I absolutely love how light, silky, and refreshing this mango panna cotta is—it’s one of my go-to summer desserts. It looks stunning, tastes even better, and it’s surprisingly easy to make at home!
I turn sweet mangoes into a show-stopping dessert
I love transforming ripe, juicy mangoes into a smooth and creamy treat that wobbles like a dream. This mango panna cotta is infused with fresh fruit, layered with soft milkiness, and topped with colorful fruit—perfect for any occasion.
Why you‘ll love this recipe
- It’s no-bake and beginner-friendly
- Packed with real mango flavor
- Elegant enough for parties, simple enough for weeknights
- Customizable toppings with seasonal fruits
- Refreshing, light, and creamy texture
Ingredients (Serves 4–6)
Main:
- 400g mango flesh (about 3–4 large mangoes, reserve some diced for garnish)
- 200g whole milk (for blending the mango)
- 200g whole milk (for dissolving gelatin)
- 12g gelatin sheets (or 10g gelatin powder, adjust to preferred firmness)
- 30g granulated sugar (adjust according to mango sweetness, up to 40g for a sweeter result)
- 20g fresh lemon juice (about half a lemon, enhances fragrance and removes any eggy taste)
For garnish:
- diced mango
- blueberries
- mint leaves (optional, or use strawberries, grapefruit, or other seasonal fruits)
Instructions
1. Prepare the gelatin (Important step)
Soften gelatin:
Soak 12g gelatin sheets in cold water for 10–15 minutes until soft. If using gelatin powder, bloom it with water in a 1:5 ratio. Squeeze out excess water before using.
Make gelatin milk mixture:
In a small pot, add 200g milk and 30g sugar. Heat over low heat until small bubbles form around the edge (do not boil). Remove from heat and stir in the softened gelatin until fully dissolved. Let cool to room temperature.
2. Make the mango purée
Blend:
Add 400g mango flesh (reserve 50g diced for garnish), 200g milk, and 20g lemon juice to a blender. Blend until smooth and silky.
Optional – Strain for extra smoothness:
If you want an ultra-smooth texture, strain the purée to remove fibers.
3. Mix and pour
Combine:
Slowly add the cooled gelatin milk mixture into the mango purée in 2–3 additions, stirring thoroughly each time to prevent lumps caused by temperature differences.
Pour into molds:
Pour the mixture into your desired molds (glasses, pudding cups, etc.) until about 80% full. Gently tap to release bubbles.
Chill:
Cover with plastic wrap and refrigerate for at least 4 hours, or freeze for 1 hour for a quicker set. Top with mango cubes and blueberries.
Frequently Asked Questions
Q: Can I use gelatin powder instead of sheets?
Yes! Use 10g gelatin powder and bloom it with 50g cold water (1:5 ratio). Let it sit until fully absorbed, then dissolve in warm milk as instructed.
Q: Can I make it ahead?
Definitely, you can make it up to 2–3 days in advance and store it in the fridge. It’s perfect for parties!
Q: Can I freeze it?
Yes, freeze it for up to 1 week. Thaw in the fridge for 1 hour before serving or enjoy it frozen as a mango-milk ice treat.
Q: How do I adjust the texture?
For a firmer panna cotta (great for warm climates), use up to 15g gelatin. For a softer, creamier texture, reduce to 10g and keep refrigerated.
Q: Why add lemon juice?
It removes any unwanted smell, enhances the fruit flavor, and helps preserve the color and freshness.
Summer Mango Panna Cotta Dessert
Ingredients
Main:
- 400 g mango flesh about 3–4 large mangoes, reserve some diced for garnish
- 200 g whole milk for blending the mango
- 200 g whole milk for dissolving gelatin
- 12 g gelatin sheets or 10g gelatin powder, adjust to preferred firmness
- 30 g granulated sugar adjust according to mango sweetness, up to 40g for a sweeter result
- 20 g fresh lemon juice about half a lemon, enhances fragrance and removes any eggy taste
For garnish:
- diced mango
- blueberries
- mint leaves optional, or use strawberries, grapefruit, or other seasonal fruits
Instructions
Prepare the gelatin (Important step)
- Soften gelatin:
- Soak 12g gelatin sheets in cold water for 10–15 minutes until soft. If using gelatin powder, bloom it with water in a 1:5 ratio. Squeeze out excess water before using.
- Make gelatin milk mixture:
- In a small pot, add 200g milk and 30g sugar. Heat over low heat until small bubbles form around the edge (do not boil). Remove from heat and stir in the softened gelatin until fully dissolved. Let cool to room temperature.
Make the mango purée
- Blend:
- Add 400g mango flesh (reserve 50g diced for garnish), 200g milk, and 20g lemon juice to a blender. Blend until smooth and silky.
- Optional – Strain for extra smoothness:
- If you want an ultra-smooth texture, strain the purée to remove fibers.
Mix and pour
- Combine:
- Slowly add the cooled gelatin milk mixture into the mango purée in 2–3 additions, stirring thoroughly each time to prevent lumps caused by temperature differences.
- Pour into molds:
- Pour the mixture into your desired molds (glasses, pudding cups, etc.) until about 80% full. Gently tap to release bubbles.
- Chill:
- Cover with plastic wrap and refrigerate for at least 4 hours, or freeze for 1 hour for a quicker set. Top with mango cubes and blueberries.
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