Mango Panna Cotta

To make mango panna cotta at home, warm cream, milk and sugar until the sugar dissolves, mix in bloomed gelatin, pour into serving glasses and chill until set then top with a smooth mango layer or fresh mango cubes once chilled. Blooming the gelatin in cold water first and not boiling the cream helps create the silky texture you see in classic versions. Setting it long enough in the fridge gives you clean layers like our photo.

Ripe, sweet mangoes such as Alphonso, Ataulfo, or Kent give the best flavour and smooth puree and if your mangoes are fibrous you can strain the puree through a fine sieve so the topping stays silky and bright. If your fresh mangoes aren’t very sweet you can add a bit of sugar to taste.

If your panna cotta is not setting it’s usually because the gelatin was not properly bloomed in cold water or the mixture was overheated, which prevents gelatin from activating so always let it sit before adding to the warm cream and avoid boiling the liquid. Too little gelatin or not enough chill time can also leave it too soft.

For best results, mango panna cotta needs a minimum of about 4 hours in the fridge for the cream base to fully set and another 1 to 2 hours after you add the mango layer so the top holds cleanly without mixing. Chilling longer, even overnight gives the most confident set and clean look.

Sure you can, mango panna cotta is ideal for making ahead; you can prepare the cream base and mango layer a day in advance. Chill it fully and then add fresh mango cubes just before serving for the best texture and presentation. It stores well in the fridge for a few days when covered.

Straining mango puree helps remove fibers and gives a very smooth, glossy topping or layer without lumps which makes the finished panna cotta look and feel more professional and silky, especially if your mango has stringy bits.