I’m excited to share my Mango Panna Cotta, topped with mango coulis and fresh mango and offering dairy-free and vegan alternatives that make it a great make-ahead option for summer gatherings.

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I love how Mango Panna Cotta looks way fancier than it actually is. I make mine with either heavy cream or full-fat coconut milk so friends with dairy issues can still taste it, and the mango coulis on top gives a bright snap that steals the show.

It feels like a small kitchen miracle when smooth, barely wobbly panna cotta meets fresh mango, and people always ask how long it took, like I did some secret trick. I usually do it ahead, stash it in the fridge and pretend I planned everything perfectly, even when I didnt.

Ingredients

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Makes the panna cotta silky and rich, very high in fat and calories
Adds protein and calcium and lightens richness a bit keeps texture creamy
Sets the custard, gelatin gives a tender wobble agar sets firmer for vegan
It’s sweet and tropical, full of vitamin A and C gives flavor and color
Sweetens and balances mango, adds carbs so reduce if fruit is very sweet
Bright acidic note, lifts sweetness, provides balance and a fresh tang

Ingredient Quantities

2 cups (480 ml) heavy cream or 2 cans (800 ml) full-fat coconut milk for dairy free/vegan

1 cup (240 ml) whole milk or extra coconut milk if you want it fully dairy free

1/2 cup (100 g) granulated sugar, reduce if your mangoes are very sweet

1 teaspoon vanilla extract or seeds from 1 vanilla bean

2 1/4 teaspoons (one envelope, about 7 g) powdered gelatin OR 1 to 1 1/4 teaspoons agar powder (about 2 to 3 g) for vegan set

3 tablespoons cold water (for gelatin) or a small amount of hot liquid for dissolving agar

2 to 3 ripe mangoes (about 2 cups / 450 g) peeled and pureed for the coulis

1 large ripe mango, diced for garnish

2 to 3 tablespoons granulated sugar for the mango coulis, adjust to taste

1 tablespoon fresh lime or lemon juice for brightness in the coulis

Pinch of fine sea salt

Optional garnishes: fresh mint leaves, toasted coconut flakes, extra mango slices

How to Make this

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1. Chill your serving glasses or molds in the fridge while you work, then gently whisk together the cream and milk (or use two cans of full fat coconut milk plus one extra can if you want it fully dairy free), the sugar, and the vanilla in a saucepan. Warm over medium heat just until the sugar dissolves and the mixture is steaming but not boiling, then remove from heat.

2. If using powdered gelatin: sprinkle the 2 1/4 teaspoons over 3 tablespoons cold water and let bloom for 5 minutes. Stir the bloomed gelatin into the hot cream mixture until completely dissolved. If using agar powder for vegan set: dissolve 1 to 1 1/4 teaspoons agar in a small amount of hot liquid first, then add to the hot cream mixture and bring to a gentle boil for 1 to 2 minutes to activate the agar, stirring constantly.

3. Taste quickly and add a pinch of salt if needed. Let the panna cotta base cool for 10 to 15 minutes at room temperature so it is not piping hot when you pour it, stirring occasionally to keep it smooth.

4. Pour the mixture into your chilled glasses or molds, leaving room on top for the coulis, and gently tap the molds on the counter to remove any air bubbles. If you want ultra smooth tops, cover with plastic wrap touching the surface.

5. Refrigerate for at least 4 hours or overnight until firmly set. If using agar it will set faster and can be left at room temperature until firm then moved to the fridge.

6. While the panna cotta is setting make the mango coulis: puree 2 to 3 ripe mangoes until smooth with 2 to 3 tablespoons sugar, 1 tablespoon fresh lime or lemon juice, and a pinch of salt. Taste and add more sugar or acid if needed. For a silkier sauce push through a fine mesh sieve, but you can skip that if you like it rustic.

7. Dice 1 large ripe mango for garnish and toast some coconut flakes in a dry pan until golden if using. Keep garnishes refrigerated until ready to serve.

8. To unmold, if you used molds: dip the bottoms briefly in warm water for 5 to 10 seconds, run a thin knife around the edge and invert onto a plate. If using glasses, just spoon the coulis on top when serving.

9. To serve: spoon or pour a few tablespoons of mango coulis over each panna cotta, add diced mango, mint and toasted coconut flakes. These keep well in the fridge so you can make ahead a day early, just add fresh garnish right before serving.

10. Quick tips: dont overboil coconut milk or it can separate, chill the base a bit before pouring to avoid skin forming, if your panna cotta is too firm next time reduce gelatin or agar slightly, and if it is too wobbly increase the setting agent a tiny bit.

