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Delicious Mango Panna Cotta dessert garnished with fresh mango slices.
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Mango Panna Cotta

A tropical dessert that features creamy mango panna cotta layered with raspberry for a refreshing and elegant treat.
Prep Time30 minutes
Total Time4 hours
Course: Dessert, Sweet
Cuisine: Italian, Tropical
Keyword: Dessert Recipe, Italian dessert, Mango Panna Cotta, Panna Cotta Recipe, Tropical Dessert
Servings: 4 servings
Calories: 300kcal

Ingredients

Mango Layer

  • 2 cups fresh mango purée The star ingredient providing sweetness.
  • 2 tbsp sugar Optional, adjust based on mango sweetness.
  • 1 tbsp lemon juice Enhances the mango flavor.
  • 1 tsp gelatin powder For setting the panna cotta.
  • 2 tbsp cold water For blooming the gelatin.

Raspberry Layer

  • 1/2 cup raspberry purée Provides a tart contrast.
  • 1 tbsp sugar To sweeten the raspberry layer.
  • 1/2 tsp gelatin powder For binding the raspberry stripe.
  • 1 tbsp cold water For blooming the raspberry gelatin.

Panna Cotta Base

  • 1 cup heavy cream Richness for the panna cotta.
  • 1 cup whole milk Balances the richness of cream.
  • 1/4 cup granulated sugar To sweeten the panna cotta mixture.
  • 1 tsp vanilla extract or vanilla bean paste Adds flavor depth.
  • 1 1/2 tsp gelatin powder For the final layer.
  • 3 tbsp cold water For blooming this gelatin.

Garnish

  • diced fresh mango For garnish.
  • optional mint leaves For flavor and garnish.

Instructions

Make the Mango Layer

  • Bloom the gelatin in cold water for about 5 minutes.
  • Heat the mango purée, sugar, and lemon juice over low heat without boiling.
  • Stir in the bloomed gelatin and whisk until fully dissolved.
  • Pour the mixture into slanted glasses and chill for 1 to 2 hours until set.

Create the Raspberry Stripe

  • Bloom the gelatin in cold water.
  • Heat the raspberry purée and sugar until just warm, then stir in the bloomed gelatin.
  • Spoon the raspberry mixture over the set mango layer and chill for 30 minutes.

Prepare the Panna Cotta

  • Bloom the gelatin in cold water.
  • Heat the heavy cream, milk, sugar, and vanilla until just warm, without boiling.
  • Stir in the bloomed gelatin and whisk until fully dissolved, then cool to room temperature.
  • Pour over the raspberry layer and chill for 4 hours or overnight until set.

Garnish & Serve

  • Top with diced mango and mint leaves before serving.
  • Serve chilled for a refreshing finish.

Notes

Use high-quality ingredients for the best flavor. This dessert can be made a day in advance and can have layers of different fruits.