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If you have a soft spot for creamy, dreamy desserts that burst with tropical sunshine, then this Mango Panna Cotta with Fresh Mango Coulis Recipe is about to become your new obsession. Silky panna cotta infused with vanilla and lime zest, paired with a vibrant, tangy mango coulis, creates the perfect harmony of textures and flavors. It’s refreshing yet indulgent, elegantly simple yet packed with personality, making it the ideal dessert to impress friends or simply treat yourself on any day that needs a little sweet celebration.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully straightforward but crucial for capturing the lusciousness and bright character of this dessert. Each component works to create a perfect balance—rich creaminess from the dairy, a touch of citrus for brightness, and ripe mango to bring that irresistible tropical flair.
- ½ cup whole milk: Helps dissolve the gelatin and adds a light creaminess base for the panna cotta.
- 1 ½ teaspoons unflavored gelatin: The magic ingredient that sets the panna cotta to a luxuriously creamy firmness.
- 2 cups heavy cream: Provides the rich, silky body that panna cotta is famous for.
- ½ cup sugar: Adds just the right amount of sweetness to balance tart and creamy flavors.
- 1 teaspoon vanilla extract: Brings warmth and depth, elevating the creaminess with a classic note.
- Zest of one lime: Adds a bright citrus aroma that refreshes the palate beautifully.
- ½ cup plain whole milk Greek yogurt: Introduces a subtle tang and extra creaminess for a delightful texture twist.
- 2 cups cubed mango (fresh or frozen): The star of the show for the vibrant, fresh coulis topping.
- 2 tablespoons water: Keeps the mango coulis smooth and prevents sticking as it cooks down.
- 1-2 tablespoons sugar (depending on mango sweetness): Enhances the natural sweetness of the mango without overpowering it.
- 1 ½ tablespoons fresh lime juice: Brightens the coulis with a zesty punch, balancing richness perfectly.
How to Make Mango Panna Cotta with Fresh Mango Coulis Recipe
Step 1: Bloom the Gelatin
Start by placing the whole milk in a medium saucepan and sprinkling the unflavored gelatin evenly over the surface. Let it rest undisturbed for about five minutes so the gelatin can absorb the milk and soften—this step ensures a silky panna cotta without any graininess.
Step 2: Dissolve Gelatin Gently
Set the saucepan over medium-low heat and stir until the gelatin has fully dissolved. You’ll notice the mixture beginning to steam, but make absolutely sure it never boils—boiling can ruin the gelatin’s setting properties. This gentle warming creates the perfect creamy base for the panna cotta.
Step 3: Infuse the Creamy Base
To the warmed mixture, add heavy cream, sugar, vanilla extract, and fresh lime zest. Stir regularly until all the sugar dissolves and the mixture steams again without bubbling. The lime zest infuses a subtle zing, making the panna cotta pop with fresh flavor.
Step 4: Blend in Yogurt for Creaminess
Remove the pan from heat and whisk in the Greek yogurt until the mixture is perfectly smooth. The yogurt adds a delicate tang and makes the panna cotta feel indulgently creamy with a slight twist in texture that is absolutely irresistible.
Step 5: Chill to Set
Divide the luscious mixture evenly among six ramekins (about 8 ounces each). Cover them and refrigerate for at least four hours to allow the panna cotta to set firmly yet tenderly. This is where the magic of texture truly happens.
Step 6: Cook the Mango Coulis
While the panna cotta sets, it’s time to create the fresh mango coulis. Combine mango cubes, water, and sugar in a small saucepan over medium heat. Let the mango soften gently for 12 to 17 minutes, stirring occasionally, and adding water as needed to keep the mixture from sticking. This slow cooking unlocks the mango’s natural sweetness.
Step 7: Puree the Mango Mixture
Once softened, transfer the mango mixture to a blender, add fresh lime juice, and puree until silky smooth. The lime juice brightens the coulis beautifully and balances the sweetness. Allow it to cool to room temperature before serving, or refrigerate if making ahead.
How to Serve Mango Panna Cotta with Fresh Mango Coulis Recipe
Garnishes
Elevate your serving with a sprinkle of finely chopped fresh mint or a few edible flowers for a pop of color and a delicate herbal note. Thin slices of fresh mango or a light dusting of lime zest on top add a fresh, beautiful finishing touch that invites your guests to dig right in.
Side Dishes
This dessert shines best as a standalone treat after a light meal, but if you want to round out your tropical theme, serve it alongside coconut shortbread cookies or a small bowl of toasted nuts for a contrast in texture and flavors.
