Mango Panna Cotta (a delicious Summer Dessert)

This mango panna cotta is a delicious summer dessert to make, creamy and cold, it’s the perfect make ahead dessert. It can also be made with canned mango purée, when out of season.

Estimated reading time: 4 minutes

Mango panna cotta in champagne saucer
Mango Panna Cotta topped with fresh mango purée

What is Panna Cotta?

I think that this creamy Italian dessert requires no intoduction. This Piedmont creation means cooked cream, and that’s exactly what we do to the dairy in the recipe.

I adore panna cotta and have a few versions of it on my 2 blogs, including a savoury version, Pesto Panna Cotta. And there are so many reasons why panna cotta ought to be a regular dessert in your repertoire. Besides the fact that it’s delicious, a very important reason is that it’s a make ahead dessert, giving you extra time on the day you’re entertaining.

You can also make dairy free panna cotta with any milk or cream you like, whether that’s soya, almond or oats. And you can do the same with this mango panna cotta too.

Mango Panna Cotta Recipe in cocktail glass with raspberry
Top it with any fruit you like

Mango Panna Cotta Recipe

More often than not, when you see a recipe for mango panna cotta, it’s just the topping that’s made of mango. Here, we make the panna cotta with mango purée mixed in with the cream and milk, and then, we top it with some fresh mango purée. You’re not going to be missing the mango here!

It’s a super easy recipe, and this is what we’ll be doing:

  1. Soak the gelatine in milk
  2. Simmer the milk, cream and sugar
  3. Stir in the gelatine
  4. Lighten the mango purée with the milk and cream mix, then stir it into the milk
  5. Pour into moulds and cool the mango panna cotta for at least 6 hours, although 4 will do if you’re in a hurry.

What do you think? Sounds easy, right?

mango panna cotta texture
panna cotta texture should always be just set and wobbly

No Fresh Mango?

No sweat. You can use mango purée out of a can or blend some frozen mango after defrosting for about an hour.

The type of mangoes you use will also determine how yellow your mango panna cotta is. Every May, I get online and for 2-3 months, go crazy with buying mangoes from India, Pakistan and Mexico. These all have bright yellow skins and a sweet flesh that’s bordering on orange.

The ones I get in our local supermarkets are a rather insipid yellow and on a scale of 1-10, only a 3 on flavour and sweetness. Having grown up in the tropics, I know what a good mango should taste like, and am rather fussy with what I use.

However, needeless to say, what you get really does depend on where you live. If you have an Asian (south Asian) grocer nearby, that’s always a good bet in the summer.

And now, let’s get our aprons on!

♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you! ♥ 

And if you make the recipe, share it on any platform and tag me @azlinbloor. 

Lin xx

More Mango Recipes on LinsFood

Mango Panna Cotta in champagne saucer

Mango Panna Cotta

A quick and easy mango panna cotta recipe that wants to be made ahead then chilled until needed. A great party dessert!
5 from 6 votes
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Course: Desserts
Cuisine: Italian
Keyword: desserts, mango recipes, panna cotta
Prep Time: 20 minutes
Cook Time: 5 minutes
Chilling Time: 6 hours
Servings: 6
Calories: 234kcal
Author: Azlin Bloor


  • wide, shallow dish
  • a measuring teaspoon
  • measuring cups
  • Knife
  • Chopping board
  • Blender
  • medium saucepan
  • wooden spoon
  • heatproof strainer if you need it
  • 6 small serving glasses or bowls
  • clingfilm (saran wrap)


  • 2 tsp gelatine (gold grade, 190 – 200 bloom) if using 170 bloom and less, use 1 Tbsp
  • 250 ml fresh whole milk semi skimmed will do too
  • 250 ml single cream I find that double cream can overpower the subtle mango
  • 4 very ripe mangoes


Soak the Gelatine

  • Pour half the milk in a wide shallow bowl, and sprinkle the gelatine all over.
    2 tsp gelatine (gold grade, 190 – 200 bloom), 250 ml fresh whole milk
  • Leave the gelatine to soak in the milk for 15 minutes while you get the dairy and mangoes ready.
    2 tsp gelatine (gold grade, 190 – 200 bloom), 250 ml fresh whole milk

Heat the Milk and Cream

  • Place the rest of the milk and the cream in a saucepan and bring to a near simmer on medium-low heat, just until bubbles start appearing at the edges. Keep a close eye on it while you attend to the mangoes.
    250 ml fresh whole milk, 250 ml single cream

Make the Mango Purée

  • Peel 3 of the mangoes, and place the pulp in a blender, including any juices on the board and that you can squeeze off the stone.
    We are using the 4th the mango for the topping and don't actually need it until we're ready to serve. You could blend them all, then take a little out and store, covered, in the fridge until needed, to save washing up, if you like.
    4 very ripe mangoes
  • Blend the mango flesh until smooth. Leave it in the blender.

Bringing it all together

  • When the milk and cream mix is just beginning to simmer, take it off the heat and stir in the gelatine and milk mix thoroughly.
  • Now remember the mangoes in the blender? We need to lighten it with the panna cotta mix before adding it altogether. This is to prevent you yellow lumps in your panna cotta.
    So slowly, pour a little of the panna cotta in and turn your blender on to mix on the lowest speed, just for the briefest of times, as you don't want bubbles. Keep doing this until you've used about a quarter of the panna cotta and your mangoes are watery.
  • Now, pour the lightened mango mix into your panna cotta and stir to mix with the wooden spoon or ladle you used earlier.
    If your panna cotta has lumps, don't fret. Just strain it through a heat proof strainer.
  • Pour the finished panna cotta into serving glasses or bowls. The smaller they are, the more servings you'll have.
  • Leave to cool on the counter for 10 minutes, then cover with clingfilm and leave to chill for at least 6 hours.
    Will keep in the fridge for 2 days.


  • Peel and blend the 4th mango to a puree.
  • Top each panna cotta with a tablespoon or two of the fresh mango purée.
    You could also just slice the mango and top your panna cotta with them.
    Or top with any fruit you fancy.


Calories: 234kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 36mg | Potassium: 327mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1983IU | Vitamin C: 50mg | Calcium: 92mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

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3 thoughts on “Mango Panna Cotta (a delicious Summer Dessert)”

  1. 5 stars
    I love all recipes with mangoes but make a few as most of the times I eat them raw. This panna cotta looks nice and especially when you have friends or best for parties.

  2. 5 stars
    Oh My! I wish I could pick up one glass off the screen. Azlin, your Mango Pana Cotta looks so delicious. I like the way you write your recipe, in detail. It’s easy to understand even for a first timer.

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