Mango Panna Cotta
Some recipes just make your whole house smell like a bakery and this is one of them. Mango Panna Cotta is the kind of treat that I make when I want to slow down and actually enjoy the process, and they always get rave reviews from my family. Whether you’re baking for a crowd or just treating yourself (valid!), this recipe delivers every time.
Why You’ll Love This
- That bakery smell filling your whole kitchen is a bonus that never gets old
- Takes about 20 min (+ chill) from start to finish
- Uses pantry staples you probably already have on hand
- Makes great leftovers (if there are any)
Ingredients
- heavy cream
- sugar
- gelatin
- vanilla
- fresh mango
- lime juice
How to Make It
Baking is all about the details, and this recipe is no exception. Make sure your ingredients are at room temperature before you start since that makes a real difference in the final texture. Follow the recipe card below step by step and you’ll be golden. Don’t skip the resting time at the end because that’s when all the magic happens.
Store any leftovers in an airtight container at room temperature for up to three days. But honestly? They rarely last that long.
A Few of My Favorite Kitchen Tools
These are products I actually use in my own kitchen:
- Knox Original Unflavored Gelatine
- OXO Good Grips Mixing Bowls
- Nordic Ware Natural Aluminum Baking Sheets
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Mango Panna Cotta
Ingredients
Method
- Bloom the gelatin in the cold water for 5 minutes.
- Warm the milk, cream, and sugar until steaming, then stir in vanilla.
- Whisk in the bloomed gelatin until dissolved.
- Pour into glasses and chill at least 4 hours.
- Stir the honey into the mango puree and spoon over the top.
- Serve cold.
