Hi! I’m Cassandre, and today on Caramel Loafing, I’m sharing a creamy, fruity dessert that’s a favorite with kids and grandparents alike: Mango Panna Cotta.
In Italian, Panna means cream and Cotta means cooked—so it literally translates to “cooked cream.” It’s a classic no-bake dessert made with just a few ingredients: heavy cream, sugar, and gelatin. That’s all you need to make this lusciously simple treat.
Some modern versions swap part of the cream for milk or half-and-half to lighten the flavor. But if it’s your first time making this dish, I highly recommend starting with the traditional version made with just cream—it offers the full, rich experience of authentic panna cotta.
For this recipe, I paired the panna cotta with sweet Irwin mangoes. While they’re naturally high in sugar, ripeness can vary—so be sure to taste yours first and adjust the sugar to suit its natural sweetness. A splash of lemon juice helps brighten the flavor too!
It’s also a great way to use up leftover heavy cream. If you bake often, you probably know cream has a short shelf life. This recipe is a delicious way to avoid waste—simple, creamy, and always a crowd-pleaser.
If you love the rich and silky Mango Panna Cotta, you’ll also enjoy these refreshing and picture-perfect desserts:
A tropical must-have for summer: Passion Fruit & Mango Sorbet
A fruity, versatile classic: Muscat Grape Jam (Confiture de Muscat)
A refreshing frozen treat with a delightful crunch: Coffee Crunch Ice Cream Bars
A light and cloud-like dessert: Mango Kiwi Pavlova
A tangy, refreshing, and picture-perfect treat: Lemon Bars
Mango Panna Cotta Recipe
Ingredients
Servings: 3–4 depending on your serving cups
☞ Mango Layer
- Mango: 300g (10.6 oz)
- Water: 30g (1.1 oz)
- Sugar: 20g (0.7 oz)
- Lemon juice: 1 teaspoon
- Gelatin: 3.2g (0.11 oz)
☞ Panna Cotta Layer
- Heavy cream: 300g (10.6 oz)
- Sugar: 30g (1.1 oz)
- Vanilla extract: 3g (0.1 oz)
- Gelatin: 3g (0.1 oz)
Want to check the nutrition info? Use our Dessert Nutrition Calculator to see calories and macros for this recipe.
Instructions
- Start with the mango layer: Cut the gelatin into smaller pieces and soak in ice water for 10 minutes to soften.
- Peel and dice the mango, then blend it with the lemon juice in a blender or food processor until smooth.
- Strain the mango purée through a sieve to remove fibers.
- In a small saucepan, combine sugar and water. Heat until the sugar dissolves completely, then turn off the heat.
- Gently squeeze the softened gelatin to remove excess water and stir it into the hot sugar water until fully dissolved.
- Add the gelatin mixture to the strained mango purée and mix well.
- Pour the mango mixture evenly into your serving cups. Chill in the refrigerator for 2 hours or until set.
- Now make the panna cotta layer: Soak the gelatin in ice water to soften.
- In a small saucepan, combine cream, sugar, and vanilla extract. Heat gently until it begins to simmer and the sugar is fully dissolved. Remove from heat.
- Gently squeeze the softened gelatin and add it to the warm cream mixture. Stir until the gelatin has fully dissolved. Let cool to room temperature.
- Once the mango layer is firm, gently pour the cooled cream mixture on top.
- Refrigerate for another 4–6 hours until fully set.
- Before serving, feel free to garnish with extra mango purée or fresh mango cubes on top.
Watch the full tutorial on YouTube: Classic Mango Panna Cotta
Mango Panna Cotta FAQ & Troubleshooting Tips
This chilled mango panna cotta is one of our most popular summer desserts. It’s simple to make and has a silky-smooth texture everyone loves—but there are still a few key things to watch out for. Here’s a helpful FAQ covering the most common issues and how to fix them so your panna cotta comes out perfect every time!
Can I use plant-based milk or dairy-free cream?
Yes! You can substitute dairy milk with oat milk, soy milk, or coconut milk. We recommend using unsweetened versions so you can better control the overall sweetness. For the cream, it’s best to use heavy cream with at least 35% fat for a richer and silkier texture. While dairy-free creamers or half-and-half can work, the result will be lighter and less aromatic. Avoid using coffee creamers—they’re too low in fat and contain additives that don’t set well in panna cotta.
Can panna cotta be frozen? Will it change texture?
Freezing is not recommended. It can break down the cream and protein structure, resulting in a watery, grainy, or separated texture after thawing. Instead, store it in an airtight container in the fridge and enjoy within 3 days for the best flavor and consistency.
Should I use gelatin sheets or powder? How to substitute?
Either is fine! As a general rule, 1 sheet of gelatin equals about 2g to 2.5g of powdered gelatin. Gelatin sheets should be soaked in ice water until soft, while powdered gelatin should be sprinkled over cold water to bloom. Then, dissolve either type in a warm (not boiling) liquid until completely dissolved and the liquid turns clear. Undissolved gelatin can cause clumps or a gritty texture in your finished dessert.
How do I adjust sweetness? What if my mangoes aren't sweet?
Taste your mango puree first to decide how much sugar to add. Store-bought puree is often quite sweet, so you can usually reduce the sugar by 10–20%. If using fresh mangoes, adjust to taste. A little lemon juice can also help enhance the flavor and balance the sweetness. You can skip it, but keep in mind the panna cotta may end up tasting noticeably sweeter.
Why is my mango jelly watery or separating?
If your puree is too watery, reduce the amount of added liquid. If it’s too thick, add a splash of water. For a smoother finish, strain the puree through a fine mesh sieve. If layers separate, it’s usually due to a temperature difference—pouring warm puree over a still-soft or unset layer. Always let the top layer cool to room temperature before adding it over the set base.
How do I get clean layers or diagonal layers?
Beautiful layers require a bit of patience. Chill the mango layer for at least 2 hours, and the panna cotta layer for 4 to 6 hours to fully set. Do not freeze to speed things up—it may ruin the texture. For a fun diagonal look, tilt the serving glasses or jars in the fridge after pouring the first layer, then set them upright before adding the second layer.
My panna cotta is too soft or too firm. What should I do?
Too soft? You may have used too little gelatin or too much liquid. Too firm? You probably added too much gelatin. Always measure your ingredients accurately, and make sure your fridge maintains a stable, cold temperature—fluctuations can affect texture.
Can I make it ahead? How long does it keep?
Yes, you can prepare it 1 to 2 days in advance. Store the panna cotta in airtight containers to keep it fresh and prevent fridge odors. Add toppings like fruit or mint leaves just before serving for the best presentation. Best enjoyed within 3 days, though it can last up to 4.
Can I use other fruits instead of mango?
Definitely! Strawberries, blueberries, kiwi, dragon fruit—all work great. But different fruits vary in moisture and acidity, so start with a small batch and adjust the gelatin and water amounts accordingly. Fruits like kiwi and fresh pineapple contain enzymes that prevent setting, so be sure to cook them first before mixing with gelatin.
Can I unmold it like a classic plated panna cotta?
Absolutely! Just make sure you don’t reduce the amount of gelatin—in fact, you can slightly increase it to help with structure. Let it chill thoroughly. To unmold, dip the bottom of the mold in warm water for 5–10 seconds and run a knife around the edge to loosen. Then flip and gently release for a beautifully plated panna cotta.