Mango Panna Cotta
A delightful dessert that embodies the vibrant essence of summer with a creamy texture and sweet, tropical flavor of mango.
Servings: 6 servings
Calories: 325kcal
Ingredients
Mango Layer
- 2 cups fresh mango purée From ripe mangoes that promise sweetness and vibrant color.
- 2 tbsp sugar Optional, depending on the sweetness of the mangoes.
- 1 tbsp lemon juice To brighten the flavors.
- 1 tsp gelatin powder Essential for the creamy texture.
- 2 tbsp cold water For blooming the gelatin.
Raspberry Layer
- 1/2 cup raspberry purée Strained for smoothness to add a fruity tartness.
- 1 tbsp sugar To sweeten the raspberry purée.
- 1/2 tsp gelatin powder For the raspberry layer.
- 1 tbsp cold water To bloom the raspberry gelatin.
Panna Cotta Base
- 1 cup heavy cream The base for your luscious panna cotta.
- 1 cup whole milk To lighten the mix.
- 1/4 cup granulated sugar To enhance the creaminess.
- 1 tsp vanilla extract or vanilla bean paste For that aromatic touch.
- 1 1/2 tsp gelatin powder For the panna cotta base.
- 3 tbsp cold water To bloom the gelatin for the panna cotta.
Garnish
- Diced fresh mango For garnish, adding a pop of color.
- Mint leaves Optional for a refreshing touch.
Instructions
Make the Mango Layer
- Bloom the gelatin in cold water for about 5 minutes.
- In a saucepan, heat the fresh mango purée over low heat. Add sugar and lemon juice, stirring gently to combine.
- Once warmed, stir in the bloomed gelatin until it’s completely dissolved.
- Pour the mixture into slanted glasses or molds and chill for 1-2 hours until set.
Create the Raspberry Stripe
- Bloom the gelatin in cold water again.
- In another saucepan, gently warm the raspberry purée and sugar until cozy and slightly warm.
- Stir in the bloomed gelatin until smooth and fully combined.
- Once the mango layer is set, gently spoon the raspberry mixture over it and chill for about 30 minutes.
Prepare the Panna Cotta
- Bloom the gelatin in cold water once more.
- In a saucepan, combine the heavy cream, milk, sugar, and vanilla extract. Heat this mixture until warm.
- Stir in the bloomed gelatin until it dissolves completely.
- Allow the mixture to cool at room temperature. Once cooled, carefully pour it upright over the raspberry layer.
- Chill for at least 4 hours, or overnight, until the panna cotta is fully set.
Garnish & Serve
- Just before serving, top your Mango Panna Cotta with diced fresh mango and optional mint leaves for a refreshing accent.
- Serve chilled for an invigorating dessert experience.
Notes
Ensure your gelatin is fresh for the best results. Optional: Add a splash of coconut milk for extra tropical flavor. Store in the refrigerator for up to three days.