Panna Cotta With Mango Sauce – Sweet Pudding Recipe

If you love the combination of cream and mango, this Panna Cotta with Mango Sauce will be your new favourite. Panna Cotta is a famous Italian dessert with its rich milky base, listed under puddings. However, the fresh fruit topping with our traditional mango gives it a desi flavour. It is an elegant, melt-in-the-mouth pudding that serves as a perfect ‘cool-down’ after a spicy meal.

Here, two preparation methods are given, with slight differences. Except for the amount of lemon juice, the ingredients and measures are the same.

Panna Cotta With Mango Sauce – Recipe 1

Ingredients for the first method:

For the Cream Mixture:

1. Thick cream – 500 ml
2. Sugar – 100 g
3. Vanilla essence – 1/4 tsp
   Gelatine – ½ tsp, dissolved in a little warm water

For the Mango Sauce:

4.  Butter – ½ tsp
5. Mango fruit – 1, finely chopped
6. Sugar – 20 g
   Lemon juice – ½ tsp

Method of Preparation – Recipe 1

1. Take a heavy-bottomed pan and heat the cream over a low flame.
2. Add sugar and stir well until fully dissolved. Remove from heat.
3. Add the vanilla essence and mix well.
4. Then, stir in the dissolved gelatin and whisk thoroughly until completely blended.
5. Pour the mixture into small moulds or glasses and refrigerate overnight to set.

For the Mango Sauce:

6. Heat butter in a pan and sauté the chopped mango on a low flame.
7. Add sugar and lemon juice, then gently mash or use a mixer until it reaches a smooth, sauce-like consistency.
8. If needed, add a little water to adjust the consistency.
9. Pour the mango sauce over the set panna cotta and serve immediately.

Courtesy: Vanitha Magazine, February 15-28, 2025

Panna Cotta With Mango Sauce – Recipe 2

Ingredients for the second method:

1. Thick cream – 500 ml 
2. Sugar – 100 g 
3. Vanilla essence – ¼ teaspoon 
4. Gelatin – ½ teaspoon, soaked in a little warm water 

For mango sauce: 

5.  Butter – ½ teaspoon 
6. Mango – 1, cut into pieces 
7. Sugar – 20 g 
8. Lemon juice – 1 teaspoon

Method of Preparation – Recipe 2

1. Heat the cream in a saucepan, then add sugar and cook again for 5 minutes. 
2. Add vanilla essence and keep it for 2–3 minutes before removing from the stove. 
3. Add gelatin and stir well until contents combine. Then beat the mixture thoroughly. 
4. Pour this mixture into small moulds or shot glasses. Once cooled, refrigerate it until set. This is the panna cotta. 
5. Heat the butter, add the chopped mango pieces, and sauté on a low flame. 
6. Add sugar and lemon juice, stir well, and remove from heat. 
7. Blend this mixture in a mixer. Add a little water if needed to adjust the thickness. The sauce should have a smooth consistency. 
8. Pour this mango sauce over the panna cotta before serving.

Courtesy: Vanitha Magazine, May 24 – June 6, 2025

Also read a few more mango recipes and fruit dessert recipes. Visit my pages.