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92% would make again

Mango Panna Cotta

Tasty Team

Ingredients

for 4 servings

Panna Cotta

  • 1 tablespoon gelatin
  • 3 tablespoons water
  • 1 ⅓ cups milk (320 mL)
  • ¼ cup sugar (50 g)
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream (180 mL)

Mango Purée

  • 1 mango, diced
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • ¼ cup orange juice (60 mL)
  • mango, diced, to serve
  • raspberry, to serve

Nutrition Info

  • Calories 287
  • Fat 20g
  • Carbs 28g
  • Fiber 1g
  • Sugar 27g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.
  2. Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.
  3. Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.
  4. Add the heavy cream and whisk until the mixture begins to thicken.
  5. Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.
  6. Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.
  7. Turn down the heat to low, and bring to a simmer. Chill for one hour.
  8. Pour the mango purée over the panna cotta. Top with diced mango and raspberries.
  9. Enjoy!

Ingredients

for 4 servings

Panna Cotta

  • 1 tablespoon gelatin
  • 3 tablespoons water
  • 1 ⅓ cups milk (320 mL)
  • ¼ cup sugar (50 g)
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream (180 mL)

Mango Purée

  • 1 mango, diced
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • ¼ cup orange juice (60 mL)
  • mango, diced, to serve
  • raspberry, to serve

Nutrition Info

  • Calories 287
  • Fat 20g
  • Carbs 28g
  • Fiber 1g
  • Sugar 27g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.
  2. Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.
  3. Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.
  4. Add the heavy cream and whisk until the mixture begins to thicken.
  5. Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.
  6. Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.
  7. Turn down the heat to low, and bring to a simmer. Chill for one hour.
  8. Pour the mango purée over the panna cotta. Top with diced mango and raspberries.
  9. Enjoy!

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