Are you enjoying the warmer days of the Spring so far? Well, it’s been feeling like summer already in Southern California, all winter long! So, my mind and body have been adopted for summery treats for a while. Today, I want to share with you one of my favorite summer time no-bake dessert, Mango Panna Cotta.
In this recipe, I used the Ataulfo mangoes. In Asia, the Ataulfo Mangos, also known as Manila Mangos or Champagne Mangos, are far more popular than the Tommy Atkins Mangos. In fact, I didn’t even learn about the Tommy Atkins Mango until I moved to the States. The Ataulfo mango is skinnier, with bright orange/yellowish skin and flesh as shown in my pictures on this post. The skin is rather thin and the seed is quite flat. The flesh from the Ataulfo mango is very tender and smooth. It’s very refreshing, sweet and have a pleasant floral tone, which is perfect for this dessert. On the other hand, a Tommy Atkins mango is bigger in size, overall, and the skin color is a combination of red and green, even when fully ripen. The skin and the seed are thicker compared to Ataulfo. Also, the flesh is more fiber-ous and firmer.
The texture of this Mango Panna Cotta is silky soft and smooth. It’s slightly sweetened with a perfect hint of tartness from the mango. The vanilla bean panna cotta layer is packed with sweet aroma from the vanilla bean paste and is the perfect combination to elevate this dessert. This Mango Panna Cotta is so elegant yet pretty easy to prepare. If you’re hosting any summer party, be sure to “wow” your guests with this refreshing dessert.
Here’s the video tutorial on how to make it. Please click on the Youtube video below.
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I hope you like today’s recipe and video. Please stay tuned for more tutorials, easy and fun recipes in the near future. What is your favorite no-bake summer dessert? Please share it in the comment section below. I always love to try new things. Can't wait to hear from you.
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Tools and Ingredients used:
Libby Small Dessert Cups Set: (More information here)
Wilton Mini Muffin Pan: (More information here)
Pyrex 4 Cups Heat Proof Measuring Cup: (More information here)
Mango Nectar: (More information here)
Vanilla Bean Paste: (More information here)
Unflavored Gelatin Powder: (More information here)
Mango Panna Cotta:
Makes: 8 (6-ounce) individual cups
To make the Mango Layer:
1 cup mango nectar
1 (1/4 ounce) package of unflavored powder gelatin
1 1/2 cup fresh mango puree (from 4 to 5 Ataulfo mangoes)
Place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes.
Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well.
Prepare 8 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass.
Place in the fridge for at least 2 hours, or until set.
To prepare the Vanilla Bean Layer:
1 cup milk
1 (1/4 ounce) package of unflavored powder gelatin
1/3 cup sugar
a pinch of kosher salt
1 tablespoon vanilla bean paste
2 cups heavy cream
In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.
Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.
To assemble:
Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.
Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.
They look glorious! I made something similar with berries last year and always want to try it with mango. Thanks for sharing, Amy.
ReplyDeleteThank you, Angie. Oh yeah, berries are nice as well. I've made strawberries ones and they are so good!
DeleteThank you, Angie. Oh yeah, berries are nice as well. I've made strawberries ones and they are so good!
DeleteI guess you can use coconut or almond milk instead of regular milk. Would be even tastier.
DeleteYum yummy
ReplyDeletethanks. :)
DeleteWOW Amy you blow me away every time you make panna cotta! The flavor and color of this Mango truly sounds delicious and can't wait to try it myself. Good JOB!
ReplyDeleteThank you, Anna and Liz. These are so good and my kids love them so much too. :) Glad you like it as well.
DeleteThe presentation is so pretty and I am sure it is very tasty too.I love to eat mango.
ReplyDeleteThank you, Mun. These were so good, in deed. Can't wait to make my next batch.
DeleteWow! They look beautiful and I'm sure they taste delicious!
ReplyDeleteThank you, Pat. Yes, they tastes wonderful, in deed.
DeleteWow! They look beautiful and I'm sure they taste delicious!
ReplyDeleteWow! They look beautiful and I'm sure they taste delicious!
ReplyDeleteThis panna cotta is simply superb! So creative! I love the way you let the glasses sit in muffin trays, what a brilliant idea.
ReplyDeleteThank you. Yes, the muffin tray works wonderfully here. I was looking around the kitchen to see what I can use and the muffin pan fit perfectly. :D
DeleteWonderfully presented, looks so tasty, can I substitute vanilla bean paste with something else??
ReplyDeleteThank you. If you really have to substitute vanilla bean paste, you can use vanilla extract instead. But the flavor might not be as strong as using vanilla bean paste. You can get it from most major bakery supply stores or online here: http://www.amazon.com/gp/product/B003L259AU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003L259AU&linkCode=as2&tag=a0464-20&linkId=6QGTDYTI77DEMDIA
DeleteHope that helps. :)
hello, i tried your recipe but the mango layer does not set, after following your recipe. What do i do to make it set?
ReplyDeleteIf your panna cotta didn't set, that's probably because the gelatin powder (mixed with mango nectar) wasn't heated through. After all, the voltage of our microwave could be different. I recommend that you heat up your gelatin mango nectar mixture longer and make sure it's all dissolved before mixing into the rest of the ingredients. Hope that helps.
DeleteHi Amy, can I use mango pulp instead of mango nectar?
ReplyDeleteYes you could, but keep in mind that the consistency of mango pulp is thicker than mango nectar. That might change the texture of your panna cotta. You can easily find mango nectar in the market or online these days. So, I highly recommend that you use the nectar for this recipe.
