Easy Mango Panna Cotta (Print version)
Silky vanilla panna cotta topped with a bright mango layer, a simple make-ahead dessert that chills into a smooth, spoonable finish.
# Ingredients:
For the panna cotta
01 -
2 1/4 teaspoons unflavored powdered gelatin, 1 packet (7 g)
02 -
3 tablespoons cold water (45 ml)
03 -
2 cups heavy cream (480 ml)
04 -
1 cup whole milk (240 ml)
05 -
1/3 cup granulated sugar (65 g)
06 -
1 teaspoon vanilla extract (5 ml)
07 -
Pinch of fine salt
For the mango layer
08 -
1 teaspoon unflavored powdered gelatin (3 g)
09 -
2 tablespoons cold water (30 ml)
10 -
2 cups diced ripe mango, from about 2 large mangoes (330 g)
11 -
2 tablespoons granulated sugar, or to taste (25 g)
12 -
1 tablespoon fresh lime juice (15 ml)
13 -
Extra diced mango and lime zest, for serving
# Instructions:
01 -
Sprinkle 2 1/4 teaspoons gelatin over 3 tablespoons cold water in a small bowl. Let it stand for 5 minutes until swollen.
02 -
In a saucepan, combine heavy cream, milk, sugar, vanilla, and salt. Warm over medium heat until steaming and the sugar dissolves, about 4-5 minutes. Do not boil hard.
03 -
Remove the pan from the heat and whisk in the bloomed gelatin until fully dissolved. Divide among 6 small glasses or ramekins. Chill for 2 hours, or until the tops are mostly set.
04 -
Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water. Let it stand for 5 minutes while you prepare the mango.
05 -
Blend mango, sugar, and lime juice until very smooth. Pour into a small saucepan and simmer gently for 3-4 minutes, stirring often.
06 -
Remove the mango puree from the heat and whisk in the bloomed gelatin until dissolved. Let it cool until barely warm, then spoon it over the chilled panna cotta layer.
07 -
Refrigerate for at least 2 more hours, or until fully set. Serve cold with diced mango and lime zest.
# Good to know:
01 -
Best made 4 hours ahead or the day before serving.
02 -
Serve in glasses if you do not want to unmold the panna cotta.
03 -
Nutrition is an estimate per serving.