Mango Panna Cotta is a delightful creamy, tropical treat. With just 6 ingredients and 10 minutes effort, it's so easy to make.
Ingredients
- ½ cup water (125ml)
- 1 ½ teaspoons powdered gelatine
- ¼ cup sugar (50g/1.8oz)
- 1 ¼ cups mango purée (310ml), (notes 2)
- ¾ cup thickened cream (heavy cream) (180ml)
- ½ teaspoon vanilla extract
For best results, always weigh ingredients where a weight is provided
Equipment
- Small saucepan
- silicone spatula
- Glass ramekins, dariole molds or mini jam jarms (there are so many ways you can serve panna cotta)
Instructions
- If you haven’t already, scoop the flesh from the mango and puree it in a blender. Set aside.
- Pour the water into a small saucepan, then sprinkle the gelatine in an even layer over the top. Let it sit for 3 minutes to soften.
- Place the saucepan over low heat and stir until the gelatine completely dissolves. Add the sugar and stir again until it dissolves. At no point should the water start to bubble or it may effect the efficacy of the gelatine.
- Add the mango, cream and vanilla an stir well to combine fully.
- Pour into your dessert glasses and chill for at least 3 hours or up to 2 days before serving.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Yield: You'll get about 2 ⅓ cups of mango panna cotta from this recipe. I usually serve just over ½ cup serves but you can make them slightly smaller too and get 6 serves.
- How much mango? You should be able to get enough puree from one very large mango. Make sure to use mango that is ripe and in season.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
