Description
A creamy and refreshing Mango Panna Cotta dessert that combines the richness of cream and gelatin with the tropical sweetness of mango and a zesty lime twist. Perfect for a light, elegant treat to enjoy chilled.
Ingredients
Scale
Panna Cotta Base
- ½ cup whole milk
- 1 ½ teaspoons unflavored gelatin
- 2 cups heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- Zest of one lime
- ½ cup plain whole milk Greek yogurt
Mango Puree
- 2 cups cubed mango (fresh or frozen)
- 2 tablespoons water
- 1-2 tablespoons sugar (adjust based on sweetness of mango)
- 1 ½ tablespoons fresh lime juice
Instructions
- Bloom Gelatin: Pour the ½ cup whole milk into a small bowl and sprinkle the 1 ½ teaspoons of unflavored gelatin over it. Let it sit for about 5 minutes to soften and bloom.
- Heat Cream and Sugar: In a medium saucepan, combine the 2 cups heavy cream, ½ cup sugar, 1 teaspoon vanilla extract, and zest of one lime. Heat the mixture over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- Add Gelatin: Stir the bloomed gelatin into the hot cream mixture until fully dissolved. Remove the pan from heat.
- Incorporate Yogurt: Whisk in ½ cup plain whole milk Greek yogurt gently until smooth and completely combined.
- Pour Mixture: Divide the panna cotta mixture evenly into 6 serving glasses or molds. Allow them to cool slightly before refrigerating.
- Chill Panna Cotta: Refrigerate the panna cotta for at least 4 hours or until fully set and firm.
- Prepare Mango Puree: In a blender, combine 2 cups cubed mango, 2 tablespoons water, 1-2 tablespoons sugar (to taste), and 1 ½ tablespoons fresh lime juice. Blend until smooth.
- Serve: Once panna cotta is set, spoon the mango puree over the top of each serving. Garnish with additional lime zest or fresh mango chunks if desired. Serve chilled.
Notes
- For sweeter mangoes, reduce added sugar in the mango puree accordingly.
- Always bloom gelatin properly to ensure panna cotta sets smoothly.
- Use Greek yogurt for a slight tang and creaminess; regular yogurt may be more watery.
- You can substitute heavy cream with half-and-half for a lighter version, but texture will be less rich.
- Make sure not to boil the cream mixture to prevent curdling.
- This dessert can be prepared up to a day in advance and stored covered in the refrigerator.
