Mango season can’t get over without a Mango panna cotta. Mango Panna cotta is a much needed tropical twist to the very classic Italian dessert.

What is Panna Cotta

Mango Panna Cotta is such a simple dessert recipe for any dessert lover. In Italian Panna cotta literally is cooked cream. And mango season calls for making everything with mangoes. I can have a panna cotta almost any time – it is such a velvety smooth pot of bliss. But hey it’s a lot of calories. Seriously if these calories and gaining a lot of unwanted weight wasn’t too much of a thing I would have a dessert in every meal!

 

I am actually in love with everything Italian – shoes, food, desserts, the country side, the warmth of people, vineyards and men of course! The few days that I spent travelling through Italy were one of the best times of my life I guess. I am so fascinated with them.

My love for panna cotta is very biased as you can see. Whenever I have am hosting a dinner party and I am making a lot of other things, I like to make some panna cotta for dessert. You know what the best part is – make it in advance, put it in the refrigerator and forget.

I made these for a high tea party because I know my niece, who is British, is absolutely crazy about dessert. So this wasn’t exactly made for the blog and thus it’s not decorated in a very fancy way. You can actually go crazy and decorate it in a various way. I keep making this dessert, so I might share some crazy way of setting this in some other post. Worry not.

NO BAKE WONDER

This is one of those dessert in which you don’t need to do much – no baking, no beating, no mixing. All you do is cook cream, add gelatin and let the refrigerator do all the work. This is that simple. Make this, serve it to family and friends and reap in the compliments. You can thank me latter.

Let’s Get Started

Since we are doing a layer panna cotta – it is going to take twice the time than a single flavored panna cotta. Clear a shelf in the fridge. I always find the upper most shelf of the refrigerator works best for setting things up.

In a heavy bottom sauce pan heat up cream, milk and sugar. Full cream, half and half or low fat – you can use anything that you want. But you will get best results of that velvety texture when you use full cream. You know, sometimes its okay to indulge.

Let the mix cool down for 2-3 minutes.

Bloom some gelatin in cold water and gradually mix it with the cooked cream. Add vanilla extract or if you have a pod scrape the insides of the pod and mix it with cream.

Pour it in a glass and let it set in the refrigerator for 2-3 hours. You can do a lot of creativity in setting up a panna cotta. You can set them in silicon molds, martini glasses, short tumblers – almost about anything in which you can serve. Try using silicone molds if you want to de-mold and serve. I have done that same thing with the Strawberry Panna Cotta, which you can refer to.

While the vanilla layer is setting in the refrigerator, puree the mango. In a heavy bottom saucepan add little water, mango puree, castor sugar and bring it to heat.

Pro Tip: DO NOT BOIL the mango puree. You don’t want to lose the beautiful color of mango.

Add bloomed gelatin before you pour over the now set vanilla panna cotta layer.

Pro Tip: If you find the gelatin mix has become thick since it is sitting in water for some time now, microwave for 10 seconds. It will become liquid again. If you add the thickened gelatin then instead of having a set dessert you’ll have a runny dessert with some clumps of gelatin!

Now you have to set this layer for another 3-4 hours. The mango puree layer takes more time to set because it has more water components. I try to leave it in the refrigerator overnight so that I never have a trouble of a dessert which is not set.

Serving

This is a dessert that can be served cold or may be at room temperature in case you don’t like anything cold (that would be little unusual though!). I like it cold and you can see the mist on the glass while I was clicking the photos.

I served them with some chopped mango on top to give that additional texture to the velvety smoothness.

So guys let me know if this easy Classic Italian Dessert excited you? You can change the top layer in any of your favorite combination and come up with exotic twists to the Italian Panna Cotta.

You might Like

Strawberry Panna Cotta – The Classic Italian Dessert – Panna Cotta now with strawberries. Velvety smooth panna cotta with chunks of strawberries in it.

Vanilla Panna Cotta – The good old Vanilla Panna Cotta is the Classic Italian Dessert – with the velvety smoothness of cream and a dollop of fruit preserves.

Date Jaggery Panna Cotta – Yet another tropical twist to the Classic Italian Dessert. Flavured with date jaggery syrup.