Irresistible Mango Panna Cotta

I used to think panna cotta was one of those fancy desserts you could only get at restaurants. The name sounds so intimidating, right? But it turns out it’s basically just cream that’s been set with gelatin—like a grown-up version of Jell-O.

The best part about panna cotta is that you don’t need to bake anything or worry about temperatures. You just heat, mix, and let the fridge do all the work. Adding mango makes it feel tropical and fresh, plus the fruit helps cut through all that rich cream. It’s the kind of dessert that looks way more complicated than it actually is.

What Kind of Mango Should I Use?

For the best panna cotta, you’ll want to use ripe mangoes that give slightly when you press them but aren’t mushy. Popular varieties like Tommy Atkins, Haden, or Kent all work well for this recipe since they have that sweet, creamy flesh that blends beautifully. If fresh mangoes aren’t available or you’re making this out of season, frozen mango chunks are a great substitute – just thaw them completely and drain any excess liquid before using. When selecting fresh mangoes, look for ones that smell sweet at the stem end and avoid any with dark spots or wrinkled skin.

Options for Substitutions

This creamy dessert is pretty adaptable, though there are a few key things to keep in mind:

• Mango: You can swap mango for other soft fruits like peaches, strawberries, or passion fruit. Just make sure to puree them well and strain if needed to remove any lumps or seeds.
• Gelatin powder: This is one ingredient you really can’t skip – it’s what gives panna cotta its signature texture. If you only have gelatin sheets, use 1-2 sheets instead of the powder. For a vegetarian version, try agar powder (use about ½ teaspoon) but note the texture will be slightly different.
• Heavy cream: You can use whipping cream or even coconut cream for a dairy-free version. Just avoid using anything lighter than heavy cream or your panna cotta won’t set properly.
• Lime juice: Lemon juice works just as well if you don’t have lime on hand. The acid helps balance the sweetness and adds brightness to the dessert.
• Milk: Whole milk works best, but you can use 2% if that’s what you have. For dairy-free options, try coconut milk or cashew milk – just make sure they’re full-fat versions.

Watch Out for These Mistakes While Cooking

The biggest mistake when making panna cotta is not properly blooming the gelatin – always sprinkle it over cold milk and let it sit for 5 minutes until it looks spongy before heating, or you’ll end up with lumpy, unset dessert.

Another common error is boiling the cream mixture, which can break the gelatin and prevent proper setting, so keep the heat at medium-low and just warm it until the gelatin dissolves completely.

Don’t skip straining the mixture through a fine-mesh sieve before pouring into molds, as this removes any undissolved gelatin bits and air bubbles that could ruin the smooth texture.

For the best results, chill your panna cotta for at least 4 hours or overnight – rushing this step will leave you with a wobbly mess instead of the firm, creamy dessert you’re after.

What to Serve With Mango Panna Cotta?

This creamy mango panna cotta is perfect on its own, but I love serving it with some fresh tropical fruits like sliced kiwi, pineapple chunks, or berries for extra color and flavor. A few crispy coconut cookies or delicate ladyfingers on the side make great little dippers and add a nice textural contrast to the smooth dessert. You can also drizzle a bit of passion fruit pulp or a simple berry coulis over the top right before serving for an extra pop of tartness that complements the sweet mango beautifully. For a fun presentation, try garnishing with toasted coconut flakes or a sprig of fresh mint.

Storage Instructions

Refrigerate: Mango panna cotta needs to stay chilled to keep its perfect creamy texture. Cover each serving with plastic wrap or store in airtight containers in the fridge for up to 4 days. The gelatin will keep everything nice and set, so you don’t have to worry about it losing its shape.

Make Ahead: This dessert is actually better when made ahead! I love preparing it the night before a dinner party since it needs at least 4 hours to set properly anyway. You can make it up to 2 days in advance and it’ll taste just as creamy and fresh.

Serve: Take your panna cotta out of the fridge about 10 minutes before serving to take the chill off slightly. If you want to unmold it, just dip the bottom of the container in warm water for a few seconds to loosen it up. Serve it cold for the best texture and flavor.

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	2 hours 15 minutes – 2 hours 45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 260-310
• Protein: 3-5 g
• Fat: 10-14 g
• Carbohydrates: 40-48 g

Ingredients

For the mango topping:

• 1 cup mango chunks
• 1 tbsp lime juice
• 1 tbsp granulated sugar

For the panna cotta:

• 1/3 cup whole milk
• 1 tsp powdered gelatin
• 1/3 cup heavy cream
• 1 tbsp granulated sugar

Step 1: Prepare and Cook the Mango Sauce

• 1 cup mango chunks
• 1 tbsp lime juice
• 1 tbsp granulated sugar

Combine 1 cup mango chunks, 1 tablespoon lime juice, and 1 tablespoon granulated sugar in a blender or food processor and blend until smooth.

Transfer the mango puree to a small saucepan and warm over medium heat, stirring regularly, and cook for about 10 minutes until the mixture thickens and reduces by about 1/4 to 1/3.

Remove from the heat and let it cool to room temperature.

This sauce can also be made ahead and chilled if desired.

Step 2: Bloom the Gelatin

• 1/3 cup whole milk
• 1 tsp powdered gelatin

Place 1/3 cup whole milk in a small bowl and sprinkle 1 teaspoon powdered gelatin over it.

Gently stir, if desired, or simply let it sit for about 5 to 10 minutes to bloom while you prepare the cream.

The gelatin should absorb the liquid and become more solid and wobbly.

Step 3: Warm the Cream and Combine Ingredients

• 1/3 cup heavy cream
• 1 tbsp granulated sugar
• bloomed milk and gelatin mixture from Step 2
• 1/3 cup mango puree from Step 1

Measure out 1/3 cup of the cooled mango puree from Step 1.

In a small pan, gently warm 1/3 cup heavy cream and 1 tablespoon granulated sugar over medium-low heat, stirring just until the sugar is dissolved—do not let the mixture boil.

Remove from heat and add the bloomed milk-gelatin mixture from Step 2 and the measured mango puree.

Mix well, ensuring the gelatin is fully dissolved; if you see undissolved crystals, continue stirring or gently reheat on low if necessary.

Allow the mixture to cool slightly, stirring regularly.

Personally, I like to make sure the cream mixture is just warm to the touch before combining—it helps avoid any lumps from the gelatin.

Step 4: Chill the Panna Cotta

• panna cotta mixture from Step 3

Divide the cream and mango mixture from Step 3 between two ramekins, custard dishes, or glasses.

Place them in the refrigerator and chill for at least 2 hours, or until the panna cotta is set and has a slight wobble.

Step 5: Top and Serve the Mango Panna Cotta

• remaining mango sauce from Step 1

Once the panna cotta has set, spoon the remaining mango sauce from Step 1 over the top to create a smooth layer.

If you like, add some small chunks of mango or a dollop of whipped cream for garnish.

I love adding a few extra bits of fresh mango for a burst of bright flavor and texture before serving.