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Fresh Chilled Mango Passionfruit Panna Cotta Cups

mango passionfruit panna cotta cups - featured image
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A simple, fresh, and utterly satisfying tropical dessert featuring a silky mango panna cotta base topped with tangy passionfruit, perfect for summer.

Ingredients

Scale
  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml)
  • 1/3 cup granulated sugar (65 g)
  • 1 tablespoon unflavored gelatin powder (about 10 g)
  • 3 tablespoons cold water (45 ml)
  • 1 cup ripe mango puree (about 150 g)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh passionfruit pulp (120 ml), strained to remove seeds if preferred
  • 1 to 2 tablespoons honey or agave syrup (15–30 ml)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Sprinkle 1 tablespoon gelatin powder over 3 tablespoons cold water in a small bowl. Let it sit for 5 minutes until it becomes spongy.
  2. Peel and chop ripe mango, then blend until smooth. Set aside about 1 cup (150 g) of mango puree. If mango isn’t very sweet, add 1 tablespoon sugar when blending.
  3. In a small saucepan, combine 1 cup heavy cream, 1 cup whole milk, and 1/3 cup sugar. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (around 170°F/77°C). Remove from heat.
  4. Add the bloomed gelatin to the hot cream mixture. Stir gently until fully dissolved. Avoid boiling here to keep gelatin’s setting power.
  5. Stir in the mango puree and 1 teaspoon vanilla extract until fully combined and smooth.
  6. Divide the mixture evenly into 4 or 6 small glass cups or ramekins. Let cool to room temperature for about 10 minutes.
  7. Place the cups in the refrigerator for at least 4 hours, preferably overnight, to allow panna cotta to set firmly.
  8. Mix fresh passionfruit pulp with honey or agave syrup to taste. Adjust sweetness to balance the tartness of passionfruit. Chill until ready to serve.
  9. Spoon passionfruit topping over each panna cotta cup just before serving. Garnish with fresh mint leaves if desired.

Notes

Use glass or ceramic containers to avoid warping. Bloom gelatin properly for smooth texture. Do not boil cream mixture after adding gelatin. Chill panna cotta for at least 4 hours or overnight for best set. For vegetarian option, substitute gelatin with agar-agar powder and bring mixture to gentle boil to activate setting. Adjust sweetness based on mango ripeness and passionfruit tartness. Avoid freezing to maintain texture.

Nutrition

Keywords: panna cotta, mango dessert, passionfruit, summer dessert, chilled dessert, tropical dessert, easy panna cotta

Find it online: https://clunkcook.com/fresh-chilled-mango-passionfruit-panna-cotta-cups-easy-recipe-for-summer-desserts/