Description
Silky smooth mango panna cotta delight whispers sweet tropical dreams straight from India’s culinary heart. Rich cream and ripe mangoes dance together, creating a dessert that melts gracefully on palates, leaving you craving another spoonful of pure bliss.
Ingredients
Scale
Main Ingredients:
Mango Puree:
- 2 ripe mangoes
- 1 tablespoon (15 milliliters) sugar
- 1 tablespoon (15 milliliters) fresh lemon juice
Panna Cotta Base:
- 2 cups (480 milliliters) heavy whipping cream
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon powdered gelatin
- 2 tablespoons (30 milliliters) cold water
- 1 teaspoon vanilla extract
Jelly and Topping:
- 1 cup (240 milliliters) mango puree
- 1/2 cup (120 milliliters) water
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons powdered gelatin
- 2 tablespoons (30 milliliters) cold water
- 1 cup (240 milliliters) heavy whipping cream
- 2 tablespoons (30 grams) granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Craft a silky smooth mango puree by blending ripe mangoes with sugar and a splash of lemon juice. Strain through a fine-mesh sieve to ensure a velvety texture, removing any fibrous bits.
- Sprinkle gelatin over cold water in a small bowl, allowing it to bloom and soften for 5 minutes. This step helps create a smooth, stable dessert structure.
- Gently warm heavy cream and sugar in a saucepan over medium heat until sugar dissolves completely. Remove from heat and whisk in the bloomed gelatin until fully incorporated, then stir in vanilla extract for aromatic depth.
- Distribute a layer of prepared mango puree into serving glasses, filling approximately one-third of each container. Refrigerate for 10-15 minutes to partially set the vibrant mango base.
- Carefully pour the creamy panna cotta mixture over the chilled mango layer, ensuring an even distribution. Return to the refrigerator for 4-6 hours or overnight until the dessert becomes perfectly set and firm.
- Prepare the mango jelly topping by blooming gelatin in cold water for 5 minutes. This creates a stable gel-like consistency.
- Combine mango puree, water, and sugar in a saucepan, heating until sugar dissolves completely. Remove from heat and integrate the bloomed gelatin, stirring until fully blended and smooth.
- Once the panna cotta layer has set, gently pour the mango jelly on top. Refrigerate for an additional 1-2 hours until the jelly layer becomes completely firm and glossy.
- Before serving, allow the dessert to sit at room temperature for 5 minutes to soften slightly. Garnish with fresh mango cubes or mint leaves for an elegant presentation.
Notes
- Boost mango flavor by using ripe, fragrant mangoes for a more intense and sweet taste profile.
- Create dairy-free version by substituting heavy cream with coconut milk or almond milk for a lighter, plant-based alternative.
- Enhance presentation by garnishing with fresh mango cubes, mint leaves, or edible flowers for a visually stunning dessert.
- Prevent gelatin clumping by ensuring it’s fully dissolved and mixed thoroughly with warm liquid before adding to the recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 448 kcal
- Sugar: 46 g
- Sodium: 34 mg
- Fat: 36 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 115 mg