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Mango Panna Cotta | Mango Panna Cotta Recipe

Panna cotta is one of the popular dessert from Italy and this no bake mango panna cotta made with cream, milk, mangoes, sugar and gelatin is truly a decadent dessert. Mango panna cotta a family favorite seasonal dessert just like my mango pudding and vanilla panna cotta. Learn how to make the most delicious dessert with step by step pictures and video. 
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Prep Time: 10 minutes
Cook Time: 15 minutes
Setting Time: 12 hours
Total Time: 12 hours 25 minutes
Servings: 6 servings
Calories: 206kcal

Equipment

  • Sauce Pan
  • Pudding Moulds
  • Whisk & Spatula
  • Blender

Ingredients

  • 1 cup Cream 240 ml
  • ½ cup Milk 120 ml
  • ¾ cup Mango purée 150 grams
  • ¼ cup Sugar 50 grams
  • 3 no Cardamom
  • ¼ tsp Saffron
  • 1 tsp Vanilla extract
  • 2 tsp Gelatin or 4 Gelatin sheets
  • 3 tbsp Water

Instructions

  • Take gelatin powder in a bowl. Add in 3 tbsp of water and mix well. Leave it aside for 10 minutes. After 10 mins, I melted this microwave for 10 seconds. You can melt this over a double boiler until melted.
  • Take sugar, cream, milk in a sauce pan. Add in crushed cardamom and saffron and let it heat through. Heat this on low heat while constantly mixing. Let it come to a simmering point where you see steam coming over the milk and cream mixture. It shouldn’t boil over, but should get completely hot.
  • Now add in the melted gelatin into the hot milk ,cream mixture and mix well. Now take it off the heat and add in mango pulp, vanilla extract. Mix this well using a whisk.
  • Now strain the mixture through a sieve to remove the cardamom pods.
  • Now pour this mixture into the panna cotta moulds. Place the moulds in fridge and allow it to set for minimum 7 to 8 hours or overnight.
  • When serving, gently ease the sides of the mould and un mould panna cotta on some serving plate. Top with chopped mangoes, mint leaves and enjoy.

Video

Notes

How to use Agar Agar powder instead of Gelatin  


  • In this recipe, you can use agar agar powder instead of gelatin. If you are using agar agar powder. Use 1 tsp of agar agar powder instead of 2 tsp gelatin. 
  • For using agar agar powder. Add 1 tsp of agar agar powder in the sauce pan along with sugar, milk and cream. Whisk it well and heat till it comes to a simmer. 
  • Now add other ingredients as mentioned and mix well. Let it warm through. Now you can pour this in moulds and set in fridge. 

Expert Tips 
 

  • Always soak gelatin in cold water. Don’t over boil gelatin. Heat it gently until the gelatin melts completely. 
  • If you are using agar agar powder. Use 1 tsp of agar agar powder instead of 2 tsp gelatin. 
  • Use ripe sweet mangoes in your panna cotta for best taste, colour and aroma.
  • Use good quality cream. I used milky mist pure cream. 
  • Don’t over heat the cream else it may split and the fat may separate. 
  • You can flavour the mango panna cotta with any flavourings of your choice.

Serving and Storage 

Mango panna cotta taste best when served cold. Serve panna cotta with mango compote, mango sauce or mango syrup. 
You can store panna cotta in fridge for up to a week. 

Nutrition

Serving: 1servings | Calories: 206kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 22mg | Potassium: 129mg | Fiber: 1g | Sugar: 15g | Vitamin A: 961IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 0.2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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