Mango panna cotta is creamy, fruity, and delightful. It originated in Northern Italy and said to have been invented by a Hungarian woman in the early 1900’s. Since then, it has made it’s way into kitchens around the world. The dish is not difficult to make, although it can be a bit time consuming. I often make it up when I have company over, and it’s always a hit. As always, give it a try and let us know what you think.
There are a few tips to making this tasty dessert. First, the dish does not have to be a mango panna cotta. It can just be plain panna cotta or you can add the syrup or fruit puree of your choice. I love mangoes, but strawberry or blueberry would be nice, as well.
When making the mango puree it’s not really necessary to add sugar depending on where you are located. For example, I lived in the Philippines for two years and found the mangoes there delightful. I North America, however, I find they are a bit on the sour side. You can be the judge.
You can adjust the ingredients in the panna cotta too. If you want it sweeter, simply add a little more sugar. If you want it creamier, add heavier cream. You could also add flavored gelatin too if you wish.
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- 2 mangos
- 2 tbsp of sugar
- 1 tsp of gelatin
- 2 tbsp of hot water
- For the Panna Cotta
- 3/4 cup 250 ml whipping cream or heavy cream
- few drops of vanilla extract
- 1/2 cup of milk
- 2 tbsp of hot water
- 1 tsp of gelatin
- 2 tbsp of sugar
- Add the cream, milk, and sugar to a saucepan. Bring it to a simmer while stirring constantly. Remove it from the heat and allow it to cool.
- While cooling, dissolve 1 tbsp of gelatin in 1/4 cup of hot water. Pour the gelatin mixture into the cream mixture and stir until it’s well combined.
- Pour equal amounts of the mixture into the glasses or containers of your choice, and place them in the fridge for 2 hours to set.
- After the mixture has set, slice up 2 mangoes, remove the flesh with a spoon, and place it in a blender. Add in 2 tbsp sugar and pulse until a puree forms.
- Dissolve another teaspoon of gelatin in 2 tbsp of hot water and pour it into the mango puree.
- Add about 1/2 inch of the puree over the panna cotta, place it back in the fridge, and allow it to set for half an hour or so.
- Serve and enjoy your mango panna cotta.
