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Mango Panna Cotta

A luscious dessert combining creamy panna cotta with the vibrant sweetness of fresh mangoes.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the mango layer
  • 2 cups ripe mango puree Provides a fragrant, sweet, and tropical taste.
  • 1 teaspoon gelatin Use 1 teaspoon of gelatin to bloom in warm water.
For the creamy layer
  • 1 cup whole milk Adds rich and indulgent flavor.
  • 1 cup heavy cream Enhances the overall texture.
  • ½ cup granulated sugar Balances the sweetness.
  • 1.5 teaspoons gelatin Use 1.5 teaspoons for the creamy layer.
For blooming gelatin
  • 4 tablespoons warm water 2 tablespoons for rh mango layer and 2 for the creamy layer.

Method
 

Preparation of the mango layer
  1. In a small bowl, combine 2 tablespoons of warm water with 1 teaspoon of gelatin. Allow it to sit for about 10 minutes to bloom.
  2. Pour the mango puree into a small saucepan and warm it over low heat. Add the bloomed gelatin to the mango puree and stir until completely dissolved.
  3. Tilt your serving glasses at a 45-degree angle and pour the mango mixture into them. Refrigerate for about 4 hours to set.
Preparation of the creamy layer
  1. In another small bowl, combine 2 tablespoons of warm water with the remaining 1.5 teaspoons of gelatin. Let it sit for about 10 minutes to bloom.
  2. Heat another saucepan over low heat. Add whole milk, sugar, and heavy cream, stirring occasionally until the sugar is fully dissolved.
  3. Once warmed, stir in the bloomed gelatin and mix well until fully incorporated. Let this mixture cool for about 10-15 minutes.
  4. Pour the creamy mixture gently over the top of the mango layer in your glasses. Refrigerate for at least another 4 hours until fully set.
Serving
  1. Serve your Mango Panna Cotta chilled, garnished with fresh mango slices.

Notes

For an extra burst of flavor, incorporate a squeeze of lime juice or zest to your mango puree. Ensure your gelatin is fresh for the best setting results. For a silkier texture, blend your mango puree until smooth and strain it through a fine mesh sieve.