Mango Panna Cotta is a traditional, rich and indulgent Italian dessert with a creamy texture and delicate flavour. This deliciously classic Italian Panna Cotta with mango is so light and soft that it almost melts in your mouth.
I just love the contrast of colours in this delicate and chilled mango flavoured treat. This no-bake eggless dessert made with fresh mango puree is so elegantly cool and delish!
Panna cotta, which translates to “cooked cream” in Italian, is a classic dessert known for its smooth, silky texture and delicate flavour. Originating from the Piedmont region of Italy, panna cotta is a simple yet elegant dish made primarily from cream, sugar, and gelatin. It is typically served with a variety of accompaniments such as fresh berries, caramel, or fruit coulis. One popular variation that adds a tropical twist to this dessert is Mango flavoured Panna Cotta.
Mango Panna Cotta Recipe:
Mango Panna cotta is a timeless Italian no-bake dessert that has a smooth, velvety texture and is incredibly easy to make. Made with fresh mango purée, this visual delight is a perfect refreshing treat for a warm summer night.
- For this homemade Mango dessert recipe, firstly, wash and peel the mangoes.
- Cut the peeled mangoes into cubes.
- Put the mango cubes into a mixie jar and blend until smooth and lump-free.
- You should get 1 ½ cups of mango puree.
- Now take the mango puree in a pan. Add sugar and water.
- Next sprinkle agar agar.
- Simmer for 5 minutes or till it comes to a boil. Remove from heat.
- Place serving glasses in a muffin tray, slightly tilted. Pour the mango mixture into the glasses.
- Or, you can just half-fill a glass with the mixture, keeping it straight.
- Refrigerate for 3 hours or until firm.
- Next take milk in a saucepan. Add sugar and agar agar.
- Set over medium heat and bring it to a boil. Add vanilla essence. Mix well and remove from heat.
- Now take out the chilled mango glasses.
- Straighten the glasses and pour the milk mixture into them.
- Or, just top the half-filled glass with the milk mixture.
- Refrigerate for three hours or until set.
- Once firm, remove from the refrigerator ad garnish with chopped mango cubes and mint leaves.
- Serve this lovely two-layered Mango Panna Cotta chilled.
- If you are looking for more no-bake desserts, then do try out Mango Mousse
Mango Flavoured Italian Dessert Recipe details below:
Panna Cotta with Mango
Ingredients
For the mango layer:
- 1 ½ cups of Mango puree
- ¼ cup sugar
- ¼ cup water
- 1 tsp Agar agar
For the Panna Cotta layer:
- 1 ½ cup Milk
- ¼ cup Sugar
- 1 tsp Agar agar
- 1 tsp Vanilla
Garnish:
- ½ cup Mango cubes
- 1 sprig Mint leaves
Instructions
- To make Italian Panna Cotta with mango, firstly peel and chop the mangoes, then blend them until smooth to make the puree.
- In a saucepan, combine the mango puree, sugar, water and agar agar. Heat over medium-low heat, stirring continuously. Simmer for 5 minutes or until it comes to a boil. Remove from heat.
- Place the serving glasses angled in a muffin tin for separation.
- Pour the mango mixture into serving glasses.
- Let the mixture cool then refrigerate for 3 hours or until the panna cotta is firm.
- In a saucepan, combine the milk, sugar and agar agar. Simmer over medium low heat for 5 minutes or till it comes to a boil while stirring continuously. Add the vanilla essence and mix well. Remove from heat.
- Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming on top.
- Once the mango layer is set, straighten the glasses in the muffin tray. Gently pour in the milk mixture.
- Refrigerate for at least 3 hours, or until fully set.
- Before serving, you can garnish with fresh mango slices, mint leaves, or a dollop of whipped cream if desired.
- Serve chilled and enjoy the delightful combination of delicious Italian panna cotta with tropical mango.
