Mango Panna Cotta is the Italian-born BFF of your favorite pudding, and omg is absolutely the best thing ever. It’s creamy and rich, smooth and velvety in a way that no one can resist. Wow your guests with this refreshing make-ahead dessert at your next party!
This could become your favorite dessert if you love mango. The tartness of the mango balances perfectly with the panna cotta. We used stemless wine glasses for serving to show off the colors, but any tumbler will work too.
Pick mangos that are soft to the touch without being wrinkly. If you simply can’t find any fresh mangos then use frozen mango chunks.
Panna cotta is a famous dessert hailing from Italy and translates as “cooked cream”. It’s a softly set pudding that is firm, but velvety smooth. It’s made in many flavors including vanilla, strawberry, lemon, espresso, the list goes on …
The Best Mango Panna Cotta
4mediummangospeeled and pitted
1tspunflavored gelatin or agar agar
1 1/2cupswhole milk
1 1/2cupsheavy creamsee notes
Add mango flesh to a blender and puree until smooth. Set aside.
In a small bowl, add mango juice and sprinkle gelatin on top. Wait 5 minutes for gelatin to soften and then mix. Microwave on high for 1 minute and stir again.
Set stemless wine glasses or tumblers on an angle in a muffin tin. If the glasses slide, place a small towel underneath to help stabilize.
Mix together the mango puree and mango juice mixture. Pour into glasses to a half inch below the rim. Chill in position at least 2 hours to set.
In a medium sized saucepan, add milk and powdered gelatin and wait 10 minutes.
Raise heat to medium, add sugar and stir several minutes to dissolve.
Remove saucepan from heat and stir in the cream, vanilla and salt.
Once at room temperature, pour into the glasses enough to cover mango. Chill for 1-2 hours until set.
Top with optional raspberries and diced mango. Serve and enjoy!