Mango Panna Cotta

I fell for mango panna cotta the first time I tasted it, and you will probably fall too — unless you hate happiness and silky desserts, in which case we can’t be friends. This dessert shows up like a tropical hug: smooth, creamy, and bright with mango. If you’ve ever wanted something that looks fancy but doesn’t require a dessert degree, this is your jam.

I first played around with this recipe after grabbing too many mangos at a farmers’ market. I wanted something that felt special but didn’t eat up my evening. The result? A glossy, set custard that tastes like sunshine. FYI, I’ll link a savory idea I love later on in the intro because food inspiration deserves friends — check this tasty stuffed salmon rolls if you want dinner inspo that complements a bright dessert.

Why You’ll Love This Recipe

• Effortless elegance — You look like a chef, but you don’t need to sweat.
• Quick to prep — Most of the work happens while the panna cotta chills.
• Customizable — Use coconut milk for a dairy-free twist or heavy cream for decadence.
• Seasonal star — Ripe mango turns this into something celebratory.
• Kid-friendly and crowd-pleasing — Rarely do people say no to silky mango.

Ever wondered why panna cotta feels so luxurious? It’s basically cream plus a gentle set agent, and when you add mango, you balance richness with bright fruitiness. Simple chemistry, huge payoff.

Ingredients You’ll Need

Here’s what you’ll gather before your kitchen gets sticky and glorious:

• 2 cups coconut milk (or heavy cream)
• 1/2 cup sugar
• 1 tablespoon gelatin (or agar-agar for a vegan option)
• 1 teaspoon vanilla extract
• 1/2 cup mango puree
• Fresh mango slices for topping
• Mango coulis for topping

I prefer coconut milk when I want a tropical vibe and heavy cream when I want truly luxurious mouthfeel. IMO, both win depending on your mood.

How to Make (Step-by-Step)

1. Warm the base

In a saucepan, combine the coconut milk and sugar over medium heat. Stir until the sugar dissolves. Don’t let it boil; you want it warm and friendly, not dramatic.

2. Bloom the gelatin

In a small bowl, sprinkle the gelatin over a few tablespoons of cold water and let it bloom for a few minutes. Then add the gelatin to the warm coconut milk mixture, mixing until fully dissolved. If you use agar-agar, simmer per package instructions instead.

3. Add flavor

Stir in the vanilla extract and mango puree. Taste it — yes, you should taste. Adjust sweetness if your mangoes forgot how to be delicious this season.

4. Pour and set

Pour the mixture into individual serving cups or molds. Use ramekins, pretty glasses, or those tiny mason jars you hoard.

5. Chill

Refrigerate for at least 4 hours or until set. I sometimes leave them overnight because patience rewards you with a cleaner set.

6. Serve

To serve, top with fresh mango slices and drizzle with mango coulis. Add a mint leaf if you feel fancy, or a sprinkle of toasted coconut if you feel extra.

Pro Tips for the Best Results

• Use ripe mangoes: They give the best flavor and natural sweetness. If your mangoes disappoint, add a little extra sugar or a drop of lime.
• Bloom gelatin properly: Skipping this step gives you grainy bits. Don’t be that person.
• Strain your puree: If you prefer silkier texture, push the mango through a fine-mesh sieve to remove fibers.
• Temperature matters: Add gelatin to warm liquid, never boiling, otherwise it loses setting power.
• Chill time: Give it at least 4 hours, but overnight sets the texture to perfection.
• Make ahead: You can make panna cotta up to 48 hours in advance. Cover them tightly to avoid fridge flavors that sometimes sneak in.
• For vegan folks: Use agar-agar and boil briefly; follow the package proportions for a firm set.

Fun Variations & Topping Ideas

Variations:

• Coconut-Mango Panna Cotta: Use coconut milk and top with toasted coconut.
• Creamy Vanilla Mango: Use heavy cream with a splash of real vanilla bean.
• Spicy Mango: Stir in a pinch of ground cardamom or a tiny swipe of chili for heat.
• Layered Panna Cotta: Make a plain vanilla layer and a mango layer for two-tone beauty.

Toppings:

• Fresh mango slices (obvious winner)
• Mango coulis or passionfruit sauce
• Toasted coconut flakes
• Crushed pistachios for crunch
• Lime zest or a sprig of mint

Storing and Reheating

Store panna cotta covered in the fridge for up to 48 hours. Keep toppings separate if you want them crisp.

• To refrigerate: Cover each serving with plastic wrap or a lid to keep out fridge smells.
• To reheat: Panna cotta doesn’t really reheat — it’s a chill dessert. Instead, let it sit at room temperature for 10–15 minutes before serving if it feels overly stiff.
• Freezing: I don’t recommend freezing; the texture suffers as ice crystals form. That said, you can freeze mango coulis in small portions.

Leftover ideas

Leftovers? Lucky you. Here’s how to use them creatively:

• Scoop softened panna cotta into a parfait with granola and fresh fruit.
• Blend with a bit more milk and make a creamy mango smoothie.
• Use crumbled panna cotta as a topping for a fruit salad for extra luxury.
• Stir small cubes into a chilled fruit soup as creamy islands.

Frequently Asked Questions (FAQ)

How long does panna cotta take to set?

Expect at least 4 hours in the fridge for a reliable set. I let mine sit overnight when I plan ahead.

Can I make this dairy-free?

Yes — use coconut milk and agar-agar for a vegan version. Adjust according to the agar package directions.

What if my panna cotta doesn’t set?

If it doesn’t set, you likely used too little gelatin or didn’t bloom it properly. Warm the mixture gently, add another small amount of gelatin (bloomed), stir until dissolved, and re-chill.

Can I unmold panna cotta?

Yes. Run a thin knife around the edge, dip the mold briefly in hot water, and invert onto a plate. It sounds fancy but works like a charm.

How do I make mango coulis?

Blend ripe mango with a little sugar and lime juice, then strain. Simmer briefly to thicken if you want a denser sauce.

Conclusion

This Mango Panna Cotta nails the trifecta: quick prep, impressive results, and a flavor that screams summer. I love making it when I want something that feels special but refuses to steal my evening. Try the coconut milk route for a tropical vibe or use heavy cream when you want full-on indulgence. If you want more inspiration or a twist on this classic, check out Mango Panna Cotta – A Classic Twist for another take.

If you try this recipe, drop a comment and a rating — I read them and I live for dessert bragging rights. Will you make it tonight, or are you saving this for a weekend flex? Either way, enjoy the silky goodness and don’t forget to brag a little. 😉