Creamy Mango Panna Cotta

This double mango panna cotta transforms ordinary ingredients into an elegant dessert that looks far more complicated than it actually is. The silky smooth texture paired with vibrant mango flavor creates a perfect balance that will impress your guests without keeping you trapped in the kitchen for hours.

I first created this recipe for a summer dinner party when temperatures soared above 90 degrees. The refreshing mango and creamy texture was so popular that it has become my signature dessert whenever friends request something light yet indulgent.

Ingredients

• Full Cream Milk: provides the perfect base for our panna cotta with just the right amount of richness
• Heavy Cream: creates that luxurious mouthfeel that makes panna cotta so special
• Fresh or Frozen Mango: works equally well making this a year round option
• Lime juice and zest: brightens the entire dessert and balances the sweetness perfectly
• Gelatine Powder: is the magic ingredient that transforms liquid to silky dessert use quality brands for best results
• Caster Sugar: dissolves quickly and provides just enough sweetness without overpowering the mango

Step-by-Step Instructions

Prepare the Mango Coulis:

Start by creating your mango base. Blend fresh or frozen mango with lime juice and sugar until completely smooth and vibrant. The coulis should have a pourable consistency but remain thick enough to coat the back of a spoon. This flavor foundation will infuse throughout the entire dessert.

Heat the Cream Mixture:

Combine milk cream sugar mango coulis and vanilla in a saucepan over gentle heat. Watch carefully as dairy can quickly boil over. Heat just until tiny bubbles form around the edges about 3 to 4 minutes. The mixture should be hot but not boiling which could affect the final texture.

Dissolve the Gelatine:

While the cream mixture heats prepare the gelatine by sprinkling it over cold water in a small bowl. Allow it to bloom for about 5 minutes until it becomes spongy in texture. This ensures it will dissolve evenly without creating lumps in your final dessert.

Combine and Set:

Remove the cream mixture from heat and immediately whisk in the dissolved gelatine until completely incorporated. Add lime zest and stir again. Pour into serving glasses or ramekins and refrigerate for at least 2 hours until firmly set yet still with a gentle wobble when touched.

The lime zest is my secret weapon in this recipe. I discovered its importance completely by accident when I added it to balance some particularly sweet mangoes. Now I would never make this panna cotta without it as it elevates all the tropical flavors and makes the dessert taste even more refreshing.

Perfecting Your Panna Cotta

The true test of a perfect panna cotta is the wobble. When properly set your dessert should quiver gently when the serving dish is tapped but still hold its shape completely. This delicate balance comes from the correct ratio of gelatine to liquid. If your panna cotta turns out too firm reduce the gelatine slightly in your next attempt.

Make It Dairy Free

This elegant dessert can easily accommodate dietary restrictions. Simply substitute the dairy milk and cream with full fat coconut milk and coconut cream. The tropical notes of coconut beautifully complement the mango creating an entirely different but equally delicious variation. Ensure your coconut cream is well mixed before measuring for consistent results.

Seasonal Variations

While mango creates a stunning summer dessert this panna cotta base adapts beautifully to other seasonal fruits. In fall try substituting the mango coulis with spiced apple or pear puree. Winter citrus like blood orange makes a vibrant alternative while spring strawberries or rhubarb bring welcome brightness after cold months.

Presentation Tips

For a restaurant quality presentation use clear glasses that showcase the beautiful layers. Alternatively unmold the set panna cotta onto serving plates by briefly dipping the molds in hot water to release the edges. The contrast between the creamy panna cotta and vibrant mango coulis creates a visual impact that will impress before the first bite.

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Recipe FAQs

→ Can I make this dessert dairy-free?

Yes, you can substitute both the milk and heavy cream with dairy-free alternatives. The recipe specifically mentions this option in the ingredients list, making it adaptable for those with lactose intolerance or dairy restrictions.

→ How far in advance can I prepare this dessert?

You can prepare the mango panna cotta up to 2 days before serving. Keep the desserts covered in the refrigerator to prevent them from absorbing other food odors. Add the mango coulis topping and garnishes just before serving for the best presentation.

→ Can I use store-bought mango puree instead of making coulis?

Yes, you can substitute approximately 500g (1 pound) of blended mango for the homemade coulis. However, the recipe notes that using store-bought puree will result in a less thick and less flavorful mango layer compared to the homemade coulis.

→ What's the best way to dissolve the gelatin powder?

Sprinkle the gelatin powder in a small bowl and stir in approximately 2 tablespoons of cold water until dissolved. This creates a slurry that will incorporate more easily into your warm cream mixture without forming lumps.

→ Can I freeze mango panna cotta?

Freezing is not recommended as it can damage the delicate texture of the panna cotta. However, you can freeze the mango coulis separately for up to 3 months and thaw it when needed to make fresh panna cotta.

→ What other fruits work well as alternatives to mango?

This panna cotta recipe works beautifully with other tropical fruits like passionfruit, papaya or pineapple. Berry variants using strawberries, raspberries or blueberries also make excellent alternatives while following the same technique.