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
Scale
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.
