Panna cotta is a delicious It̾a̾l̾i̾a̾n dessert from Piedmont. I can still recall how soft and oily I felt when I first had this delicious cake. And, because I like mangoes, I’ve created a mango panna cotta recipe for you today.
This delicious recipe is a fruit-based version of the traditional It̾a̾l̾i̾a̾n Panna cotta. It has a mango filling and a mango sauce on top. Mango panna cotta seems expensive, but it’s one of the easiest sweets to make at home because it only requires a few ingred̾i̾e ̾nts and no special equipment. It’s a simple dish that works for both casual and formal events. Who doesn’t like quick and easy recipes, right? This mango panna cotta itself is literally ready in no time. It only takes minutes to make and everyone can do it! If you appreciate mangoes as much as I do, you must try this quick eggless mango cake and mango mousse.
For 4 servings
FOR THE PANNA COTTA
1 ⅓ cups milk (320 mL)
¾ cup heavy cream (180 mL)
¼ cup sugar (50 g)
3 tablespoons water
1 tablespoon gelatin
1 teaspoon vanilla extract
FOR THE MANGO SAUCE
¼ cup orange juice (60ml)
1 tablespoon sugar
1 tablespoon lemon juice
1 mango, diced
mango, diced, to serve
raspberry, to serve
MAKE THE MANGO SAUCE
Step 1: Puree the diced mango, lemon juice, sugar, and orange juice in a blender bowl.
Step 2: In a medium saucepan, heat the mango puree mixture in step 1 over medium heat until it boils, then decrease to low heat and cook for about 10 minutes, or until the liquid thickens slightly, then turn off the heat and switch to a low heat. Allow the liquid to cool to room temperature after päṩṩing it through a small bowl.
MAKE THE PANNA COTTA
Step 1: Prepare 4 little cakes.
Step 2: Place gelatin in a small basin with water and soak for 10 minutes, or microwave for about 10 seconds, until gelatin is soft.
Step 3: Combine the milk, sugar, and vanilla essence in a pot, scraping the seeds from the vanilla beans as needed. Bring to a boil,
then remove from the heat, stirring constantly to ensure the sugar is completely dissolved.
Step 4: Stir the soaked gelatin into the boiled milk mixture until it is smooth and uniform.
Step 5: Place the bowl of mixture in a big bowl of ice water and sift the mixture through a sieve until it is completely smooth.
Step 6: Mix in the heavy cream and the mixture from step 4 until everything is completely blended.
Step 7: Pour the panna cotta mixture into the prepared cake cups and refrigerate until the mixture hardens into a pudding.
Step 8: When the panna cotta is completely frozen, spoon the leftover mango sauce over the top and smooth it out thinly.
Step 9: To serve, top with diced mango and raspberries.