Mango Panna Cotta

Mango Panna Cotta is an Italian mango dessert made with ripe mangos, gelatin powder, condensed milk, sugar, fresh cream and fresh milk. If you are planning to serve panna cotta on your next celebration or just for a daily dessert, try this mango panna cotta recipe!

MANGO PANNA COTTA

Panna cotta is a sweet cream-based dessert which came from the Italian cuisine. This dish is the Italian term for “cooked cream”. The classic panna cotta is made with just three ingredients—cream, sugar and gelatin.

Jelly desserts are a staple not only during fiestas but also for weddings. Out of 10 weddings I have attended, I think 8 of them served jellies. I have been preparing various jelly desserts and the creamy panna cotta is specifically one of my favorites. With the cheap ingredients and easy procedure, I make sure to prepare panna cottas during summer when we all needed to chill.

I have attended my friend’s simple wedding just a few days ago. The reception was catered by a nice restaurant and all the foods are really great. The most remarkable for me is their mango panna cotta. If you have seen the cooking video, their panna cottas looked exactly like that. It was beautiful and so appetizing. I took a lot of photos before I ate my mango panna cotta. So sad that only one panna cotta is allotted per person during the reception.

When I found cute glasses when I went shopping, I decided to prepare some mango panna cotta for personal consumption and to also let my family taste this amazing dessert. They love my creamy panna cotta but I know that they will love this mango version more.

HOW TO MAKE MANGO PANNA COTTA

One reason why panna cottas are served during large occasions is because of its ease of preparation. It may take you some time due to the setting and firming process but the preparation is super easy. For real! Making this dessert will only involve making two layers of gelatin—one with a mango flavor and another with a milky flavor—and then putting them together!

Before making the panna cotta, here are some quick notes to remember:

• In terms of gelatin and water ratio, if you want a firm jelly, reduce the water. If you want a soft jelly, you can simply follow the package instructions.
• You will have a rest time in between making of the two layers. Choose one layer to make first and let it set and become firm before starting to make the other one.
• To decorate my mango panna cotta, I tilted my glasses 45 degrees to make a diagonal look for my two layers. You can also try decorating your panna cotta using different tilting techniques.

In this recipe, I started with the mango gelatin layer. I used fresh mangoes and turned them into puree to capture that fresh fruity experience. Aside from making them into puree, you can also try to just juice them. Another hack is to just use mango syrup but the mango flavor is not that intense. Simply cook the gelatin and then add the mango puree and the rest of the ingredients. Pour the mixture into your cup or container of choice and let it set. When the first layer starts to set, you can opt to chill them in the fridge for fasting firming.

Now for the second layer, the milky gelatin is made similar but with milk-based ingredients. Prepare the milky gelatin mixture by mixing all ingredients until well-combined. Make sure to use low fire since you are dealing with milk.

If you pour the super hot gelatin mixture into a firm jelly, it might dissolve some part of the firm jelly. To prevent this scenario, warm the second layer a bit before pouring into the firm mango jelly layer. And just like the first layer, let the second layer set and become firm.

Your mango panna cotta is done and all that’s left to do is to chill them. Add some chopped mangoes on top before serving!

You can also use this guide as a base recipe if you wanna try other fruit-flavored panna cotta. I highly suggest blueberries or strawberry panna cotta. Happy cooking!

Mango Panna Cotta Recipe (Tagalog)

MGA SANGKAP:

Para sa first layer:

• 1 tasa ng hinog na mangga
• 1 pack unflavoured gelatin powder
• ½ lata ng condensed milk
• ½ tasa ng asukal

Para sa second layer:

• 1 tasa ng fresh milk
• 1 pack unflavoured gelatin powder
• ½ lata ng condensed milk
• ½ tasa ng asukal
• ½ tasa ng fresh cream

PAANO LUTUIN:

Para sa first layer:

1. Gumawa ng mango puree. I-blender ang mga hiniwang hinog na mangga hanggang maging smooth.
2. Maglagay ng tubig sa kaldero at tunawin ang gelatin powder. Painit ang mixture gamit ang mababang apoy. Ilagay ang asukal at haluin para matunaw.
3. Ilagay ang mango puree at condensed milk. Haluin ng mabuti.
4. I-position ang mga cups na naka 45 degrees. Punuin ng mango gelatin mixture ang kalahati ng cup.
5. Hayaan ito ng isang oras para lumamig at tumigas.

For the second layer:

1. Maglagay ng tubig sa kaldero at tunawin ang gelatin powder. Painit ang mixture gamit ang mababang apoy. Ilagay ang asukal at haluin para matunaw.
2. Ilagay ang fresh milk, condensed milk at fresh cream. Haluin ng mabuti. Hayaan itong kumulo gamit ang mababang apoy.
3. Patayin ang apoy at hayaan itong lumamig ng konti.
4. Punuin ng milky gelatin mixture ang mga cups na may mango mixture.
5. Palamigin ang mango panna cotta sa ref ng at least 2 hours.
6. Lagyan ng hiniwang mangga ang ibabaw ng mango panna cotta bago iserve. Enjoy!