Creative Ways to Present
Try unmolding your mango panna cotta onto a plate for a sophisticated look—briefly dip ramekins in warm water to loosen the set panna cotta, then invert onto a dish. Alternatively, layer the panna cotta and coulis in clear glasses for an elegant parfait-style presentation that looks stunning on any dessert table.
Make Ahead and Storage
Storing Leftovers
If you have any panna cotta left, keep it covered in the refrigerator and consume within two days for the best flavor and texture. The creamy texture holds up beautifully overnight, making it a great make-ahead dessert.
Freezing
While panna cotta is best enjoyed fresh, you can freeze it if necessary. Remove the coulis and freeze the panna cotta in airtight containers. When ready to eat, thaw overnight in the refrigerator. Note that the texture might soften slightly after freezing but will still be enjoyable.
Reheating
Since panna cotta is served cold, reheating isn’t recommended. For the mango coulis, briefly warm it on the stove if you prefer a warm topping, but serve panna cotta chilled for that perfect creamy mouthfeel.
FAQs
Can I use low-fat milk or cream for this recipe?
For the best silky and rich texture, whole milk and heavy cream are recommended. Using low-fat dairy may result in a less creamy panna cotta with a different mouthfeel.
Is it possible to make this recipe vegan?
This recipe relies on dairy and gelatin, so to make a vegan version, you would need to substitute the gelatin with agar-agar and use plant-based creams and yogurt alternatives. Keep in mind this will alter the texture slightly.
How long does mango panna cotta last in the fridge?
Stored properly covered, the panna cotta should stay fresh and delicious for up to two days in the refrigerator.
Can I make the coulis ahead of time?
Absolutely. The mango coulis can be made a day or two in advance and kept chilled in the refrigerator. Just stir before serving for the best consistency.
What if I don’t have fresh mangoes?
Frozen mangoes work wonderfully for the coulis and can be used in place of fresh mango cubes with no compromise on flavor.
Final Thoughts
This Mango Panna Cotta with Fresh Mango Coulis Recipe is a celebration of summer’s best flavors wrapped up in a sweet, silky dessert that feels both effortless and elegant. Whether you’re impressing guests or indulging in a quiet moment yourself, the combination of creamy panna cotta and zesty mango coulis never fails to delight. Give it a try—you might just find your new favorite dessert to brighten any day!
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Mango Panna Cotta with Fresh Mango Coulis Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Description
This Mango Panna Cotta recipe offers a creamy, silky Italian dessert infused with tropical mango flavor and zesty lime. The panna cotta base is made with whole milk, gelatin, heavy cream, and Greek yogurt for a luscious texture, while a fresh mango coulis adds a bright, fruity contrast. Perfect for a refreshing yet indulgent treat, this dessert requires chilling time to set and is ideal for serving at dinner parties or summer gatherings.
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
Instructions
- Prepare gelatin mixture: Place the whole milk in a medium saucepan and sprinkle with the unflavored gelatin. Let the mixture stand for 5 minutes without heating to allow the gelatin to bloom.
- Dissolve gelatin: Heat the saucepan over medium-low heat, stirring continuously until the gelatin is fully dissolved and the milk mixture starts to steam, but do not let it boil.
- Add cream and flavorings: Stir in the heavy cream, sugar, vanilla extract, and lime zest. Continue cooking and stirring until the sugar is completely dissolved. The mixture should be steaming but must never bubble. Remove from heat once ready.
- Incorporate yogurt: Whisk in the Greek yogurt until the mixture is smooth and homogeneous, ensuring a creamy texture.
- Set the panna cotta: Divide the mixture evenly among six 8-ounce ramekins. Cover them and refrigerate for at least 4 hours, or until fully set and firm.
- Cook mango for coulis: In a small saucepan, combine cubed mango, water, and 1 to 2 tablespoons of sugar depending on the mango’s sweetness. Cook over medium heat for 12-17 minutes, stirring occasionally and adding more water if the mango begins to stick to the pan.
- Puree mango mixture: Transfer the softened mango mixture into a blender. Add fresh lime juice and blend until completely smooth, forming a vibrant and tangy coulis.
- Cool the coulis: Allow the mango sauce to cool to room temperature before serving. Refrigerate if prepared ahead of time.
- Serve: Spoon the mango coulis over the set panna cotta in the ramekins and enjoy.
Notes
- Use fresh or frozen mango depending on season and availability; frozen mango may require slightly longer cooking time.
- The amount of sugar added to the mango coulis can be adjusted based on the natural sweetness of the fruit.
- Ensure the gelatin mixture never boils to maintain a smooth texture in the panna cotta.
- Chill the panna cotta thoroughly for at least 4 hours for best results in firmness.
- For a lighter dessert, substitute Greek yogurt with low-fat yogurt, but this may alter the creaminess.
