Craving something cool, creamy, and tropical? This refreshing Mango Panna Cotta ticks all the boxes. Lush vanilla-lime custard is topped with a sweet, tangy mango sauce - it's like a little island getaway in a ramekin. And the best part? It's way easier than it looks and can be made ahead of time!
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Let's be real - panna cotta sounds fancy, but it's secretly one of the chillest desserts you can make. Minimal effort, major payoff. The tropical mango twist here gives it a fun, sunny vibe that's a nice change from our go-to Vanilla Bean Panna Cotta. (Try both and thank me later.)
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Five Star Review
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"Absolutely delicious, I have friends waiting for me to make it again."
- Susan
Why you'll love this Mango Panna Cotta recipe
- Fancy without the fuss - Looks restaurant-level but takes barely any effort.
- Make it ahead and forget it - Dessert's done days in advance? Yes please.
- Tangy twist - A little Greek yogurt gives it some zip (plus a protein boost. Win-win!).
- All-purpose mango sauce - Not just for panna cotta. Swirl it into yogurt, spoon it over pancakes, or eat it straight. No shame.
What is panna cotta?
If you've never had panna cotta, think of it as the smoother, cooler cousin of pudding. It's an Italian dessert that literally means "cooked cream," though you're really just warming it up to melt sugar and gelatin. The result? Silky, dreamy, spoonable perfection that holds its shape but melts in your mouth.
Ingredient Notes & Swaps
Get everything you need for this elegant dessert in one trip to the store.
- Mangos: Go with whatever you've got - fresh or frozen both work. Just make sure they're ripe and juicy.
- Cream & Milk: Full-fat cream and whole milk give it that rich, silky vibe. You can sub in lighter options, but it won't be quite as dreamy.
- Greek Yogurt: Full-fat or 2% is best for that hint of tanginess to cut the sweetness of the mango.
- Gelatin: Plain, unflavored, and usually hanging out in the baking aisle.
- Lime: The zest goes in the panna cotta, and the juice brightens the mango sauce. Don't skip it.
Step by Step Instructions
This recipe comes together in two simple parts. First, you make the creamy base and let it chill. Then you whip up that luscious mango topping. That's it!
Bloom the gelatin
Sprinkle it over cold milk and let it hang out for 5 minutes. This is how you get that signature panna cotta wobble.
Warm things up
Gently heat until the gelatin melts. Stir in the cream, sugar, vanilla, and lime zest. Warm, don't boil.
Add the yogurt
Off the heat, whisk in the yogurt until smooth and creamy.
Pour & Chill
Divide into ramekins, cover, and pop in the fridge for at least 4 hours (or up to 3 days!).
Make the mango sauce
Simmer mango, sugar, and water until soft. Blend it with lime juice until silky smooth. Let it cool.
Top & Serve
Spoon the mango sauce over the chilled panna cotta. Add chopped mango or a mint sprig if you're feeling extra.
FAQs
Panna cotta is Italian for "cooked cream", so think super creamy and lightly sweet. This version has a little citrus zip and tropical vibes from the mango.
Panna cotta uses gelatin to set and isn't baked, while crème brûlée is a baked custard with a crunchy sugar top.
Absolutely. You can prep everything up to three days in advance.
Straight from the ramekin is easiest, but you can unmold them, too, if you want to get fancy.
Helpful tips We Swear By
- Don't let it boil - Just warm until steamy. If it gets too hot, you'll have sad, soupy panna cotta.
- Chill out - Give it at least 4 hours in the fridge to set up properly.
- Smooth sauce hack - Strain the blended mango puree through a fine-mesh sieve. (Skip this step if you have a high-powered blender like a Vitamix.)
- Make it cute - A few mango cubes or a sprig of mint instantly level up your presentation.
More dessert recipes
Craving more sweets? Here are some of our other favorite desserts (and don't miss all of the dessert recipes in our archives)!
Made this? Loved it? Tell us everything!
Leave a quick star rating and comment below so we can trade tips and cheer each other on.
Who knows? Your twist might become someone else's new favorite!
Recipe
Mango Panna Cotta
Ingredients
Panna Cotta
- 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 Coulis
- 2 cups cubed mango (fresh or frozen)
- 2 tablespoons water
- 1-2 tablespoons sugar (depending on sweetness of mango)
- 1 ½ tablespoons fresh lime juice
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Instructions
To make the panna cotta:
- Place milk in a medium saucepan and sprinkle with gelatin. Let stand for 5 minutes without heating.½ cup whole milk, 1 ½ teaspoons unflavored gelatin
- Heat saucepan over medium low heat and stir until gelatin dissolves and milk mixture starts to steam but not boil.
- Stir in cream, sugar, vanilla and lime zest. Cook until sugar is dissolved, stirring regularly. Mixture will steam but should never bubble. Remove from heat and whisk in yogurt until smooth.2 cups heavy cream, ½ cup sugar, 1 teaspoon vanilla extract, Zest of one lime, ½ cup plain whole milk Greek yogurt
- Divide panna cotta among 6 (8-ounce) ramekins. Cover and refrigerate until fully set, at least 4 hours.
To make the mango coulis:
- Place mango, water and desired amount of sugar in a small saucepan. Cook over medium heat for 12-17 minutes or until mango has softened, adding more water by the tablespoon if mango starts to stick to the bottom of the pan.2 cups cubed mango, 2 tablespoons water, 1-2 tablespoons sugar
- Scrape mango mixture into a blender, add lime juice and puree until completely smooth. Let cool to room temperature. You can refrigerate if making ahead of time.1 ½ tablespoons fresh lime juice
Notes
- Both the mango coulis and the panna cotta can be made up to three days ahead of time. Give the coulis a stir before layering on top of the panna cotta as it thickens in the fridge.
- Be sure not to let the panna cotta mixture boil when making it as the gelatin loses some of its effectiveness at high temperatures.
- Don't have Greek yogurt? Add the equivalent amount of milk, cream or half and half in its place.
- You can also make a simple mango puree instead of the cooked coulis sauce. Simply puree mango cubes in the blender with sugar and lime juice. The color will be lighter and the flavor not as robust but it will still be delicious.
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Nutrition
Nutrition info not guaranteed to be accurate.
Susan Bitner says
Absolutely delicious, I have friends waiting for me to make again. I've shared your website with friends. Next time I'll use smaller glasses. I used wine glasses which provided 8 servings.
Susan says
Easy to prepare. I made it for company, even the children enjoyed it. Delious! Next time I prepare it I plan to use smaller glasses for a smaller serving size.
So glad you enjoyed the recipe, Susan. Thanks for stopping back to let us know!