Mango Panna Cotta

Ingredients

• 400 gmango flesh, fresh or frozen
• 30 mllime juice
• 30 gcaster sugar
• 250 mlwhole milk
• 250 mlthickened cream
• 40 gcaster sugar
• 180 mlmango coulis
• 1/2 teaspoonvanilla paste
• 7 ggelatine powder
• 1 tablespooncold water
• 1/2 teaspoonlime zest

Instructions

1. 1

   Make the coulis

   Blend the mango flesh with the lime juice and 30 g caster sugar until smooth. Strain the mixture to remove any fibres.

2. 2

   Chill the panna cotta

   Heat the milk, cream, remaining 40 g caster sugar and mango coulis. Add the gelatine mixture, then pour into moulds and chill until set. The recipe gives a total time of 240 minutes.

What is mango panna cotta?

Panna cotta is an Italian chilled dessert whose name means “cooked cream”. This version brings mango and lime into the creamy base for a tropical flavour alongside the classic silky texture.

A smooth coulis helps distribute mango through the mixture, while straining it removes fibres for a more even finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 5g protein, 35g carbs, 10g fat.

The recipe lists carbohydrates mainly from the mango and sugars, fat from the cream, and protein from the milk, cream and gelatine. Pair a portion with fresh fruit for a lighter-feeling finish, or serve it after a meal with a good source of vegetables and protein.

The mango coulis

Choose ripe mango: fresh or frozen flesh both work here, and the recipe blends it with lime juice and caster sugar.

Strain well: pressing the blended mixture through a sieve removes fibrous bits and gives the coulis a smoother texture.

Getting the gelatine ready

Cold water: the gelatine powder is listed with a tablespoon of cold water as a gelatine mixture. The method says to add this mixture to the heated ingredients.

Gentle heat: warm the milk, cream, sugar and coulis together as directed. The method does not give a temperature, so keep an eye on the mixture rather than relying on a precise setting.

Setting the dessert

Even portions: divide the mixture between moulds so the servings chill at a similar rate.

Allow time: the stated total time is 240 minutes, and the panna cotta should be chilled until set. The recipe does not give a separate chilling duration.

Serving ideas

Serve the panna cotta cold, straight from its mould or turned out onto a plate if it releases cleanly.

Fresh mango or a little extra lime zest makes a simple accompaniment; keep additions modest if you want the creamy mango flavour to remain central.

Recipe notes & tips

• Strain the coulis thoroughly for a smoother dessert.
• Use the listed cold water with the gelatine powder to make the gelatine mixture.
• Stir the heated mixture so the sugar and coulis are distributed evenly.
• Divide the mixture evenly between the moulds.
• Chill until the panna cotta is set before serving.

Variations

• Extra lime: Add a little more lime zest for a sharper citrus note.
• Mango topping: Serve with extra mango coulis for a fruitier finish.
• Fresh mango: Add diced mango just before serving for a contrasting texture.
• Individual glasses: Pour the mixture into small glasses instead of moulds.
• Vanilla-forward: Emphasise the listed vanilla paste for a warmer flavour.

Common mistakes to avoid

• Skipping the sieve: Fibres can remain in the coulis; strain it after blending.
• Rushing the chill: The panna cotta may not set; leave it chilled until firm.
• Uneven portions: Moulds may set at different rates; divide the mixture evenly.
• Forgetting the gelatine mixture: The panna cotta needs it to set; add it as directed.
• Leaving out the lime: The coulis can taste less bright; include the listed lime juice.

How to store

Keep covered in the refrigerator and eat within 2 days for the best texture. Serve chilled; reheating is not suitable for a set panna cotta.

Frequently asked questions