Mango Panna Cotta Recipe

Mango Panna Cotta

Mango Panna Cotta

Mango Panna Cotta is a smooth and creamy Italian dessert down to the last spoonful! Panna Cotta means cooked cream in Italian, and in this Mango panna cotta recipe, the tartness of the fruit contrasts beautifully with the creamy panna cotta.

Mango Panna Cotta is a rich, silky smooth, and melt-in-your-mouth delicious. I often say that I am intimidated by desserts because they require another level of patience which I usually can’t be bothered with. However, panna cotta changes all that! I just love making different flavours of panna cotta as it is fresh, light, delicious and refreshing with subtle hints of cardamom and vanilla.

Mango Panna Cotta is one of those desserts that you can dress up any way. The options and flavour variations are endless! Serve it with finely chopped mango or fresh fruit or some mango coulis or just eat on its own. It is a delicious gluten-free dessert that can be prepared ahead of time.

When you’re looking for and easy delicious dessert, look no further than this mango panna cotta for inspiration!


1 cup mango puree
1 cup double cream
½ cup milk
3 teaspoons sugar
1 vanilla pod, split lengthways
2-3 green cardamoms
3 ½ sheets gelatine



Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.

Pass the mango pulp through a sieve to remove any fibres or bits of mango.


Place the cream, milk, sugar, vanilla pods and cardamom in a pan. Stir to combine.  Keep on stirring at intervals while the cream mixture comes to a gentle boil. The sugar should also dissolve completely.

Remove from the heat.


Take the gelatine out of the cold water and squeeze out the excess water, then add to the milk mixture. Stir until completely dissolved.

Pass the mixture through a sieve. Keep it aside for 5-10 minutes to cool and then add the strained mango puree.


Ladle the mixture into ramekins. Transfer to the refrigerator to set for 4–6 hours.

To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won’t drop out, carefully dip the ramekin in a bowl of warm water to loosen it.

Serve with fresh mango or drizzled with mango compote.

Tips & Variations

  1. If you are in a hurry then if you are able, cool over a bowl of crushed ice as this will help to prevent the vanilla seeds sinking to the bottom
  2. Make sure the cream mixture isn’t boiling when you add gelatine.
  3. Do not heat the cream mixture after adding gelatine as the gelatine will lose its setting properties.
  4. Make sure the base liquid isn’t too cold – the gelatine will not dissolve properly and will set into strings.
  5. You can substitute half and half milk for heavy cream if you prefer a lighter version.
  6. I have used Alphonso mango puree for this recipe. Kesar Mango Puree works well too for this recipe.
  7. For the mango compote, heat the mango puree with 1 teaspoon of sugar, ½ teaspoon of lime juice. Once the sugar dissolves let it cool down and serve with panna cotta.

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