How To Make Mango Panna Cotta

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Panna cotta is an Italian dessert made from cream and gelatin. The term panna cotta translates to “cooked cream”. This dessert is often flavored with rum, coffee, and vanilla.

This recipe adds refreshing mangoes to the mix, making the dessert creamy and sweet. Perfect dessert for summer.


Mango Layer:

• 1 cup of mango nectar
• 1 package (1/4 oz) of unflavored powder gelatin
• 1.5 cup of fresh mango puree (flesh of 4 to 5 Ataulfo mangoes)

Vanilla Bean Layer:

• 1 cup of milk
• 1 package (1/4 oz) of unflavored powder gelatin
• 1/3 cup of sugar
• Pinch of kosher salt
• 1 tbsp of vanilla bean paste
• 2 cups of heavy cream


This recipe takes about 20 minutes to prepare and 6 hours for the pan cotta to set. Makes 8 small cups (about 6 oz each).

To make the mango layer, put mango nectar in a heat-proof bowl and sprinkle gelatin on top.
Stir well. Set aside for 10 minutes.
Place mango flesh in a blender and puree until smooth.
Pour the puree into a large cup with a beaker.
Melt gelatin in the microwave for 1 minute. Stir until dissolved.
Mix gelatin with the mango puree. Stir well.
Place serving glasses on an angle on mini muffin pan.
Slowly pour the mango mixture until almost at the edge of the cup.
Let it set in the fridge for at least 2 hours.
To make the vanilla bean layer, pour milk and sprinkle gelatin in a saucepan.
Stir and set aside for 10 minutes.
Turn on the heat and add sugar and salt.
Stir well until gelatin is dissolved.
Turn off the heat and add vanilla bean paste. Whisk until dissolved.
In a large cup with a beaker, pour heavy cream.
Pour in the gelatin mixture and stir.
Place serving cups upright and pour vanilla bean mixture until the edge of the glass.
Let it set in the fridge for 2 hours.
Garnish with mango cubes.

Ideas And Tips:

• If you don’t have a mini muffin pan, you can also use egg cartons to keep the serving cups at an angle.

How To Make Mango Panna Cotta
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