If you’re looking for a dessert that’s as smooth as it is refreshing, my Chilled Mango Panna Cotta is exactly what you need. 🥭🍮 This creamy, luscious treat is the perfect balance of sweetness and tang, with a silky texture that just melts in your mouth. Plus, the vibrant mango topping makes it as pretty as it is delicious! It’s an elegant dessert, yet so simple to make. My family loves it, and it’s always a hit when I serve it at gatherings or special occasions.
The best part? You can make it ahead of time, so when it’s time for dessert, all you need to do is chill and serve. It’s like having a fancy treat without all the fuss!
Why This Panna Cotta Will Become Your Go-To Dessert
This Mango Panna Cotta is a showstopper! The creamy vanilla base contrasts beautifully with the bright, tropical mango topping. It’s light and refreshing, so it’s perfect after a big meal. Plus, it’s an easy recipe that looks fancy enough to impress your guests at a dinner party!
What You’ll Need to Make Chilled Mango Panna Cotta
For the panna cotta:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 packet (about 2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons water
For the mango topping:
- 1 ripe mango, peeled and chopped
- 2 tablespoons sugar (or to taste)
- 1 tablespoon water
How to Make Chilled Mango Panna Cotta
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes to “bloom” and soften.
- Heat the cream mixture: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Add the gelatin: Once the cream mixture is hot, remove it from the heat. Add the bloomed gelatin and stir until it’s completely dissolved. Add the vanilla extract and mix well.
- Pour into molds: Pour the panna cotta mixture into individual serving glasses or ramekins. Let them cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
- Make the mango topping: In a blender or food processor, puree the chopped mango with sugar and water until smooth. Taste and adjust sweetness if needed.
- Serve: Once the panna cotta has set, top each with a generous spoonful of mango puree. Serve chilled and enjoy!
More Dessert
- Homemade Sour Strawberry Gummies
- No-Bake Peanut Butter Buckeye Bars
- This Reese’s Pieces Peanut Butter White Chocolate Bark
- Minty Mocha Cookie Bars
Fun Variations
Try adding a little zest to the mango topping by mixing in some lime juice or orange juice. You can also play around with the flavor of the panna cotta by infusing the cream with ingredients like cinnamon, cardamom, or coconut before adding the gelatin. For a tropical twist, top with shredded coconut or a few fresh mint leaves!
Why This Dessert is Perfect for Warm Days
This Mango Panna Cotta is wonderfully refreshing with its chilled, silky texture and tropical flavors. It’s the perfect dessert for a summer meal or any time you want something light and sweet. Plus, it’s a great make-ahead dessert, so it’s perfect for busy days when you don’t have a lot of time to cook!
FAQs
- Can I use a different fruit for the topping?
Absolutely! You can use other fruits like berries, peaches, or passionfruit. Just make sure the fruit is ripe for the best flavor. - How do I store leftovers?
Store any leftover panna cotta in the fridge, covered, for up to 2 days. The mango topping can be stored separately in an airtight container. - Can I make this dairy-free?
Yes! You can use coconut milk or almond milk in place of the heavy cream and whole milk for a dairy-free version. - How long does it take for the panna cotta to set?
It usually takes about 4 hours in the fridge, but overnight is even better for a firmer texture. - Can I use pre-made mango puree?
Sure! You can use store-bought mango puree if you don’t have fresh mango. Just adjust the sugar to taste.
Peach Cobbler
Ingredients
- 4 cups fresh or frozen peaches peeled and sliced
- 1/2 cup sugar for the peaches
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch to thicken the peach mixture
- 1 cup self-rising flour
- 1 cup milk
- 1/2 cup unsalted butter melted
- 1/2 cup sugar for the topping
- 1/2 teaspoon cinnamon optional, for extra flavor
Instructions
- Prepare the peaches:
- Preheat your oven to 350°F (175°C). In a bowl, toss the peaches with 1/2 cup sugar, lemon juice, and cornstarch. Pour the peach mixture into a greased 9×9-inch baking dish.
- Make the batter:
- In a separate bowl, whisk together the self-rising flour, milk, melted butter, sugar, and cinnamon (if using) until smooth.
- Pour over the peaches:
- Pour the batter evenly over the peach mixture in the baking dish. Don’t stir—just let the batter sit on top of the peaches.
- Bake:
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the peaches are bubbling around the edges.
- Serve:
- Let it cool for a few minutes, then scoop into bowls. It’s perfect on its own, but a scoop of vanilla ice cream or whipped cream makes it even better!
Notes
- If you’re using frozen peaches, just make sure to thaw them first and drain any excess liquid before using.
- Want a little extra crunch? Add a sprinkle of oats or chopped nuts to the topping before baking.
