Hamdi Saidani Pioneer Woman Mango Panna Cotta is a creamy, tropical dessert that’s deceptively simple to make combining the richness of heavy cream and milk with the vibrant sweetness of mango, it’s a delightful treat perfect for any occasion. This recipe serves 4-6 people and takes approximately 15 minutes of prep time, plus 3-4 hours of chilling time.
🧡 Why You’ll Love This Pioneer Woman Mango Panna Cotta Recipe:
- Effortless Elegance: Minimal prep for a sophisticated dessert.
- Tropical Flavor Burst: Ripe mangoes create a vibrant, sweet taste.
- Silky Smooth Texture: A creamy, melt-in-your-mouth experience.
- Versatile and Customizable: Easily adapt with different fruits and toppings.
- Impressive Presentation: A beautiful dessert that’s sure to impress guests.
❓ What Is Pioneer Woman Mango Panna Cotta Recipe?
Pioneer Woman Mango Panna Cotta is a delightful twist on the classic Italian dessert. It features a smooth, creamy base made with milk, cream, and gelatin, infused with a vibrant mango puree for a tropical and refreshing flavor.
🥭 Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 (15 oz) can mango chunks, drained (or 2 cups fresh mango, pureed)
- 1 packet (1 tablespoon) unflavored gelatin
- ¼ cup cold water
- Optional garnishes: Fresh mango slices, mint leaves, lime zest
🥃 Instructions:
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- In a medium saucepan, combine the sweetened condensed milk, heavy cream, and whole milk. Heat over medium heat, stirring constantly, until it just begins to simmer.
- Remove the saucepan from the heat and immediately stir in the bloomed gelatin until completely dissolved. Stir in the vanilla extract and mango puree.
- Pour the mixture into individual serving glasses or ramekins. Refrigerate for at least 3-4 hours, or until set.
- Garnish with fresh mango slices, mint leaves, or lime zest before serving.
💭 Recipe Tips:
- Ripe Mangoes: Use ripe, sweet mangoes for the best flavor.
- Smooth Puree: If using fresh mangoes, blend them until very smooth for a silky texture.
- Lightly Grease Ramekins: Lightly grease the ramekins with a neutral oil to prevent sticking.
- Gentle Simmer: Avoid boiling the milk mixture, as this can affect the texture.
- Strain (Optional): For an extra smooth panna cotta, strain the mixture through a fine-mesh sieve before pouring into ramekins.
🥮 What To Serve With Mango Panna Cotta?
Mango Panna Cotta pairs beautifully with Lemon Loaf, Lemon-Poppy Seed Cake, or Lemon–Poppy Seed Scones. A dollop of whipped cream or Cheesecake With Peaches enhances its creamy texture and tropical flavor.
🎚 How To Store Leftovers Mango Panna Cotta?
- Refrigerator: Store leftover mango panna cotta in an airtight container for up to 2 days.
- Freezing: Freezing leftover mango panna cotta is not recommended, as it will alter the texture.
FAQ’S
What is the key to achieving the perfect texture in Mango Panna Cotta?
The key to achieving the perfect texture in Mango Panna Cotta lies in the balance of gelatin and liquid. Too much gelatin results in a rubbery texture, while too little will prevent it from setting. Carefully blooming the gelatin and gently heating the milk mixture are crucial for a smooth, creamy Mango Panna Cotta.
Can I use canned mango puree instead of fresh mangoes for my Mango Panna Cotta?
Yes, you can use canned mango puree in your Mango Panna Cotta. However, fresh mangoes will provide a more vibrant and natural flavor. If using canned puree, ensure it’s high-quality and free from added sugars or preservatives to maintain the authentic taste of your Mango Panna Cotta.
How do I prevent my Mango Panna Cotta from sticking to the ramekins?
To prevent your Mango Panna Cotta from sticking to the ramekins, lightly grease them with a neutral oil or cooking spray before pouring in the mixture. You can also run a thin knife around the edges before inverting the Mango Panna Cotta onto a plate.
How do I bloom gelatin for Mango Panna Cotta?
To bloom gelatin for Mango Panna Cotta, sprinkle it over cold water and let it sit for 5-10 minutes until it softens. Then, gently heat it until it dissolves completely before adding it to your milk mixture. This ensures a smooth and lump-free Mango Panna Cotta.
How do I make my Mango Panna Cotta more flavorful?
Use ripe, sweet mangoes and add a pinch of salt to enhance the flavor of your Mango Panna Cotta. You can also infuse the milk mixture with vanilla bean or other flavor extracts.
Nutrition Facts
Serving Size: 1 serving
- Calories: 277kcal
- Carbohydrates: 31g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 58mg
- Sodium: 38mg
- Potassium: 261mg
- Fiber: 2g
- Sugar: 28g
- Vitamin A: 1735IU
- Vitamin C: 39mg
- Calcium: 85mg
- Iron: 1mg
Pioneer Woman Mango Panna Cotta
Description
Pioneer Woman Mango Panna Cotta is a creamy, tropical dessert that’s deceptively simple to make combining the richness of heavy cream and milk with the vibrant sweetness of mango, it’s a delightful treat perfect for any occasion. This recipe serves 4-6 people and takes approximately 15 minutes of prep time, plus 3-4 hours of chilling time.
Ingredients
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- In a medium saucepan, combine the sweetened condensed milk, heavy cream, and whole milk. Heat over medium heat, stirring constantly, until it just begins to simmer.
- Remove the saucepan from the heat and immediately stir in the bloomed gelatin until completely dissolved. Stir in the vanilla extract and mango puree.
- Pour the mixture into individual serving glasses or ramekins. Refrigerate for at least 3-4 hours, or until set.
- Garnish with fresh mango slices, mint leaves, or lime zest before serving.
Notes
- Ripe Mangoes: Use ripe, sweet mangoes for the best flavor.
Smooth Puree: If using fresh mangoes, blend them until very smooth for a silky texture.
Lightly Grease Ramekins: Lightly grease the ramekins with a neutral oil to prevent sticking.
Gentle Simmer: Avoid boiling the milk mixture, as this can affect the texture.
Strain (Optional): For an extra smooth panna cotta, strain the mixture through a fine-mesh sieve before pouring into ramekins.
