Vanilla Pannacotta with Mango Mousse

4.32 from 25 votes

Vanilla Pannacotta with Mango Mousse is the kind of fruity shot which I love to relish as a dessert. Do you wish to make a dessert that is really easy to make and would earn you lot of accolades?

Vanilla Pannacotta with Mango Mousse served in a shot glass
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I love mangoes and got a can of puree recently. So, I thought to pair a mango mousse with pannacotta. It came out delicious. I made it in shot glasses and it was perfectly sized for a single serving.

I made it in shot glasses and it was perfectly sized for a single serving.

You can surely make Vanilla Pannacotta with Mango Mousse for your kids’ slumber parties; after all, children love eating mangoes. You could also serve this dessert to the adults just like chilled Mango Ice Cream.

So, here is the recipe to make it, don’t wait at all, make this yummy dessert today itself.

Vanilla Pannacotta with Mango Mousse served in a shot glass
4.32 from 25 votes

Vanilla Pannacotta with Mango Mousse

Vanilla Pannacotta with Mango Mousse is a perfect dessert for your parties
Prep: 15 minutes
Cook: 45 minutes
Resting Time: 10 hours
Total: 11 hours
Servings: 10 people

Ingredients 

For Pannacotta

  • 500 ml Heavy cream
  • 5 tablespoon Granulated sugar
  • 1 teaspoon Vanilla extract
  • 2 teaspoon Gelatin powder
  • 6 tablespoon Water (Cold)

For Middle mango layer

  • 1 Mango (cut into small pieces)
  • 1 cup Mango puree
  • 2 tablespoon Sugar (Add only if using unsweetened mango puree)
  • 2 teaspoon Gelatin
  • 6 tablespoon Water (Cold)

For mango mousse

  • 1 cup Mango puree
  • 5 tablespoon Sugar ( use only if using unsweetened mango puree)
  • 2 cups Whipped cream
  • 2 teaspoon Gelatin
  • 6 tablespoon Water (Cold)
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Instructions 

For Pannacotta

  • Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes
  • Heat sugar and cream until sugar is melted
  • Do not over heat the mixture
  • Remove from heat and mix vanilla extract
  • Pour the mixture over the gelatin and stir until gelatin is dissolved in the mixture
  • Let the mixture cool for 2-3 minutes
  • Pour in the desired glasses till ⅓ rd and refrigerate the glasses for 5-6 hours

For the Middle Mango layer

  • Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes
  • Add sugar in mango puree and heat till sugar is dissolved ( if using sweetened puree, just heat the puree a little bit )
  • Remove from heat and pour the mixture over the gelatin and stir until gelatin is dissolved in the mixture
  • Let the mixture cool for 2-3 minutes
  • Stir in the mango pieces
  • Pour on top of the pannacotta to next ⅓ rd of the glass and refrigerate for 5-6 hours

For the Mango mousse

  • Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes
  • Heat mango puree and sugar till sugar is dissolved  ( if using sweetened puree, just heat the puree a little bit )
  • Pour over gelatin and stir until gelatin is dissolved in mixture
  • Fold in the whipped cream
  • Pour the mixture in a piping bag and fill the glasses till top
  • Cool for 5-6 hours

Nutrition

Calories: 293kcal, Carbohydrates: 23g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 78mg, Sodium: 27mg, Potassium: 176mg, Fiber: 1g, Sugar: 20g, Vitamin A: 1593IU, Vitamin C: 26mg, Calcium: 53mg, Iron: 1mg
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