Mango Pannacotta

What is Panacotta?

Pannacotta is an Italian gelatin-based dessert cooked with cream and flavored with different flavorings or fruits which are served after the main course as a chilled dessert.

I have always wanted to make pannacotta but never ever attempted before because of the animal-based gelatin that is used in the recipe. But this time when my in-laws came to visit us in Florida I asked them to bring packets of china grass. As we do not get plant-based gelatin here in Ireland I knew that my china grass packet would be handy for me to use here. They brought two packets but sadly while packing for the shifting I had to throw one packet along with all of my props and many other favorite things. That was really weird, right??

Finally last week I tried making the pannacotta at home. We are still getting the mangoes but they are not as sweet as they should be and that’s why I had to add some sugar in the mango layer. But if your mangoes are ripe and sweet enough you do not have to add the sugar in the mango layer. This classic dessert is totally adored by my family and they have asked me to try it again with fresh mangoes when it’s a season.

Basic Ingredients for Mango Panacotta

• First, Mango pulp-Puree from fresh mangoes or canned
• Sugar
• China Grass-few threads of china grass or if you prefer you can use gelatin
• Milk
• Heavy cream

How to make Mango Panacotta?

Make the Mango layer

First of all puree the mangoes in a blender. Now prepare the china grass, cook it in boiling water with sugar for a few minutes and then strain. Let it cool a bit and then add sugar syrup into the mango puree. Whisk to combine.

Place your desired glasses or jars in a muffin case slightly tilted from one side. Carefully pour the mango layer until it reaches the top edges from one side. Place it in the refrigerator to set for about 2 hours.

Likewise, make the Milk cream Layer

In a saucepan add milk sugar and china grass threads. Stir and cook until it starts boiling. Keep it on boiling for about 8 minutes and do not forget to stir in between. Remove from heat and strain the milk pressing with the back of the spoon through the strainer.
Add heavy cream and whisk to combine.
Pour the milk-cream layer over the preset mango layer. place in the refrigerator to set for about 2 hours.
Once the milk layer sets garnish with chopped mangoes and mint leaves.

Looking for more such mango recipes to get some ideas for your snacking? Do not miss my Mango Shrikhand, Mango Yogurt Parfait, and the best one, the Mango Semolina Cake.

*Trying my recipe! Please share your photos with me on Facebook, Pinterest, and Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected*. I would love to see your creations from my space!!

Mango Panacotta

Sapana Behl

Mango and milk cream layered panacotta without gelatin. This panacotta tastes just divine when served chilled.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine Italian

Servings 4 People

Calories 151 kcal

Equipment

• Saucepan
• Blender

Ingredients

  

1x2x3x

For mango layer

• 2 cups mango pulp
• 2 tablespoon sugar
• 1/2 cup water
• 8-10 threads china grass

For milk cream layer

• 1 cup milk
• 1/4 cup heavy cream
• 2 tablespoon sugar
• 8-10 threads china grass

To garnish

• mango cubes
• mint leaves

Instructions

 

For the mango layer

• Puree the mango pulp in a blender.
• In a saucepan add water and sugar and china grass strands. Cook until it starts boiling.
• Keep stirring in between and boil for about 8 minutes. Remove from heat and strain the mixture through a strainer.
• Add the sugar syrup into the mango puree. Whisk to combine.
• Place your desired glasses or jars in a muffin case slightly tilted from one side. Carefully pour the mango layer until it reaches the top edges from one side.
• Place it in the refrigerator to set for about 2 hours.

For milk cream layer:

• In a saucepan add milk sugar and china grass threads. Stir and cook until it starts boiling. Keep it on boiling for about 8 minutes and do not forget to stir in between. Remove from heat and strain the milk pressing with the back of the spoon through the strainer.
• Add heavy cream and whisk to combine.
• Pour the milk-cream layer over the preset mango layer . place in refrigerator to set for about 2 hours.
• Once milk layer sets garnish with chopped mangoes and mint leaves.

Notes

You may also add milk cream layer at bottom and mango on top.

 

Nutrition

Calories: 151kcalCarbohydrates: 28.1gProtein: 2.8gFat: 4.3gSaturated Fat: 2.6gCholesterol: 15mgSodium: 38mgPotassium: 185mgFiber: 1.8gSugar: 26gCalcium: 97mg

Keyword mango layered panacotta, mango panacotta, milk cream panacotta, panacotta without gelatin

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Always let me know how this recipe turned out in the comments below. It will give me immense pleasure to hear, how you enjoyed your mango pannacotta, and please do share your tips and tricks with me.

You can also find me on Facebook, Twitter, Instagram, and  Pinterest.

Best Regards,
Sapana Behl