Mango Panna Cotta My Food Story

on May 30, 2022, Updated Apr 03, 2024 This mango panna cotta is one of the easiest things you’ll ever make, no kidding! You are going to love the soft and wobbly pudding-like consistency and its rich, creamy flavour. I have already made this dessert a couple of times this season, and it’s always a huge hit with the fam! Plus, it’s incredible how something that looks this elegant and classy, can be so simple to put together. So without further ado, let’s find out how to make mango panna cotta at home! Whether it is making my mango shrikhand, mini mango cheesecakes, mango cake or a quick and simple mango lassi, this king of fruit truly makes everything better!

Reasons Why You Need To Make This ASAP

Requires just a handful of easily available ingredients Takes only 15 minutes of active cooking time Perfect to make ahead, especially when hosting A super simple recipe that is perfect for beginners too This recipe is naturally gluten-free and can be easily tweaked to make it vegetarian and/or vegan

Ingredients You Need

Here’s everything you’ll need to make this delicious Italian dessert right at home:

Gelatin: Used to set the layers and give them that lovely jelly-like wobble. I would recommend using unflavoured powdered gelatin or gelatin sheets for the best results Mango pulp: I have used ripe Alphonso mangoes but any sweet, ripe mango will work here Sugar: Normal granulated sugar used in both the layers Cream: I have used heavy cream here, but you can replace it with light cream or whipping cream too Milk: Cold full fat milk to allow the gelatin to bloom and dissolve completely into it Vanilla essence: Added to the cream layer for flavour and flavour. A little goes a long way

How to make Panna Cotta

Here’s how to make Panna Cotta:

Add cold water to a saucepan. Sprinkle gelatin over it and allow it to bloom, about 5-10 minutes.
Once the gelatin has bloomed, add sugar and turn on the heat to low. Gently heat the water, allowing the gelatin and sugar to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove it from flame until it cools down.
When the sugar and gelatin have almost dissolved turn off the heat. Add the mango pulp
Whisk the mango till its well combined
Divide the mix into the 6 moulds. Refrigerate for 4-6 hours or until firmly set.
Add cold milk to a saucepan. Sprinkle gelatin over it and allow it to bloom for about 5-10 minutes.
Once the gelatin has bloomed, add sugar and turn on the heat to low and gently heat the milk allowing the gelatin to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove it from the flame until it cools down.
When the sugar and gelatin have almost dissolved turn off the heat. Add the cream and vanilla extract to the saucepan.
Divide and pour the mix into the mango panna cotta moulds. Refrigerate for 6-8 hours or overnight for best results.
To demould, run a knife along the side of the mould to loosen the panna cotta. Then immerse the jars or ramekins in warm water for 6-8 seconds, being careful not to let water seep into the panna cotta. Let them rest on the counter for another 5-8 seconds. Then carefully invert it onto a plate and demould. Serve immediately.

How to make mango sauce for panna cotta?

Making mango sauce for this panna cotta is super simple. All you need is some fresh mango pulp, which is then added to the gelatin and sugar mixture. Stir everything together on low heat for a couple of minutes until everything is well combined together.

Top tips to make the best panna cotta

Use the best quality gelatin you can find as low-quality ones may not set properly and sometimes even leave behind a bitter aftertaste. Always add gelatin to cold milk or water and turn on the gas only after it has bloomed. This ensures that the gelatin doesn’t burn. We want it to just melt and dissolve Refrigerate both the layers for a minimum of 4 to 6 hours (preferably overnight) to allow them to set properly. While full fat cream works best for this recipe, you can easily substitute it with half and half (half milk half cream) for a lighter version of this recipe. If you are a vegetarian and don’t eat gelatin, you can replace it with agar agar or China grass. This ingredient is easily available both online and in local Indian grocery stores. To make this recipe vegan, simply substitute milk and cream with a dairy-free option like coconut milk and cream; and the gelatin with agar agar or China grass. To demould the panna cotta easily, gently run a knife along the edges of the mould and soak the mould in warm water for a few seconds. Invert and watch the panna cotta slide out.

Believe me, you can’t miss out on this super creamy, rich and indulgent dessert this summer! Serve it as is or top it up with some fresh mango pieces, either way, this elegant dessert is to impress everyone at the table!