Dairy Farmers of Canada

Mango Panna Cotta

This dessert is easy to make and has a light, velvety texture. Mango adds a stunning colour and its exotic flavour is accented by warm spices

  • Prep: 15 min
  • Cooking: 5 min
  • Refrigeration: 2 h
Yields 6 servings
Mango Panna Cotta


  • 1 pouch (1/4 oz/7 g) unflavoured gelatin
  • 1/2 cup (125 mL) milk
  • 1 1/2 cups (375 mL) 35 % cream
  • 2 tbsp (30 mL) packed brown sugar
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground ginger
  • 1 cup (250 mL) sweetened canned mango puree or frozen mango thawed and pureed
  • Cinnamon-sugar (optional)
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In a measuring cup or bowl, sprinkle gelatin over milk; let stand for 5 minutes to soften. Meanwhile, in a saucepan over medium heat, gently whisk together cream, sugar, cinnamon and ginger; heat until bubbles form around the edge. Remove from heat.

Stir in gelatin mixture, stirring to dissolve gelatin. Whisk in mango puree. Pour into 6 ramekins; tap each dish on the counter lightly to release any air bubbles. Refrigerate until set, about 2 hours or up to 1 day.

To serve, set ramekins in a shallow dish half-filled with hot water for 1 to 2 minutes. Wipe dishes dry, run a knife around the edge of custard and invert onto serving plates to unmold. If desired, serve sprinkled with cinnamon-sugar.


Canned mango puree, often made from Alfonso mangos can be found with Indian foods in supermarkets or specialty stores.

Variation: If you have very ripe fresh mangos, use 1 large or 2 Atulfo or Alfonso mangos in place of the canned puree. Increase brown sugar to 1/4 cup (60 mL). Peel mango and puree with sugar.

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Nutritional information

Per serving
Energy: 268 Calories
Protein: 3 g
Carbohydrate: 18 g
Fat: 21 g
Sodium: 37 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 74 mg
Riboflavin: 7 %
Vitamin A: 41 %
Vitamin C: 21 %
Vitamin D: 20 %