Description
This Mango Panna Cotta is a silky, creamy Italian dessert with a tropical twist, combining the smooth richness of gelatin-set cream with the bright, fresh flavors of mango and lime. Perfect for a refreshing and elegant treat that serves six.
Ingredients
Scale
Panna Cotta Base
- ½ cup whole milk
- 1 ½ teaspoons unflavored gelatin
- 2 cups heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- Zest of one lime
- ½ cup plain whole milk Greek yogurt
Mango Puree
- 2 cups cubed mango (fresh or frozen)
- 2 tablespoons water
- 1-2 tablespoons sugar (depending on sweetness of mango)
- 1 ½ tablespoons fresh lime juice
Instructions
- Bloom the Gelatin: Sprinkle the 1 ½ teaspoons of unflavored gelatin evenly over ½ cup whole milk in a small bowl. Let it sit for 5-10 minutes until fully absorbed and gelatin is softened.
- Prepare the Cream Mixture: In a saucepan, combine 2 cups heavy cream, ½ cup sugar, lime zest, and 1 teaspoon vanilla extract. Heat gently over medium heat until the sugar dissolves and the cream is hot but not boiling.
- Combine Gelatin and Cream: Remove the pan from heat and stir in the bloomed gelatin mixture until completely dissolved. Let the mixture cool slightly before whisking in ½ cup plain whole milk Greek yogurt until smooth and creamy.
- Set the Panna Cotta: Pour the mixture into 6 individual serving glasses or molds. Cover and refrigerate for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
- Make the Mango Puree: In a blender, combine 2 cups cubed mango, 2 tablespoons water, 1-2 tablespoons sugar, and 1 ½ tablespoons fresh lime juice. Blend until smooth and creamy.
- Serve: Once the panna cotta is set, spoon the mango puree over each serving just before serving. Garnish with additional lime zest or mint leaves if desired.
Notes
- Use fresh or frozen mango depending on availability; frozen mango may require a little extra water to blend smoothly.
- Adjust sugar in the mango puree depending on the natural sweetness of the mango.
- To make it dairy-free, substitute heavy cream and Greek yogurt with coconut cream and coconut yogurt respectively, and ensure gelatin is replaced with a vegetarian alternative like agar-agar.
- Allowing panna cotta to set overnight improves texture and flavor blending.
