Home RecipesDessert Coconut and mango panna cotta

Coconut and mango panna cotta

by paddock2pixel
Four glasses layered with mango puree and coconut panna cotta

Who agrees… mango season is waaaay to short! It’s June here right now and I refuse to buy a $7 dollar imported mango that will only disappoint me anyway. I have vivid memories of tasting a huge variety of heavenly delicious mangoes when I travelled through Brazil in in my twenties; I had never tasted anything so wonderful in my life!

Now while I don’t think frozen mangoes are in any way a good substitute for fresh ones, they DO make quite the nice puree, perfect for this little summery dessert. To keep with the tropical theme, I used coconut milk for the panna cotta and voila, all you need to do is close your eyes to take you to the sandy beaches of Brazil, the sound of waves in the background, sunshine warming your face… Sigh. Winter. Let’s crank up the heater and dream a little.

Coconut and mango panna cotta

A tropical and sweet marriage between mango and coconut – a dessert that will take you right to the beach.
Prep Time20 minutes
Cook Time10 minutes
Setting time3 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: Tropical
Keyword: Coconut, dessert, Mango, panna cotta
Servings: 6 serves


Mango jelly

  • 170 g frozen mango
  • 60 ml water
  • 20 g caster sugar
  • 1/2 sachet gelatin (6 g)
  • 60 ml cold water

Panna cotta

  • 400 ml coconut milk (1 can)
  • 100 ml double cream
  • 70 g caster sugar
  • 1 sachet gelatin
  • 80 ml cold water


Make the mango jelly

  • Puree the frozen mango and 60 ml of water in a blender until smooth.
  • Add mango puree and sugar to a small saucepan and bring to the boil.
  • Dissolve the gelatin in the cold water and let it sit for 5 minutes.
  • Take the mango puree off the heat and stir in the gelatin/water mix until fully distributed. Make sure there are no lumps.
  • Distribute evenly into six tall dessert bowls or tall glasses. Let it set in the fridge for at least an hour.

Make the panna cotta

  • In a sauce pan, heat up the coconut milk, double cream and sugar until the sugar has dissolved. Bring to a simmer.
  • Dissolve the gelatin in the cold water and let it sit for 5 minutes.
  • Take the coconut mix off the heat and whisk in the gelatin/water until no lumps are evident. Let it cool down for 10 minutes.
  • When the mango jelly has fully set, pour the panna cotta mix over the jelly, then place into the fridge for at least 2 hours or until set.
  • Decorate with mango pieces, shaved coconut and if you like, a bit of mint.
  • Bon appetit!

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