Similar to a silky, chilled custard, this mango panna cotta is the smoothest, no-bake dessert to make this season. With creamy coconut milk and fresh mango, the tropical flavors will make you feel like you're on vacation.
What is Panna Cotta?
Panna cotta is the perfect make ahead dessert, and this coconut panna cotta with mango topping is no exception. Prepare the no-bake, eggless custard ahead of any dinner party or celebration and enjoy all the creamy perfection for the final course.
Easy Mango Panna Cotta
With less than 10-ingredients, you will love how easily this mango panna cotta recipe comes together. It's one of those low effort - high reward types of recipes.
Despite how simple panna cotta is to make, it is sophisticated enough for any occasion. I love the mango coulis and diced, fresh mango on top for a spring, summer vibe.
Only 7 ingredients are needed to create this luscious, creamy recipe. Here is what you'll need:
- Coconut milk
- Heavy cream
- Granulated sugar
- Vanilla extract
- Fresh mango
- Lemon or lime juice
See recipe card for quantities.
Tools and Equipment
- Small serving dishes or jars
- Immersion blender of small food processor
- General kitchen tools (measuring spoons, spatulas, etc)
Steps for Making Mango Panna Cotta
Bloom the gelatin - sprinkle over cold water and set aside 5 minutes.
Heat the milk - bring the coconut milk, cream, and sugar to a low simmer
Set the custard - melt the gelatin into the warmed panna cotta mixture then chill until cool and firm.
Cook the mango - heat to soften fresh mango
Blend! - until smooth and spoon the mango layer over set panna cotta
Toppings! - add fresh mango cubes on top
How to Peel and a Cut a Mango
Use a paring knife to make a small cut into the skin of the mango.
Find the cut edge and peel off the skin. The skin should easily peel off of a ripe mango.
Lay the mango its side and cut away the mango cheek from the large pit that runs down the middle of the fruit.
Cut the mango into cubes.
Hint: alternatively, slice the cheek off of the pit (skin intact) then use the tip of a small knife to score the flesh into squares. Invert the mango so that the scored squares pop up then cut off from the skin.
- Coconut Milk - you can use all heavy cream or all coconut milk for the liquid portion of this recipe (see variations)
- Gelatin - you will need gelatin or an equivalent to set the liquid. Use agar agar if you are familiar with this plant-based product over cornstarch.
You can swap out different fruit for the mango and use the same custard base. It really wouldn't be mango panda cotta anymore, but that's okay!
- Dairy Free - skip the heavy cream all together and use equal parts coconut milk
- Mango Vanilla - likewise, skip the coconut milk and use equal parts heavy cream along with the seeds of a vanilla bean.
Store the mango panna cottas in the refrigerator until ready serve. They are best enjoyed within 3 days of making.
Without the mango topping, the plain panna cotta can be stored covered in the fridge for up to a week.
I do not recommend freezing this recipe.
Whisk the bloomed gelatin into the warmed cream. If there is any doubt, strain the mixture through a mesh sieve to catch any undissolved gelatin to precent stringy bits in the mango panna cotta.
Mango Panna Cotta Recipe FAQs
Panna cotta is an eggless, no-bake chilled dessert. It is made from sweetened cream that sets similar to jello.
Yes, you need to use gelatin or a plant-based equivalent (like agar agar) to set the liquids in panna cotta.
Yes! Use coconut milk for a creamy, dairy free panna cotta.
I prefer honey or ataulfo mangoes, but any sweet, ripe mango will work.
You can use frozen mango for the mango coulis. Use fresh for topping.
Looking for other recipes like this? Try these no-bake desserts:
Mango Panna Cotta
- 1 packet gelatin
- 3 tablespoon cold water
- 1 ½ cups coconut milk full fat
- ½ cup heavy cream
- ¼ cup granulated sugar
- 1 ½ tea vanilla extract
- 2 to 3 large, ripe mangoes
- 2 tablespoon granulated sugar
- ½ lemon, juiced
- Sprinkle the gelatin over a bowl of cold water and set aside 5 minutes.
- Pour the coconut milk and cream into a saucepan. Stir in the sugar and set over medium-low heat. Bring the mixture to a slow simmer - it should begin to steam and barely bubble around the edges. Turn off the heat and stir in the vanilla.
- Add the bloomed gelatin to the warm milk mixture and whisk to dissolve.
- Pour the milk mixture into a spouted measuring cup or container. Pour into 4 small dishes or glass jars.
- Carefully move the dishes into the refrigerator to set for at least 4 hours.
- Meanwhile, make the mango coulis. Place a heaping 1 ½ cups diced mango (from about 2 mangoes) into a saucepan along with 2 tablespoons sugar and the juice of ½ a lemon.
- Place over low heat. Stir gently until the juices begin to warm and the fruit becomes very soft, about 5 minutes. Add a tablespoon or two of water if the juices dry up before the mango is soft.
- Blend the mango with an immersion blender or small food processor until smooth.
- Once the tops of the panna cotta has set and solidified, spoon the mango coulis on top. Give the dishes a little wiggle to help the mango settle smooth.
- Cut up the remaining fresh mango and top before serving.