Mango and Vanilla Pannacotta

It’s summer. It’s a special dessert . There is no whipping or beating to do. Few ingredients. Its wobbly, it’s light, creamy and absolutely delightful. A delicate blend of cream, milk and gelatin. It’s the most loved Italian dessert of all times . It’s  pannacotta and I absolutely love it. Mango is in season and  this time it’s a double layered mango and vanilla pannacotta. Previous to this, I made a coconut milk and mango pannacotta – which was just so awesome – you couldn’t stop with one bowl!

We love pannacotta – any flavour, any time of  the day. It’s the ultimate dessert at the end of a meal, in particular – a heavy one! I remember the first time I made a vanilla pannacotta, the first  thing I did was to see if it is wobbly- because according to Gordon Ramsay – that is the sign of a good pannacotta. From then onwards, I’ve tried out lots of flavours and it’s all been perfect. At home I have bought these cute glasses just for pannacotta -the more I make, the faster it disappears. Basically, it’s food for the soul. 

Happy to be sharing a very, versatile recipe.


For the Mango Layer:

  • Thick Mango juice – 500ml
  • Sugar ( powdered) 3 tbsp or more if required 
  • Gelatin -2 tsp
  • Boiling water-3 tbsp

For the vanilla layer:

  • Milk -250 ml
  • Sugar -1/2cup 
  • Cream -1 cup
  • Gelatin- 2tsp 
  • Vanilla essence -2 tsp


For the mango layer:

  • Take gelatin in a bowl, add boiling water and dissolve the gelatin.
  • To the mango juice add 3 tbsp of sugar and mix thoroughly.
  • Add the gelatin to the mango juice, whisk well and pour a layer into dessert glasses and keep to set for 2 hours in the fridge .

For the vanilla layer:

  • Heat milk along with sugar, do not boil- add gelatin and stir till dissolved.
  • Let it cool.
  • Take cream in a saucepan and heat gently, add vanilla essence and stir well.
  • Add the cream to the milk mixture and blend thoroughly.
  • Bring to room temperature. 
  • Top the  mango layer with a thick layer of vanilla-milk mixture.
  • Leave to set for 2 hours in the fridge. 
  • Garnish with chopped mango and serve chilled.

Chefs tips :

  • If the mango is fibrous, strain the juice before adding the dissolved gelatin.
  • The gelatin should be measured accurately .
  • Once you add the gelatin to the milk you have to stir continuously to prevent the gelatin or milk from sticking to the bottom of the pan.
  • For the vegetarians, you can use agar agar in the place of gelatin, it is the vegetarian equivalent.
  • You could also make a vanilla pannacotta and serve  with a thick mango sauce -made up of mango juice, butter, sugar to taste and  a little cornflour.
  • There are so many options for pannacotta, it’s endless.

“Part of the secret of success in life is to eat what you like and let the food fight it out from inside “.   – Mark Twain

Till my next post,



2 Comments Add yours

  1. Great post. I used to be checking constantly this weblog and I am impressed!
    Extremely useful info specially the last section 🙂
    I care for such info much. I used to be seeking this particular info for a very long time.
    Thank you and best of luck.

    Liked by 1 person

    1. Rose says:

      I started this blog with the sole purpose of documenting my collection of recipes for beginners , for family and friends who would not hesitate to try out a dish. Everything was simplified and the tips at the end was just the final push to show all that making the dish was possible and simple.
      Thank you so much for the feedback . You have made my day.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s