
This Mango Panna Cotta recipe makes 4-6 servings of Mango Panna Cotta with Vanilla Cream, depending on your molds or glasses.
Mango Layer
- Mango Puree (1½ cups): Fresh Ataulfo or Alphonso mangos, or unsweetened canned puree.
- Lemon Juice (1 tbsp): Boosts the mango’s zing.
- Granulated Sugar (¼ cup): Adjust to taste based on mango sweetness.
- Unflavored Gelatin (1½ tsp): For a perfect set.
- Cold Water (2 tbsp): To bloom the gelatin.
Vanilla Cream Layer
- Heavy Cream (1 cup): Full-fat for that silky texture.
- Whole Milk (½ cup): Keeps it creamy but not too heavy.
- Granulated Sugar (¼ cup): Just enough sweetness.
- Vanilla Extract (1 tsp): Or vanilla bean paste for extra flair.
- Unflavored Gelatin (1½ tsp): Ensures a firm cream layer.
- Cold Water (2 tbsp): For blooming the gelatin.
Garnish (Optional)
- Fresh Mango (4-6 thin slices): For a pop of color.
- Mint Leaves (4-6): Adds a fresh touch.
- Passionfruit Pulp (1-2 tbsp): For a tropical twist.
Equipment Needed
- Small saucepan
- Mixing bowls
- Whisk
- 4-6 small glasses, jars, or silicone molds (6-8 oz each)
- Measuring cups and spoons
- Fine mesh strainer (optional)
Preparation Guide
This Mango Panna Cotta is a cinch to make, delivering a showstopping Summer Dessert with minimal effort. Here’s how to do it!
Make the Mango Layer
- Sprinkle 1½ tsp gelatin over 2 tbsp cold water in a small bowl. Let it sit for 5-10 minutes to bloom.
- In a small saucepan, heat mango puree, sugar, and lemon juice over low-medium heat, stirring until sugar dissolves. Don’t let it boil!
- Remove from heat and stir in bloomed gelatin until smooth. Strain if you want an extra-smooth texture.
- Pour mango mixture evenly into 4-6 glasses or molds, filling halfway. Chill in the fridge for 1-2 hours until softly set.
Make the Vanilla Cream Layer
- Sprinkle 1½ tsp gelatin over 2 tbsp cold water in a small bowl. Let it bloom for 5-10 minutes.
- In a saucepan, warm heavy cream, milk, and sugar over medium heat, stirring until sugar dissolves. Keep it below a boil.
- Remove from heat and stir in vanilla extract and bloomed gelatin until fully dissolved.
- Cool the cream mixture to room temperature, stirring occasionally to avoid a skin forming.
Assemble the Panna Cotta
- Check that the mango layer is set (firm but slightly tacky). Gently pour the cooled vanilla cream over the mango layer to fill the glasses or molds.
- For a fun angled look, tilt glasses slightly while pouring the cream. Chill in the fridge for at least 4 hours, or overnight for best results.
Serve Mango Panna Cotta
- If using molds, dip briefly in warm water (5-10 seconds) and run a knife around the edge to unmold onto plates. For glasses, serve as is!
- Top with mango slices, mint leaves, or a drizzle of passionfruit pulp for a gorgeous Mango Panna Cotta with Vanilla Cream.
Tips for the Best Mango Panna Cotta
- Pick the Right Puree: Use unsweetened mango puree and taste-test to adjust sugar for a balanced Mango Panna Cotta.
- Don’t Rush the Gelatin: Let it bloom fully and heat gently to avoid lumps in this Summer Dessert.
- Keep Layers Clean: Cool the cream layer completely before pouring to prevent mixing with the mango.
- Use Full-Fat Dairy: Heavy cream gives the smoothest, creamiest texture for this Mango Panna Cotta with Vanilla Cream.
- Chill Smart: Overnight chilling makes unmolding a breeze and ensures a perfect set.
Serving Suggestions
Make this Mango Panna Cotta the star of your table with these ideas:
- Summer Vibes: Serve in glasses at barbecues or picnics for a cool Summer Dessert.
- Party Ready: Unmold for weddings or birthdays, garnished with fruit for a fancy touch.
- With Drinks: Pair with iced tea, coconut water, or a chilled rosé to match the tropical flavors.
