Chilled Mango Panna Cotta
This silky-smooth Chilled Mango Panna Cotta is the ultimate no-bake summer dessert! Packed with tropical flavor, it's an easy make-ahead treat that looks fancy but takes just 10 minutes to prep.
Ingredients
For the Panna Cotta:
- 2 cups mango puree fresh, canned, or frozen
- 1.5 cups heavy cream or coconut milk for a dairy-free version
- ½ cup milk dairy, almond, or oat
- ½ cup sugar or honey/maple syrup
- 2 tsp gelatin or agar-agar for a vegetarian version
- 1 tsp vanilla extract
- Pinch of salt
For Garnish (Optional but Recommended!):
- Toasted coconut flakes
- Fresh mint or basil
- Whipped cream
- Chili-lime sprinkle
Instructions
Bloom the Gelatin
- Sprinkle gelatin over ¼ cup cold milk. Let it sit for 5 minutes until it looks like jelly.
Heat the Cream Base
- In a saucepan, heat heavy cream, milk, sugar, and salt over low heat. Stir until sugar dissolves (don’t let it boil!).
Melt the Gelatin
- Add the bloomed gelatin to the warm cream mixture. Stir until completely dissolved.
Blend the Mango
- In a blender, mix mango puree and vanilla extract until smooth.
Combine & Chill
- Stir the mango puree into the cream mixture. Pour into ramekins, glasses, or jars.
- Refrigerate for at least 4 hours (or 30 minutes in the freezer if you’re impatient!).
Notes
✅ For a Softer Set: Use 1.5 tsp gelatin instead of 2 tsp.
✅ Unmolding Hack: Dip ramekins in warm water for 5 seconds before flipping onto a plate.
✅ No Blender? Mash mango with a fork for a “rustic” texture.
✅ Leftover Mango Puree? Freeze into popsicles or swirl into yogurt!
✅ Unmolding Hack: Dip ramekins in warm water for 5 seconds before flipping onto a plate.
✅ No Blender? Mash mango with a fork for a “rustic” texture.
✅ Leftover Mango Puree? Freeze into popsicles or swirl into yogurt!