Panna Cotta Mango Panna Cotta

Panna cotta means cooked cream in Italian, and it is absolutely one of my favorite desserts after Tiramisu. The options and flavor variations are endless, from simple vanilla and coffee to fruits such as strawberry and blueberry. And the best part is that it is one of the easiest desserts to make in just 15 minutes.

Why make this panna cotta?

This is a wonderful twist on the classic. Making this dessert takes only 10 minutes and uses only 5 ingredients. In addition, I have used less sugar than traditional Panna cotta because mangoes are naturally sweeter than most other fruits. There are three components to this dessert. The cream mixture – A basic panna cotta is made with cream, milk, gelatin, and sugar. The fruit variation – Today, we add the mango puree to make this a mango flavor. The jello top – You can omit this if you like, but it does add a lovely fruit layer to the panna cotta. So, I highly recommend it. The process is also fairly simple: Pulse the fruit – 2 mins Cook the panna cotta mixture – 5 mins Pour into cups – 2 mins Chill – 3 hours or overnight Prepare jello – 5 min Chill – 1 hour at least

Ingredients and substitutes

Whipping Cream – I have used 38% fat for my whipping cream. You want to use a minimum of 32%, if not more. Low-fat creams will set into a very soft Panna Cotta, which won’t cut into beautiful slices. Whole milk – You also need to use whole milk, not low-fat. However, you can substitute it with almond milk if you prefer. Sugar – It is best to use castor or fine-grain white sugar. You want the sugar to dissolve easily without affecting the color of the mixture. Gelatin – It’s best to use unflavored gelatin so that the strawberry flavor shines beautifully. Mangoes – I have used fresh mangoes because they are in season. However, you can also use frozen mangoes for the puree. Just pulse them in a food processor and sieve them through a sieve.

Mango panna cotta

Mango Puree – Pulse the mangoes in a food processor or blender until smooth. Then, sieve through a sieve to remove fiber. Use one cup for the panna cotta mixture and save the rest for the topping.Pro tip – Straining the puree will remove the mango fiber, which will give a velvety texture to the panna cotta.

Panna cotta mixture

Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom.Pro tip – Soaking the gelatin will ensure it dissolves into a smooth, not grainy, mixture. In a heavy-bottom saucepan over medium heat, heat the cream & sugar until the sugar dissolves and the cream comes to an almost boil.

Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated.Pro tip – we do not want to boil the gelatin as it can make the gelatin chewy.

Take the mixture off the heat and add the mango puree. Sieve the mixture through a mesh to get any undissolved gelatin and press the puree through (see video) Gently pour the mixture into individual serving glasses. Let chill in the refrigerator for at least 3 hours.

Mango jello top

In a saucepan, combine the water, gelatin, and mango puree. Let stand for 3 minutes. Then heat over medium-low until gelatin is completely dissolved.Pro tip – We want to bring it to the boil and remove it from the heat immediately. Cook the gelatin too much, which will make it chewy. Let cool slightly – then divide between the chilled panna cotta glasses. Chill for another hour at least before serving. Enjoy

Tips for success

You can use fresh or frozen mangoes. If you add the frozen mango puree to the panna cotta, it will thicken the gelatin. If necessary, heat it for a few seconds. You can add a bit less or more mango puree until you get the color you are looking for. You can make this panna cotta tart without the jello topping.