DeleteHere's where you can get it online: http://www.amazon.com/gp/product/B00E1611J8/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00E1611J8&linkCode=as2&tag=a0464-20&linkId=ITD4H5NPFDLE27HF
I will try to make if I have time... looks so delicious, and I love mango.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteso easy to make and so artistically served,thanks for sharing,
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI forgot to heat the gelatin mixture but I think the gelatin was dissolved in mango nectar. Moreover i live in a hot climate place so I think it will not be a much of a problem for the gelatin to get dissolved. Will the mango layer still set?
ReplyDeleteOh no! I guess it probably won't set. Because the gelatin need to be heated to activate the setting power. Plus, it might be grainy if it's not melted. I hope it'll be a perfect one on your next try! Please let me know how it turned out. :) Thanks for trying the recipe.
DeleteYeahh you were right, it didn't set. But it actually tasted good. I too hope it to be a success the next time. Thanks a lot for replying. :)
DeleteGood to know it still tastes good. :) Wish you a success and beautiful dessert next time. Take care.
DeleteHi Amy I'm hoping I can pick your brains , so to speak.Im wanting to make your raspberry panna cotta in the same manner as your mango panna cotta but I'm have problems with the conversions. You see I'm doing 30 and I've got 8 oz glasses.I think yours are stunning and I want to do well , can I get your help , please .Regards Narelle
ReplyDeleteOkay, for this Mango Panna Cotta pattern, all you need is equal amount of vanilla bean layer and equal amount of fruit panna cotta layer, in your case, it'll be raspberry.
DeleteThe Raspberry layer in my Raspberry Panna Cotta recipe yield approximately 24 ounces. So, for your 30 serving in an 8 ounce glasses, you'll need 120 ounces for the raspberry layer. Which means you'll need 5 times of my Raspberry Panna Cotta recipe, just for the Raspberry layer.
The Vanilla Bean Layer in my Raspberry Panna Cotta recipe yields only 12 ounces, approximately. Same as before, for 30 serving in 8 oz glasses, you'll need 120 ounce. So, you'll need 10 times of the recipe for the Vanilla bean layer when you follow the Raspberry Panna Cotta one. Hope that helps.
Feel free to ask me again if you're not clean. ;)
Amy I wanted to ask that can we use agar agar that is gelatin instead of gelatin and the mango nectar u used is not available easily in market and online its expensive so any substitute for that
ReplyDeleteYes, you can use agar agar, simply use the same amount. However, agar agar need to be heated to a boil in order to release the setting power. So, instead of heating the mango/gelatin mixture in microwave, you'll need to put the mango/agar agar mixture in a saucepan and heat on stove top until it comes to a boil. But just keep in mind, the texture will be slightly different as gelatin set the panna cotta smooth and tender, while agar agar yield a texture that is more "crisp and bouncy". For the mango nectar, if you can find regular mango juice from the market, you can use that as substitute.I know many Asian and Hispanic markets sell them in cans. Hope that helps.
DeleteHi Amy, I made this yesterday using alphonso mangoes (in season right now). Instead of making 2 separate layers I mixed them both together and this was extremely delicious! Thank you!
ReplyDeleteThank you so much for trying the recipe! Yes, the mangoes are in season now and I just got a big case as well. Glad you love this dessert! :)
Deleteit's beautiful, what a masterpiece!
ReplyDeleteThank you, Jenny! :)
Deletegoing to attempt to make this for a bakeoff thats tomorrow! thanks for the recipe :D im sure they'll be blown away
ReplyDeletealso, do you know how long these will be good for in the fridge?
Yeah, thank you for trying the recipe. I'm sure you and your guests will love it. You can keep this dessert in the fridge for 3 or 4 days. There's fresh fruit in this recipe, so better not to keep it for too long. They never last more than 3 days (before going to our tummies) in my house when I make them! :D Happy cooking!
DeleteMay i please know which company blender is used in this video?
ReplyDeleteThis comment has been removed by the author.
DeleteThe blender I used in this video is the Ninja Professional Blender. Here's the link for your reference: https://goo.gl/BpPaBx
DeleteI like it because it comes with the smaller cups if you only blending a cup of smoothie or small amount. Hope that helps.
Thank you.
DeleteYou're most welcome. :)
DeleteI have a question regarding the garnish. what leafs are you using along with mango cubes? is it mint?
ReplyDeleteYes, that's fresh mint leaves from my garden. 😊
DeleteYes, that's fresh mint leaves from my garden. 😊
Deletethank you so much for replying.
DeleteHi , may I know if mango puree can substitute mango nectar?
ReplyDeleteIf you need to substitute the mango nectar, use equal amount of mango juice. Mango nectar is slightly thicker than mango juice, but way thinner than mango puree. So, mango juice is a closer substitution. Hope that helps.
DeleteHi, I'm not able to get fresh mangoes at the moment where I am. Can I use mango pulp for the purée?
ReplyDeleteIf the pulp you use is similar to mango puree in consistency and have no other ingredient (such as sugar) added. I'm sure it's okay to use. Otherwise, you can use frozen mango (thawed) to make the puree. Hope that helps.
DeleteHi!i dont have a vanilla bean paste, can i use vanilla extra?and how many tbs of vanilla extra can i put?thank you.
DeleteWhere I live I've never heard of vanilla bean paste is there something else I can use instead and what is considered heavy cream I love how this looks and would like to try it ASAP I have a huge mango tree in my yard
ReplyDeleteSorry one other question what is mango nectar?
ReplyDeleteThis turned out perfect and delicious. I used mango juice.
ReplyDeletePlease give recipes gr / kg. it's getting hard with other units of measurement.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteWas the heavy cream straight from the fridge? (cold)? or was it room temperature or heated like the milk?
ReplyDeleteThe heavy cream was straight from the fridge so that the mixture is slightly cooled down after mixing. This way, it won't melt your mango layer when you pour it on top. Hope that helps.
Delete