Creamy Coconut Mango Panna Cotta

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Creamy coconut mango panna cotta is topped with sun-drenched mango and features a base of sweet dates and walnuts.

Easy to make and lightened up with Greek yogurt rather than rich cream, it makes an elegant dessert that’s the perfect finish for a special occasion, Mother’s Day or entertaining.

Why We Love This Panna Cotta Recipe

Over the past few months I’ve spent quite a bit of time exploring southern Italy. One of the classic desserts I learned how to make — along with favourites like  Italian Butterball Cookies, gelato and tiramisù — is panna cotta.

Here’s why this version is my favourite recipes of the popular moulded and chilled dessert (which means “cooked cream” in Italian):

Versatile: You can top it with other seasonal fruits, caramel sauce or liqueur.

Lower in Fat: This recipe for vanilla panna cotta features Greek yogurt, milk and light coconut milk rather than heavy cream.

Delicious Textures and Flavour: A naturally sweet Medjool date and walnut base adds the perfect nutty crunch to every bite.

Easy to Make: Unlike cooked custards such as crème caramel and crème brulée, panna cotta doesn’t need to be cooked in a bain-marie or in the oven in a water bath. This makes panna cotta much easier to prepare.

Ideal for Spring: It’s made by dissolving gelatin in warm milk and chilling rather than cooking. This makes it especially appealing as a spring or summer dessert when you don’t want to turn on the oven. It’s pretty when served as part of a dessert table with Mini Kahlua Cheesecakes, Lime Coconut Cookies, Crispy Champurradas and Mini Kiwi and Coconut Chia Puddings. 

Ingredients for Mango Coconut Panna Cotta

Begin by selecting ripe mangos. In my recipe for No-Bake Mango Pie, I discuss the various varieties of mangos available throughout the world.

I haven’t yet met a variety of mango I don’t love. In my opinion they’re all delicious – but the best mangos to use for this recipe are the ataulfo variety. They’re sweet, yet firm enough to hold their shape and look beautiful without going mushy.

Another key ingredient is a white balsamic vinegar. When choosing a balsamic vinegar, use a high quality balsamic vinegar from Modena, Italy, one without artificial additives.

For everyday use I count on the Olio Carli brands of Aged Balsamic Vinegars, produced in Vignola (Emilia Romagna).

White balsamic vinegar combines white wine vinegar with aromatic grape musts from varieties such as Moscato and Trebbiano grapes. While it has the intense flavour of dark balsamic vinegar, it has a more subtle fruity aroma and a soft golden colour.

This makes it ideal for light-coloured desserts where you want the tangy flavour, but not the deep red colour, of dark balsamic vinegar.

Look for it in well-stocked Italian grocers such as Maselli’s Grocers on the Danforth in Toronto or  buy it online on Amazon.

If you don’t have white balsamic vinegar, substitute champagne vinegar or dissolve a half teaspoon of sugar or honey into 1 1/2 teaspoons of regular white vinegar.

Step by Step Instructions

Peel and chop the mangoes into bite sized pieces and mix with balsamic vinegar. Allow the mixture to marinate while you prepare the rest of the recipe.

Chop the fresh mango into bite sized pieces. While the mangoes are marinating, prepare the base. Add the walnuts or pecans to food processor and process into a meal. Remove and set aside.

Add the dates to food processor and chop into small pieces. Then add nuts back in and blend.

Spoon into the  bottom of parfait glasses, mason jars or other clear glass serving cups. Place in the refrigerator to chill.

Stir together 2 tablespoon cold water and 1 ½ teaspoon unflavoured gelatin in a bowl. Let stand for 5 minutes.

Bring 1 cup light coconut milk, ¼ cup granulated white sugar, 3 Tablespoons unsweetened flaked coconut and ½ teaspoon vanilla extract to a simmer in a saucepan over a medium heat.

Remove from heat. Strain. Discard the flaked coconut solids and whisk in gelatin mixture.

Strain the coconut solids from the liquid. Then, add the one cup of plain 2% fat Greek yogurt and ¼ cup of whole milk to the gelatin and coconut liquid,  using a whisk to mix thoroughly but gently.

Assemble by dividing the filling among four dishes on top of the date base. Top the panna cotta with the mango and balsamic vinegar mixture.

Assemble by pouring the coconut mixture onto the base and topping with the mango mixture. Chill for two hours and garnish with sprigs of fresh mint before serving.

Variations

For an even easier option, omit the base and serve the panna cotta plain and topped with mangos.

Expert Tips

• Vegetarians and vegans can adapt this recipe by substituting agar ( a seaweed product) for the gelatin (an animal product). Be sure to follow the directions on the package of agar agar flakes or agar agar powder as  agar needs to be cooked in order for it to set. It will also be slightly firmer  than gelatin.
• If you don’t have white balsamic vinegar, you can substitute champagne vinegar or dissolve a half teaspoon of sugar or honey into 1 1/2 teaspoons of regular white vinegar.
• Got extra mangoes? Use them up in this easy recipe for vegan mango sorbet – made without sugar!

• Wondering what to do with extra coconut milk? Try this recipe for a posh Coconut Chia Kiwi Parfait, created especially for Afternoon Tea at the Shangri- La Hotel in Toronto. Not only is it delicious but it’s vegan and gluten-free!

Recipe

FAQs

What is the difference between panna cotta and crème caramel?

Although panna cotta and crème caramel look similar, they are quite different.  Unlike crème caramel (or flan), panna cotta does not contain eggs. Crème caramel, bathed with liquid caramel, and crème brulée, with its crackly topping of caramel,  are both made with an egg custard while panna cotta is made with heavy cream.

More Mango Recipes to Enjoy

For more mango and date recipes, check out these posts:

• No-Bake Mango Pie  
• Sparkling Mango Cocktail 
• Mango and Black Bean Salsa 
• 25 Best Mango Recipes from Around the World 

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