No-Bake Mango Panna Cotta
Indulge in a tropical escape with this creamy, no-bake mango panna cotta that delivers melt-in-your-mouth goodness, perfect for warm evenings or elegant gatherings.
Ingredients
For the Dessert Base
- 400 g mango flesh Use fresh or thawed frozen mango
- 200 g milk (for blending with mango) Can substitute with almond or coconut milk
- 20 g lemon juice Freshly squeezed for best flavor
- 200 g milk (for gelatin mixture) Can substitute with almond or coconut milk
- 30 g sugar Honey or agave syrup can be used instead
- 20 g gelatin sheets 7 g powdered gelatin can be used as a substitute
To Serve
- Fresh blueberries For garnish
- Mint leaves For garnish
Instructions
Preparation
- Soak the gelatin sheets in cold water until they soften, about 5-10 minutes.
- In a blender, combine the mango flesh, 200 g of milk, and lemon juice. Blend until completely smooth.
- In a saucepan, heat the remaining 200 g of milk with the sugar over low heat until warm, but do not allow it to boil.
- Add the softened gelatin sheets to the warm milk and stir until fully dissolved.
- Carefully mix the gelatin milk mixture into the mango purée until smooth and well combined.
- Pour the mango panna cotta mixture into individual serving glasses or molds. Refrigerate for at least 4 hours or until fully set.
- Before serving, top each panna cotta with fresh blueberries and mint leaves.
Notes
Chill the panna cotta for the full duration for best texture; it should be firm but not rubbery. Freezing is not recommended as it can change the texture.