Creamy Mango Panna Cotta – A Tropical Dessert Dream

Indulge in this luscious Mango Panna Cotta, a simple yet elegant dessert that captivates with its tropical flavor and creamy texture.

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Prep Time 10

Chill Time 3

Total Time 3 10

Servings: 4 servings

Course: Desserts

Cuisine: Tropical

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Panna Cotta

½ cup water Serves as the base for dissolving the gelatine.
1 ½ teaspoons powdered gelatine The secret to achieving that signature wobbly texture.
¼ cup sugar Sweetens the dish; adjust based on the ripeness of your mango.
1 ¼ cups mango purée Opt for fresh or frozen mangoes for the best flavor.
¾ cup thickened cream Adds richness; coconut cream works for a dairy-free option.
½ teaspoon vanilla extract Optional, but highly recommended for flavor enhancement.

Equipment

small saucepan
ramekins or jars
ladle or measuring cup

Method

Step-by-Step Instructions

In a small saucepan, sprinkle 1½ teaspoons of powdered gelatine over ½ cup of water. Allow it to sit for about 3 minutes to soften.
Place the saucepan over low to medium heat and gently stir until the gelatine dissolves completely, about 1 minute; do not let it boil.
Add ¼ cup of sugar to the saucepan, stirring until fully dissolved. Then pour in 1¼ cups of mango purée and ¾ cup of thickened cream, along with ½ teaspoon of vanilla extract.
Carefully transfer the mixture into ramekins or jars, filling them to about ¾ cup capacity.
Place the filled molds in the refrigerator and let them chill for at least 3 hours.
To serve, gently invert each panna cotta onto a plate or enjoy them straight from the jars.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 0.5mg

Notes

For the best flavor, always use ripe fresh mangoes. Ensure that the gelatine mixture never reaches a boil to maintain its gelling ability.

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