Equipment Needed

1. Medium saucepan for warming the cream/milk and dissolving gelatin or agar, dont let it boil
2. Whisk (or a fork in a pinch) to keep the mix smooth and lump free
3. Measuring cups and spoons for cream, milk, sugar and gelatin/agar
4. Small bowl to bloom the gelatin or pre-dissolve the agar
5. Blender or food processor to puree the mangoes into coulis
6. Fine mesh sieve if you want a silky smooth sauce, optional but nice
7. Molds or chilled serving glasses plus a ladle or large spoon to pour the base
8. Knife and cutting board for dicing the mango garnish
9. Small skillet or baking sheet to toast coconut flakes and the refrigerator to chill and set the panna cotta

FAQ

Can I make this vegan or gelatin free?

Yes. Use 1 to 1 1/4 teaspoons agar powder instead of gelatin, dissolve it in a bit of hot liquid and simmer for 1 to 2 minutes to activate, then mix with the cream base. Agar sets firmer than gelatin so the texture will be slightly different, but still tasty.

How do I make it dairy free without it tasting weird?

Swap the heavy cream for full-fat coconut milk and use extra coconut milk instead of the whole milk. Shake the cans well so the fat is blended, add vanilla to mellow the coconut flavour, and taste the mix before setting. It will taste of coconut, but thats part of the charm.

How long does it take to set and how do I unmold it?

Chill at least 4 hours, overnight is best. For unmolding, run the molds under warm water for 5 to 10 seconds, then invert onto a plate. If you serve in glasses, just spoon the coulis on top and skip unmolding.

My panna cotta turned out grainy or it's weeping, what went wrong?

Grainy texture usually means the dairy was overheated or scorched. Don’t boil the cream, just warm until sugar dissolves. Weeping can happen if it gets warm then cools fast or if the gel wasn't properly dissolved. With gelatin bloom it in cold water first and fully dissolve in warm cream. With agar make sure you simmer it enough to activate it.

How do I make a smooth mango coulis and adjust sweetness?

Blend ripe mangoes until silky and strain through a sieve to catch fibers. Add 2 to 3 tablespoons sugar and a tablespoon lime or lemon juice, taste and add more sugar if the mangoes arent sweet enough. Chill before spooning over the panna cotta.

Can I make these ahead and how long will they keep?

Yes make them a day ahead, they keep well 2 to 3 days in the fridge. Store the coulis separately if you can, it stays fresher that way. Avoid freezing, the texture will suffer.

Mango Panna Cotta Recipe Substitutions and Variations

Heavy cream (or canned coconut milk) substitute: use full-fat coconut cream 1:1 for a vegan version, or mascarpone 1:1 for a richer, silkier panna cotta. Mascarpone will be slightly tangy, coconut cream keeps it dairy free and tastes coconutty, works great either way.
Whole milk substitute: swap with evaporated milk 1:1 for a creamier, sturdier set, or use unsweetened oat or soy milk 1:1 if you want a lighter or dairy free option. Texture will be a bit different, but still tasty.
Gelatin substitute: use agar powder 1 to 1 1/4 teaspoons (per envelope of gelatin) dissolved in hot liquid and simmered 1 to 2 minutes to activate. Or if you want a custardy, not-jelly texture try a cornstarch slurry (about 1 tbsp cornstarch mixed with cold water per cup of liquid) cooked until thickened.
Mango substitute: frozen mango puree (thawed) 1:1 works perfectly, or use ripe peaches/nectarines/apricots if mangoes arent available. If using jam, thin with a splash of lemon juice or water and taste for sweetness.

Pro Tips

1) Strain the warm cream/coconut mix through a fine mesh before pouring so any tiny undissolved bits or foam are gone, then press plastic wrap right onto the surface to stop a skin forming. It makes the top silky and picture perfect, no weird texture.

2) Test your setting agent first: bloom gelatin fully, or fully activate agar in hot liquid and boil it briefly, then chill a teaspoon on a plate to see how firm it gets. If it sets too hard or too wobbly tweak the next batch by just a tiny bit, not a lot.

3) Cool the base fast in an ice bath for 10 minutes before pouring, stir while cooling to keep it smooth. This stops skin, shortens fridge time, and helps any coconut fat re-incorporate if it looked slightly separated.

4) For the mango coulis and garnish keep things bright: use a splash of lime or lemon and a pinch of salt to lift the fruit, push the puree through a fine sieve for a glossy sauce, and only add fresh diced mango or toasted coconut right before serving so it stays fresh and pretty.