Mango and Coconut Pannacotta Recipe – Italian Special
Mango and Coconut Panna Cotta is a tropical twist on the classic Italian dessert. It combines smooth coconut-infused cream layered with vibrant mango purée, creating a refreshing, light, and elegant treat perfect for warm weather or any time you want a breezy, fruit-forward finish to your meal.
- Prep Time5 min
- Cook Time30 min
- Total Time35 min
Mango and Coconut Pannacotta Ingredients:
- 1 cup ripe mango pulp
- 1 cup coconut milk
- 1 cup fresh cream
- 1 1/2 tablespoons vegetarian gelatin
- 1/3 cup + 2 tablespoons castor sugar
- A few drops of vanilla essence
- 1 ripe mango, peeled
- Fresh mint leaves for garnish
How to Make Mango and Coconut Pannacotta
Place the gelatin in a bowl.
Add 1 tablespoon of hot water, mix thoroughly, and allow it to dissolve completely.
Heat the cream in a deep non-stick pan.
Add castor sugar and vanilla essence, mix well.
Bring the mixture to a boil.
Divide the dissolved gelatin, adding half to the mango pulp and the remaining half to the coconut milk. Mix each mixture thoroughly.
Divide the heated cream mixture, adding half to the mango pulp mixture and the remaining half to the coconut milk mixture. Stir well.
Spoon a layer of mango cream into short glasses and refrigerate for 30 minutes or until set.
Spoon a layer of coconut cream over the mango cream layer and refrigerate for another 30 minutes or until set.
Repeat the layering process until all mixtures are used and each layer sets properly.
Dice the ripe mango.
Top the panna cotta with diced mango.
Garnish with mint leaves and serve chilled.
Recipe Notes:
Use ripe mangoes for sweet, vibrant purée; blending smooth ensures clean texture.
Bloom gelatin in a bit of cold water before whisking into both the mango and coconut mixtures for proper setting.
Combine coconut milk (or cream) with sugar and warm slightly—just enough to dissolve sugar without boiling.
Pour mango layer into glasses first, chill until set, then gently add the coconut layer on top to create a distinct two-toned effect.
Chill thoroughly—at least 2–3 hours or overnight—to allow both layers to set and develop flavor.
Garnish with fresh mango cubes, toasted coconut flakes, or mint leaves before serving for a fresh presentation.