- Extra Flair: Add crushed pistachios or edible flowers for a stunning Mango Panna Cotta.
- Dessert Spread: Include with other no-bake treats like berry tarts or lemon sorbet.
Storing Your Mango Panna Cotta
This Mango Panna Cotta is a make-ahead dream:
- Store: Cover with plastic wrap and refrigerate for up to 3 days. Add garnishes just before serving.
- Make-Ahead: Prep up to 2 days in advance for a stress-free Summer Dessert.
- Freeze: Freezing isn’t recommended, as it can ruin the creamy texture.
- Serving Tip: Serve chilled straight from the fridge for the freshest flavor.
Variations to Try
Switch up this Mango Panna Cotta for fun twists:
- Different Fruits: Try peach, strawberry, or pineapple puree for a new Summer Dessert.
- Vegan Option: Use coconut cream and agar-agar instead of gelatin for a plant-based version.
- Spiced Up: Add a pinch of cardamom to the mango layer for warmth.
- Single Layer: Make just the vanilla cream and top with mango coulis for simplicity.
- Mini Treats: Use smaller molds for bite-sized Mango Panna Cotta with Vanilla Cream.
FAQs About This Creamy Dessert
Can I use sweetened mango puree?
Go for unsweetened puree and tweak the sugar to keep this Summer Dessert perfectly balanced.
Why isn’t my dessert setting?
Ensure gelatin blooms fully and chills at least 4 hours for a firm Tropical Treat.
Can I use low-fat cream?
Full-fat cream gives the silkiest texture; low-fat may make this Creamy Dessert too soft.
How do I unmold without a mess?
Dip molds in warm water for 5-10 seconds and gently invert for a flawless release.
Molds or glasses—which is better?
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Mango Panna Cotta is the ultimate Summer Dessert, blending tropical mango and creamy vanilla into a cool, elegant treat that’s perfect for any occasion. With its easy no-bake prep and make-ahead convenience, this Mango Panna Cotta with Vanilla Cream is a must-try for hot days or festive gatherings. Whip it up and watch your guests swoon! Share your favorite garnishes or tweaks in the comments below.
Happy chilling!
Mango Panna Cotta with Vanilla Cream
Ingredients
FOR THE MANGO LAYER
- 1 ½ cups mango puree fresh or canned
- 1 tablespoon lemon juice
- 2 teaspoons unflavored powdered gelatin
- 2 tablespoons cold water
FOR THE CREAM LAYER
- 1 ½ cups heavy cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons unflavored powdered gelatin
- 2 tablespoons cold water
Instructions
- PREPARE THE MANGO LAYER: In a small bowl, sprinkle 2 teaspoons of gelatin over 2 tablespoons of cold water and let it sit for 5–10 minutes to bloom.
- HEAT THE MANGO MIXTURE: In a small saucepan over low heat, warm the mango puree and lemon juice until steaming but not boiling. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- FILL MOLDS: Pour the mango mixture evenly into ramekins or silicone molds, filling each about halfway. Chill in the refrigerator for 1 to 2 hours, or until the layer is set.
- PREPARE THE CREAM LAYER: In a clean small bowl, sprinkle the remaining 2 teaspoons of gelatin over 2 tablespoons of cold water. Let bloom for 5–10 minutes.
- HEAT THE CREAM BASE: In a separate saucepan, combine the heavy cream, whole milk, sugar, and vanilla extract. Heat over medium-low, stirring occasionally, just until the sugar dissolves and the mixture is warm. Do not boil.
- ADD GELATIN TO CREAM: Remove the pan from the heat and stir in the bloomed gelatin until completely dissolved. Allow the mixture to cool to room temperature, but do not let it set.
- ASSEMBLE THE PANNA COTTA: Gently pour the cooled cream layer over the set mango layer in each mold. Refrigerate again for 3–4 hours or overnight until fully firm.
- UNMOLD AND SERVE: To unmold, dip the ramekins briefly in warm water for 5–10 seconds, then invert onto serving plates. Garnish with fresh mango slices, mint leaves, passionfruit pulp, or edible flowers if desired.
Notes
- If using canned mango puree, ensure it is unsweetened to avoid overpowering the dessert's balance. For best texture, use full-fat dairy options. Glass cups can be used instead of molds for a no-flip presentation.
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