Mango Panna Cotta

Panna Cotta is an easy and elegant dessert from Italy. It goes well with almost all types of cut fresh fruits, fruit coulis and chocolate sauce.

Preparation time 0m Difficulty
Cooking time 0m Budget
Serves 5 Published Monday, 26 August 2013
Recipe type Custards Author Manisha Sharma
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For 5 people ()


  • 2 cup(s) mango pulp at room temperature
  • 400 mL cream (25 to 30% fat)
  • 3/4 cup(s) sugar
  • 2 1/2 teaspoon(s) Gelatin
  • 3 tablespoon(s) Cold water
  • 1 Mango, for garniching

Mango Panna Cotta Directions
  1. Sprinkle gelatin into 3 tablespoons of water and let it rest for 5–10 minutes till it absorbs water and swells.
  2. Mix the gelatin, sugar and cream. Heat over a low flame, stirring gently till the sugar dissolves.
  3. Switch off the gas, add the mango pulp and mix well till it becomes a homogenous liquid. Sieve to remove mango fibres.
  4. Pour the sieved mixture into ramekins and cool. Cover with cling film and refrigerate for 4 to 8 hours.
  5. Garnish the panna cotta with diced mango or mango puree.
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