Mango Panna Cotta
Indulge in creamy, silky mango panna cotta—an easy Italian dessert with vanilla-infused panna cotta and fresh or frozen mango purée. Perfectly light and refreshing for warm days or craving for tropical treats!On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/mango-panna-cotta/
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Ingredients
for the vanilla panna cotta:
- 7 grams unlfavored gelatin powder (I use 1 packet of knox unflavored gelatin)
- 2 tablespoons cold water
- 240 grams (1 cup) heavy cream
- 35 grams (3 tbsps) granulated sugar
- 1 tsp vanilla bean paste (sub with pure vanilla extract)
for the mango smoothie:
- 200 grams frozen mango chunks (sub with fresh mangoes)
- 1 tbsp sugar adjust to taste
- 80ml (⅓ cup) water (omit if using fresh mangoes)
for the fresh fruit topping:
- fresh strawberries sliced (as needed)
- fresh mango chunks as needed
Instructions
- PREPARE THE GELATIN. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Set aside.7 grams unlfavored gelatin powder, 2 tablespoons cold water
- MAKE THE PANNA COTTA. In a saucepan, combine the heavy cream, sugar, and vanilla. Stir, using a spatula, until the sugar is dissolved. Bring cream just to a simmer. Remove from heat, then add the gelatine and stir until completely dissolved. Strain the mixture into another bowl that is placed over an ice bath. (Note 1) Cool down the mixture by mixing it with a spatula until slightly cool and creamier. Pour the mixture into small bowls or any molds you like. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.240 grams (1 cup) heavy cream, 35 grams (3 tbsps) granulated sugar, 1 tsp vanilla bean paste
- MAKE THE MANGO SMOOTHIE. In a blender, puree frozen mangoes, sugar, and water until smooth. Skip the water if using fresh mangoes. (Note 2)200 grams frozen mango chunks, 1 tbsp sugar, 80ml (⅓ cup) water
- ASSEMBLY. Run the blade of a small knife between the panna cotta and the mold. Dip the mold in hot water for 30 seconds, then unmold into the center of a shallow bowl. Pour the mango smoothie around the panna cotta and garnish with fresh sliced strawberries and mango chunks. (Note 3)Alternatively, you can skip the unmolding part and simply spoon the mango purée over the top and serve.fresh strawberries, fresh mango chunks
Notes
(Note 1) Don't skip the straining step as it removes any bits of undissolved gelatine and ensures a nice smooth dessert.
(Note 2) You can make the puree one day ahead so you'll all be ready once the panna cotta has set. Just keep the puree covered in the fridge.
(Note 3) You can actually use any fruit you like and it will work well with this dessert, like strawberries, peaches, and kiwis. Go ahead and mix and match your own!
Servings: 2 servings
