Mango Panna Cotta | Mango Panna Cotta Recipe
Panna cotta is one of the popular dessert from Italy and this no bake mango panna cotta made with cream, milk, mangoes, sugar and gelatin is truly a decadent dessert. Mango panna cotta a family favorite seasonal dessert just like my mango pudding and vanilla panna cotta. Learn how to make the most delicious dessert with step by step pictures and video.
Equipment
Sauce Pan
Pudding Moulds
Whisk & Spatula
Blender
Ingredients
- 1 cup Cream 240 ml
- ½ cup Milk 120 ml
- ¾ cup Mango purée 150 grams
- ¼ cup Sugar 50 grams
- 3 no Cardamom
- ¼ teaspoon Saffron
- 1 teaspoon Vanilla extract
- 2 teaspoon Gelatin or 4 Gelatin sheets
- 3 tablespoon Water
Instructions
- Take gelatin powder in a bowl. Add in 3 tablespoon of water and mix well. Leave it aside for 10 minutes. After 10 mins, I melted this microwave for 10 seconds. You can melt this over a double boiler until melted.
- Take sugar, cream, milk in a sauce pan. Add in crushed cardamom and saffron and let it heat through. Heat this on low heat while constantly mixing. Let it come to a simmering point where you see steam coming over the milk and cream mixture. It shouldn’t boil over, but should get completely hot.
- Now add in the melted gelatin into the hot milk ,cream mixture and mix well. Now take it off the heat and add in mango pulp, vanilla extract. Mix this well using a whisk.
- Now strain the mixture through a sieve to remove the cardamom pods.
- Now pour this mixture into the panna cotta moulds. Place the moulds in fridge and allow it to set for minimum 7 to 8 hours or overnight.
- When serving, gently ease the sides of the mould and un mould panna cotta on some serving plate. Top with chopped mangoes, mint leaves and enjoy.
Video
Notes
How to use Agar Agar powder instead of Gelatin
- In this recipe, you can use agar agar powder instead of gelatin. If you are using agar agar powder. Use 1 teaspoon of agar agar powder instead of 2 teaspoon gelatin.
- For using agar agar powder. Add 1 teaspoon of agar agar powder in the sauce pan along with sugar, milk and cream. Whisk it well and heat till it comes to a simmer.
- Now add other ingredients as mentioned and mix well. Let it warm through. Now you can pour this in moulds and set in fridge.
Expert Tips
- Always soak gelatin in cold water. Don’t over boil gelatin. Heat it gently until the gelatin melts completely.
- If you are using agar agar powder. Use 1 teaspoon of agar agar powder instead of 2 teaspoon gelatin.
- Use ripe sweet mangoes in your panna cotta for best taste, colour and aroma.
- Use good quality cream. I used milky mist pure cream.
- Don’t over heat the cream else it may split and the fat may separate.
- You can flavour the mango panna cotta with any flavourings of your choice.
Serving and Storage
Mango panna cotta taste best when served cold. Serve panna cotta with mango compote, mango sauce or mango syrup. You can store panna cotta in fridge for up to a week.Nutrition
Nutrition Facts
Mango Panna Cotta | Mango Panna Cotta Recipe
Serving Size
1 servings
Amount per Serving
Calories
206
% Daily Value*
Fat
15
g
23
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
47
mg
16
%
Sodium
22
mg
1
%
Potassium
129
mg
4
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
3
g
6
%
Vitamin A
961
IU
19
%
Vitamin C
12
mg
15
%
Calcium
58
mg
6
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.