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.
Blender (mango puree)
- 1 cup Milk
- 1 1/4 cup Heavy cream
- 3/4 cup Mango puree
- 1/4 cup White sugar
- 3 tsp Gelatin or 6 sheets
- 1 tsp Vanilla optional
We start by heating the milk until steaming in a sauce pot on medium heat. 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.
- You can strain the liquid into the jar before pouring to remove an mango lumps but I actually like them.
- Let the mixture set in the fridge for at least an hour before serving.