Mango Panna Cotta

This was my very first “pin” when Pinterest was invented. I’ve kept it for years, working up the courage to actually make it. Something about the mango puree, the layers, and the name “panna cotta” intimidated me. Turns out, my fears were futile, this recipe is very straightforward.

A panna cotta is a cold Italian custard. I of course turned to Nutella when making my own for the first time: Nutella & Vanilla Bean Panna Cotta. And couldn’t wait to try this mango version.

The combination of vanilla and mango is so nice and the texture of each layer is incredibly smooth. It’s both refreshing and satisfying. I divided the dessert into more than a dozen small ramekins and espresso glasses, enjoying the smaller portions and the translucent serving style that showed off the colorful layers.

For the mango layer, I pureed two soft, ripe champagne mangos with an immersion blender. You can also use canned or jarred mango puree, found in Asian or Indian markets.

Mango Panna Cotta snippet

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7 Comments

  1. This looks delicious. Do you have a special way of getting the mango off the pit? That is always a challenge for me. I end up with orange sticky hands and half the mango still on the pit.

    1. Great question! I like to peel them (at least with the champagne variety) with a regular vegetable peeler, and then slice them as you would an apple once you have big enough pieces. The sticky hands part has been unavoidable for me though! :/

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