With simple ingredients, you will love how easily this Mango Panna Cotta recipe comes together. It’s one of those low effort, high reward types of recipes. With creamy coconut milk and fresh mango, the tropical flavors will make you feel like you’re on vacation.
If you are looking for a light and fresh summer dessert, you must try this recipe for Mango Panna Cotta. It is a super easy dessert that can be prepared in advance and kept in the fridge until ready to be served.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
For Pannacotta :
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Heavy Cream : 1 cup /240 ml
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Sugar : 1 tbsp /15 grms (or to your taste)
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Milk/Half & Half : 1 cup /240 ml
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Unflavored Gelatin : 1 packet /11/2 tsp
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Honey : 1/3 cup /80 ml
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Pure Vanilla Extract : 1 tsp
For Mango Gelee :
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Mango Puree : 1 cup / 240 ml
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Sugar : 1/4 cup /60 grms (or to your taste)
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Cool Water : 3 tbsp/45 ml
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Unflavored Gelatin : 1 packet /1 1/2 tsp
Instructions
For Pannacotta
- Pour 1/2 cup of the milk into a bowl and sprinkle the gelatin over. Let stand until gelatin has softened, about 5 minutes.
- Meanwhile, in a small saucepan combine remaining cup of milk, cream, honey, sugar,and bring to a simmer over medium. Heat untill all the sugar and honey have dissolved 5-7 minutes. Remove from heat and stir in the the vanilla extract.
- Now add and mix the gelatin until it is completely dissolved and allow the mixture come down to room temperature.
- Pour into the serving bowls/glass as desired, cover with plastic wraps and refrigerate at least 2-4 hours or until set.
For Mango Gelee :
- Sprinkle gelatin over cool water.
- Pour mango puree and sugar in a small saucepan and simmer until sugar has dissolved.
- Now mix the gelatin into the mango mixture and stir until gelatin has dissolved.
- Remove from heat and allow to cool; pour it over the frozen pannacotta.
- Allow to set it in a refrigerator for 3 to 4 hours and garnish with some with fresh fruits or topping of choice…Enjoy!
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