Last one for the season – Mango Panna Cotta

I don’t have a sweet tooth but I love Panna Cotta. It’s the quickest and easiest dessert to make. So whenever I have guests coming over for lunch or dinner at a short notice, the Panna Cotta (any flavor) s my savior.

Mango Mousse

Before mangoes are out of season, here’s my latest treat.

P.S. Even if they go out of season, you can use the canned pulp for this recipe.

Ingredients (Servings 4)

  • 200ml Fresh Cream (I used Amul)

  • 1/2 cup milk

  • 3 tablespoons sugar

  • 2 mangoes (pulp)

  • 1 1/2 tbsp gelatin soaked in 1/2 cup water for 5 min

mango panna cota


  • Heat the cream, milk and sugar in the saucepan for 5 min. It should not boil.

  • Puree the mangoes well. Avoid adding any water to it. You should have around 2 cups of mango pulp.

  • Now cool the cream mixture very slightly and add the bloomed gelatin and 1 1 cup mango pulp to it. You can also add mango food coloring for an enhanced color.

  • Whisk this mixture well and pour it in bowls.

  • Set in the fridge for 4-5 hours. You can also put it in the freezer for an hour if you are running short of time. If still unset, put it in the fridge for an hour or less.

  • Now unmould the Panna Cotta by dipping the bowl in hot water.

  • Serve it with fresh cut mangoes or a mango chilli salsa or mango pulp.

  • You can also make layered Mango Panna Cotta by pouring the mixture in shot glasses and setting it. As the second layer, add the thick mango puree and freeze it for a while.

For the Mango Chili Salsa:

Finely chop half a mango and one small green chili(deseeded). You may also use Thai red chili for this. Mix them in a bowl and serve a spoonful with the unmoulded Mango panna cotta.

The chili cuts the sweet taste and adds a new element to this dish.

mango panna cota2


  1. hmmmmmm koooooool and yummmy

  2. yummy y

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