Sunshine in a glass? That’s mango panna cotta. It’s creamy, silky, and looks way fancier than the effort it takes. If you can stir and pour, you can nail this dessert. And no, you don’t need a chef’s diploma—just a ripe mango and a little patience.

Why Mango Panna Cotta Always Wins

Panna cotta means “cooked cream,” but don’t worry—you barely cook anything. The magic comes from gelatin and a luscious mango purée. It sets into a delicate wobble that tastes like tropical summer.
You can make it ahead (hello, stress-free hosting), customize sweetness, and serve it in cute glasses. It’s creamy but light, sweet but not cloying—a total crowd-pleaser, IMO.

What You’ll Need (Keep It Simple)

Serves 6 (small glasses) or 4 (generous portions)

• 2 large ripe mangoes (about 1 to 1¼ cups mango purée)
• 1 cup heavy cream
• 1 cup whole milk (or swap with more cream for extra richness)
• 1/3 to 1/2 cup sugar (adjust based on mango sweetness)
• 2 teaspoons unflavored powdered gelatin (or 1 gelatin sheet per teaspoon)
• 1 teaspoon vanilla extract (optional but lovely)
• Pinch of salt
• Juice of 1/2 lime (optional, for brightness)

Gear Check

• Blender or food processor
• Small saucepan
• Whisk
• Fine-mesh sieve (for ultra-smooth texture)
• Ramekins or small glasses

The Game Plan (Step-by-Step)

Goal: Creamy panna cotta layer + bright mango layer. You can swirl them, layer them, or blend them together. Choose your vibe.

Option A: Two Layers (Fancy, but easy)

1. Bloom the gelatin: Sprinkle 2 teaspoons gelatin over 1/4 cup cold milk. Let it sit 5–10 minutes until spongy.
2. Heat the base: In a saucepan, combine 3/4 cup milk, 1 cup cream, sugar, vanilla, and a pinch of salt. Heat gently until steaming and sugar dissolves—do not boil.
3. Melt the gelatin: Take the pan off heat. Stir in the bloomed gelatin until fully dissolved.
4. Set the panna cotta layer: Pour into glasses (halfway if layering). Chill 45–60 minutes until just set (it should jiggle but not stick to your finger).
5. Mango time: Blend mango flesh with lime juice and 1–2 tablespoons sugar if needed. For a soft mango top that slices neatly, bloom an extra 1/2 teaspoon gelatin in 1 tablespoon cold water, then melt it with 2 tablespoons warm water and stir into the purée.
6. Top and chill: Spoon the mango purée over the set panna cotta. Chill at least 3 hours, ideally 4–6, until fully set.

Option B: Fully Mango Panna Cotta (All-in-one)

1. Blend 1 to 1¼ cups mango purée until silky. Strain for extra smoothness.
2. Bloom 2 teaspoons gelatin in 1/4 cup cold milk.
3. Heat 3/4 cup milk + 1 cup cream + sugar + salt + vanilla until steaming.
4. Stir in gelatin to dissolve completely. Let cool 5 minutes.
5. Whisk in the mango purée and lime juice.
6. Pour into glasses and chill 4–6 hours. Done.

Texture Secrets (So It Wobbles, Not Wiggles Off the Table)

You want that delicate, spoon-melting set—not bouncy rubber. Here’s how:

• Measure gelatin accurately: Too much = bouncy. Too little = soup. Stick to 2 teaspoons per 2 cups dairy/liquid, and add 1/2 teaspoon for a firm fruit layer.
• Don’t boil the cream: Heat just until steaming. Boiling can dull the flavor and mess with the set.
• Strain for silk: Strain both the dairy mixture and mango purée for restaurant-level smoothness.
• Let it cool slightly before pouring: Hot liquid melts the set layer and creates weird textures.

About Mangoes

Choose fragrant, soft-ripe mangoes like Alphonso, Ataulfo, or Kesar. They taste sweeter and blend smoother. If your mangoes taste flat, a squeeze of lime wakes them up. FYI, canned puree works in a pinch—just dial back the sugar.

Make It Yours (Variations You’ll Actually Use)

• Coconut twist: Swap half the cream with full-fat coconut milk. Add toasted coconut on top.
• Spice it up: Warm the cream with a smashed cardamom pod or a small piece of ginger, then strain.
• Swirl effect: Pour mango purée into the panna cotta base and swirl with a skewer. Instant art.
• Vegan route: Use coconut milk + almond milk and agar-agar instead of gelatin. Note: agar sets firmer and less creamy; reduce slightly if you prefer a softer set.
• Layer game: Tilt the glasses in a muffin tin while the first layer sets for a diagonal, café-style look. Because we’re fancy like that.

Serving and Presentation Tips

Dress it up without trying too hard:

• Top with: Fresh mango cubes, passion fruit pulp, toasted coconut flakes, or a mint leaf.
• Contrast: A tiny pinch of flaky salt on the mango layer makes flavors pop.
• Temperature: Serve straight from the fridge. It tastes brightest cold.
• Glasses: Use small tumblers, stemless wine glasses, or ramekins. Smaller portions feel more luxe (and help with self-control—maybe).

Make-Ahead Strategy

Chill for at least 4 hours; overnight works best. Keep covered up to 3 days. Add fresh toppings right before serving so they stay perky.

Troubleshooting (Because Things Happen)

• Grainy texture? You either overheated the cream, or the gelatin didn’t dissolve fully. Reheat gently next time and whisk until smooth.
• Layer separation? Let the first layer set fully and cool the top layer before pouring. Pour over the back of a spoon to avoid dents.
• Too sweet or too dull? Mangoes vary. Taste and adjust sugar and lime. Your tongue tells the truth, IMO.
• Won’t set? Check your gelatin freshness. Also confirm measurements—teaspoons, not tablespoons (yes, it happens).

FAQ About Mango panna cotta

Can I use gelatin sheets instead of powdered gelatin?

Yes. Use 1 gold-strength sheet per teaspoon of powdered gelatin. Soak sheets in cold water until soft, squeeze out excess water, then stir into the hot cream base until fully dissolved.

What if my mangoes aren’t very sweet?

Add 1–2 tablespoons of sugar and a squeeze of lime to the purée. Taste and adjust. You want bright, tropical flavor—not bland baby food vibes.

How do I unmold panna cotta from ramekins?

Run a thin knife around the edge, then dip the ramekin briefly in hot water and flip onto a plate. For guaranteed drama-free serving, use glasses and skip unmolding entirely.

Can I make this without dairy?

Yes. Use full-fat coconut milk plus another plant milk (oat or almond) for balance. Swap gelatin with agar-agar: start with 1 to 1¼ teaspoons agar powder boiled for 2 minutes in the liquid, then mix with mango. Texture sets firmer than gelatin but still delicious.

How long does it take to set?

Plan for at least 4 hours. Overnight gives the cleanest slices and the smoothest texture. If you rush it, you’ll get slouchy layers and mild regret.

Can I freeze panna cotta?

I wouldn’t. Freezing can make it weep and turn icy. It keeps well in the fridge for up to 3 days, so just make it ahead instead.

Final Thoughts On Mango panna cotta

Mango panna cotta looks like you went full pastry-chef, but it’s a simple stir-and-chill situation. Pick ripe mangoes, treat gelatin with respect, and don’t overthink it. Serve it cold, add a little flair on top, and enjoy the “You made this?!” compliments. You absolutely did.

Related recipe: How To Make Lemon panna cotta At Home