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 it is then! 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.
You can surely make Vanilla Pannacotta with Mango Mousse for your kids’ slumber parties; after all, children love eating mangoes. Vanilla Pannacotta with Mango Mousse is also a big hit when it comes to serving this dessert to the adults just like chilled Mango Ice Cream. So, here is the recipe to make Vanilla Pannacotta with Mango Mousse, don’t wait at all, make this yummy dessert today itself. To learn more mango-ish recipes, do follow me on Facebook, Twitter, and Instagram, okay?
Recipe to make Vanilla Pannacotta with Mango Mousse
Vanilla Pannacotta with Mango Mousse
Ingredients
- For Pannacotta
- Heavy cream - 500 ml
- Granulated sugar - 5 tbsp
- Vanilla extract - 1 tsp
- Gelatin powder - 2 tsp
- Cold water - 6 tbsp
- For Middle mango layer
- Mango -1 cut into small pieces
- Mango puree - 1 cup
- Sugar - 2 tbsp Add only if using unsweetened mango puree
- Gelatin - 2 tsp
- Cold water - 6 tbsp
- For mango mousse
- Mango puree - 1 cup
- Sugar - 5 tbsp use only if using unsweetened mango puree
- Whipped cream - 2 cups
- Gelatin - 2 tsp
- Cold water - 6 tbsp
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 1/3 rd and refrigerate the glasses for 5-6 hours
- 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 1/3 rd of the glass and refrigerate for 5-6 hours
- Cool for 5-6 hours
- 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
Charu Srivastava
absolutely stunning dessert !!!
Square Meals
Lovely dessert. Amazing pictures too 🙂
Aparna
Uma
very colourful. I can understand the hardwork behind this recipe. Looks super.
Priya Yallapantula
Love it, it looks like one of those small desserts served in the restaurants, beautiful and tempting.
Reshmi
lovely looking dessert… lovely snaps…
Noel collections
Julie
Wow..absolutely delicious n tempting,Great pics as always,Neha!!
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Priya
Wat an elegant and super gorgeous dessert..
Avika J Chawla
a perfect looking ..so tempting dessert …all your pictures are so nice and eye catching everytime.
Reshmi Mahesh
Wow…looks heavenly…Lovely clicks..
Sangeetha
wow…looks so divine n colorful…loved your presentation n tempting clicks!!
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Amina Khaleel
wow… pannacotta looks stunning… delicious and colourful…
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Chef Mireille
love mango and you placed them in the glasses so artistically – I am your new follower!
Mireille
http://gourmetglobal.blogspot.com
Nalini's Kitchen
Looks so colorful…wonderful presentation and clicks….
Mango Ginger
I recently made a mango mousse and it was tasty, but this looks like the next level of mango desserts. It looks so dainty and so tasty at once!
Hema
Very beautiful clicks, lovely presentation, drooling here..
simple baking
First time here and your blog is great. The pannacotta looks very inviting and the clicks are absolutely lovely. Totally going to follow from now on 😀
Tina
Wht a perfect clicks and mousse dear..So perfect and tempting.
Prathima Rao
simply stunning!!!!
Prathima Rao
Prats Corner
Loveandcalories
looks absolutely lush!!
Alice Kitchenette
Hello, I am from Romania. I follow with great interest your blog, is full of great recipes and this dessert looks fantasctic. I will certainly try.
Suja Manoj
Looks divine,perfect and tempting one.
Spice up the Curry
very beautiful. nice presentation.
Anonymous
Just finished making this for our dessert for tomorrow night! Cannot wait to try it, it looks amazing! Will let you know how it turns out 🙂
Charishma
how on earth did you manage to do that….it looks soooo mind boggling …iam making this one….but iam giving up on the pattern….iam not very creative
Asha Subhedar
How big are th glasses….I see two kinds of glasses….some are square and is one round?? Not uite sure….
msnehamathur
These are shot glasses
Subbu
wow…just wow! So tempting to prepare, somehow Gelatin stops me. Will surely look replacement and try!
