Mango Panna Cotta

A no bake, eggless dessert that is creamy, velvet smooth, simple and easy to make. Using fresh Alphonso mango puree to make this elegant and delicious Italian recipe.

Panna Cotta is one of those recipes that looks os elegant and fancy but take little to no time to whip up. You do need to let it set in the fridge patiently but while it sets you can go about your business and let it do its thing. The recipe is eggless but not vegan as we use gelatin to make this recipe. You can make it with agar agar as well however the process would differ to ensure we get that epic panna cotta wobble.

An authentic panna cotta must have a creamy, velvet smooth texture when you eat it. That comes from accurate ratios and letting it set well. It also must have a little wobble to it. Any panna cotta that is thick and heavy will be more dense in texture than light and airy. And we want light and airy. We also want wobble. This recipe is perfect to set in glasses or in moulds which can be de-moulded upon setting.

What ingredients do you need to make this Mango Panna Cotta?

We need 4 main ingredients to make this recipe. Cream, milk, sugar and gelatin. However I swap some amount of the liquid ingredients for fresh alphonso mango puree. This gives the panna cotta a beautiful summer yellow color but also tastes like a mango mousse. A little pinch of salt brings out all the flavors.

Let us talk about gelatin here for a minute. I am using gelatin leaves but you can use powder. If you are using powder you need 3 tsp gelatin powder while if you are using leaves you need 6 sheets. The ideal ratio is 1 cup liquid to 1 tsp gelatin. And 1 tsp gelatin is equivalent to 2 sheets of gold grade leaf gelatin.

If you are using agar agar you need half the amount to set the panna cotta. Hence you would use 1/2 tsp agar agar for 1 cup liquid. I would blend the agar agar to a fine powder before dissolving in the liquid. To dissolve the agar agar you must heat the mixture together over the stove, unlike when you use gelatin, it dissolves in the hot liquid off the heat as well.

What equipment do you need to make this Mango Panna Cotta?

We need a sauce pot to heat the milk until it is steaming. I use a blender to make the mango puree smooth before adding it to the mixture. I like setting the mixture in elegant glasses but you can use bowls, moulds and container you prefer.

How to make the Mango Panna Cotta?

We start by heating the milk until steaming. While this is happening we soften the gelatin leaves in regular room temperature water. Once the milk is hot, add the softened gelatin leaves and sugar into the milk stirring until dissolved. Add the cream, mango puree into the sauce pot and stir until combined. Pour into a jar (this makes it easier to pour into glasses without making a mess). Transfer the mixture into glasses and place in the fridge to set. This would take 1 – 2 hours depending on how cold your fridge is. Serve with more mango puree on top and fresh mango pieces. I like using some mint leaves on the top as well. Serve cold.

Important points to keep in mind while working with gelatin:

When using gelatin leaves always soften them in regular room temperature water until soft. Don’t leave them in the water for a long time as it will completely dissolve in time. If using gelatin powder, you need to bloom the powder hot water until it absorbs the liquid before adding into the milk. Do not boil or freeze gelatin. This will affect its setting properties and will crystalize the mixture once it defrosts. Always allow enough time for the dessert to set once the mixture has been poured into the mould or glasses. If you are using a mould to de-mould later, I like to brush it with a little oil to ensure it comes out easily later.

How long can you store the Mango Panna Cotta?

Once the dessert has been made it can be stored for 2-3 days in the fridge. I would let it sit for a few minutes at room temperature before serving just so that it isn’t as firm.

Now that we have covered how to make this easy Mango Panna Cotta recipe, let us get down to making it. Happy Eating Ninjas!