Purabi Naha
Neha this is surely amazing and your panna cotta looks so stunning! But my question is, how did you create those triangular layers?
Neha
Hey purabai…I am glad that you liked it….To make layers, I poured pannacotta to 13 rd of the glass and then tilted the glass in a cupcake pan and then refrigerated it….So the first layer got set inclined…Then I poured the mango layer and tilted the glass on the opposite side…..That’s how I made the layers…let me know if this helps….
Thnx
neha
Deepthi
Neha, this is beautiful. I am planning to make this for the BBQ party. Could you let me know how may shot glasses this recipe calls for?
minnacym
I just made these yesterday and they were a HUGE hit! They tasted sweet yet really refreshing. I tilted the dessert glasses to achieve the triangular layers. Yes it was a bit fussy but the effect was oh so worth it! Thank you so much for a great recipe!!
Raj
This looks amazing!! Beautiful presentation!! Can you help with the the vegetarian version pls?? how to use agar agar in this to substitute gelatine?
annabelle dickson
looks amazing ,
however in the middle mango layer you said mango puree and a mango cut into pieces, but in the method for the middle mango layer, the mango isn’t included?
Neha
Hey Annabelle, Thnx for noticing. I have updated the recipe.
Punitha
it is so amazing to look. I am going to try it. will you please update the recipe.
Punitha
msnehamathur
Thnx Punitha. Update as in?
Zubair Gexton
Please share more like that.
Mango exporter in Pakistan
Reetika Sarkar
lovely! How did you get such slanted layers? I tried doing that. Didn’t work once the panna cotta was set.
Neha
Reetika, To get the slanted layers, just pour the mixture in the glass and keep them in a muffin pan with a slight tilt. Now keep the pan with the glasses in the refrigerator. The pannacotta with set tilted.
Ariel
Do you think you could add the layers all at once instead of 15 hours of layers? Just trying to be reasonable about the time. Thanks!
msnehamathur
If you add all the layers at once, the layers will not be formed. They will all mix together.
Jaspreet
what does mean fold in whipping cream
msnehamathur
Jaspreet, Fold means mix gently trying not to loose the trapped air.
hina
Can i make these a week in advance and freeze them? And just defrost them a day before the party?
msnehamathur
I am afraid Hina that these will keep good after freezing.
lahari
Hi neha…your recipe was amazing..tried it yesterday but the mango layer is not set yet…what can do to make it set ..plss do help me..waitjng for ur reply..
msnehamathur
Did you refrigerate it and added gelatin?
msnehamathur
Hello Lahari. Sorry for replying so late. For some reason I just missed the comment. I hope you have added the gelatin as mentioned in the recipe.
kushi
Its gorgeous!Treat to watch.loved it
msnehamathur
Thnx Kushi
elisabeth
Hi
in the mangomousse layer you say 2 cups of whipped cream. Is the amount after you have whipped the cream? If yes, how much cream is it before whipping? Here you say cool for 5-6 hours instead of refrigerate. Whats the difference?
How long in advance can I do the desert?
msnehamathur
Hello Elisabeth. The cream would be approximately 3/4 cup before whipping. Cool is same as refrigerate. I will edit it as refrigerate is the correct term. You can make this cake 2 days in advance.
Asha Subhedar
How big are the glasses
msnehamathur
These are shot glasses.
Asha subhedsr
When cream is whipped….it “,falls” after some time and loses its stiffness…..will the mousse not go flat…like whipped cream does???…..perhaps the gelatin prevents this????
Was thinking of making this one day in advance….hence my concern.
THANK YOU.
msnehamathur
If the cream is whipped properly, It should not fall. Use a high fat cream to whip. Hope it works for you.
Thnx
Esther
Thanks for sharing this yummy recipe. Will this works if I replace mango with strawberry.
msnehamathur
Hi Esther. It should definitely work.
Jeans
How many servings does your recipe make?
msnehamathur
Hi, It will make 10-12 servings.
Iffath
Hi Neha … which cream do u use can’t find heavy cream
Neha Mathur
You can use any cream for this recipe. Even Amul will do.
Iffath irfan
Thank you