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Home » Recipes » Desserts » Light Mango Coconut Panna Cotta

Light Mango Coconut Panna Cotta

Posted March 27, 2019, Updated April 24, 2021 //  by Michele Peterson 7 Comments

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Cool, creamy mango coconut 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  meal. 

Mango Coconut panna cotta with dates and walnuts
This mango coconut panna cotta is an easy, delicious dessert

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

This popular moulded and chilled dessert (which means “cooked cream” in Italian), is served plain or topped with seasonal fruits, caramel sauce or liqueur.

Mango season is an ideal time to make a tropical version of this delicious dessert. For this version of mango panna cotta, I’ve lightened up the traditional recipe for vanilla panna cotta by using Greek yogurt, milk and light coconut milk rather than heavy cream.

I’ve used sweet Medjool dates and walnuts to create a crunchy base, but for an even easier option you can omit the base and serve the panna cotta plain and topped with mangos.

Difference Between Panna Cotta and Crème Caramel Flan

Although panna cotta and crème caramel look similar, they are quite different.  Unlike crème caramel (known as flan in Mexico and other countries in Latin America), 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.

There’s another important difference between panna cotta and custard. 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.

It’s made by dissolving gelatin in warm milk and chilling rather than cooking. This makes panna cotta much easier to prepare and especially appealing as a spring or summer dessert when you don’t want to turn on the oven.

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.

Mangos in Sunday street market in Playa del Carmen Mexico
Use ripe mangoes in this panna cotta recipe

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.

How much money do you need to spend to purchase a good quality balsamic vinegar? While researching a story on balsamic vinegars for LUXE magazine, I interviewed several producers of quality balsamic vinegars and sampled a variety of white and dark balsamic vinegars, including a prized aged version that sold for $500 USD for a single bottle.

I learned that while it’s possible to spend a fortune on luxury balsamic vinegar, it’s possible to find a quality balsamic vinegar for much less. For everyday use I count on the  Olio Carli brands of Aged Balsamic Vinegars. They produce both a dark and a white balsamic vinegar as well as several other products such as chile-infused oils.

Produced in Vignola (Emilia Romagna), their dark balsamic vinegar is aged for 12 months in select barrels (barriques) of oak, chestnut and cherry.  It’s 100% natural, caramel-free and has a beautiful flavour that’s very versatile. This makes it perfect for desserts, salad dressings and roasted vegetables where you want a rich, caramel flavour and colour.

White balsamic vinegar combines white wine vinegar with aromatic grape musts from varieties such as Moscato and Trebbiano grapes grown in the Modena region of Italy. While white balsamic vinegar 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 or dishes where you want the tangy flavour, but not the deep red colour, of dark balsamic vinegar.

While you might be reluctant to add another vinegar to your pantry, the good news is that a 250 ml (8.45 ounce) jar of either white or dark Olio Carli balsamic vinegar is $9.99 USD in most shops. In my opinion, you can’t get a better balsamic vinegar for the price!

Look for it in well-stocked Italian grocers such as Maselli’s Grocers on the Danforth in Toronto or  buy it online on Amazon, where you can find both the  Dark Olio Carli Balsamic Vinegar  and the White Olio Carli Balsamic Vinegar. 

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.

How to Make Mango Coconut Panna Cotta

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.

Chopped fresh mango for Coconut Mango Panna Cotta
Chop the fresh mango into bite sized pieces.

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.

Blend the Medjool dates with walnuts in a food processor
Blend the Medjool dates with walnuts in a food processor

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.

Medjool dates and walnuts as a base for panna cotta
Medjool dates and walnuts make a delicious base for mango panna cotta

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.

coconut for mango panna cotta
Strain the coconut solids from the liquid with a sieve

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.

Mix the Greek yogurt and milk with the strained solids and gelatin
Mix the Greek yogurt and milk with the strained solids and gelatin

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.

Coconut Mango Panna Cotta Close-up

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.

Tips for Making Mango Coconut Panna Cotta

  • 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!  
Coconut Mango Panna Cotta
Garnish the panna cotta with fresh mint
  • 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!  
Mango Coconut panna cotta with dates and walnuts
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4.86 from 7 votes

Light Mango Coconut Panna Cotta

This cool, creamy mango coconut panna cotta is topped with sun-drenched mango and features a base of sweet dates and walnuts. Easy to make, and made with Greek yogurt rather than cream, it's an elegant spring dessert. 
Prep Time15 mins
Cook Time10 mins
Chilling time2 hrs
Total Time25 mins
Course: Dessert
Cuisine: Italian
Servings: 4
Calories: 405kcal
Author: Michele Peterson

Ingredients

Mango Topping

  • 1 cup fresh mango cubed
  • 1 1/2 tsp white balsamic vinegar

Date Walnut Base

  • 1/2 cup Medjool dates packed and pitted
  • 1/2 cup walnuts raw, shelled

Second layer

  • 2 tbsp cold water
  • 1 1/2 tsp gelatin unflavoured
  • 1 cup coconut milk light from a can
  • 1/4 cup white sugar
  • 3 tablespoon flaked dried coconut unsweetened
  • 1/2 tsp vanilla extract
  • 1 cup plain 2% Greek yogurt
  • 1/3 cup whole milk
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Instructions

Mango Topping

  • Stir together 1 cup cubed fresh mango and 1 ½ teaspoon white balsamic vinegar in a non-metal bowl. Chill while preparing rest of recipe.

Date Walnut Base

  • Add walnuts to food processor and process into a meal.  
  • Remove and set aside. 
  • Add dates to food processor and chop into small pieces.  
  • Then add walnuts back in and blend. 

Second Layer

  • Stir together cold water and unflavoured gelatin in a bowl.  Let stand for 5 minutes. 
  • Bring light coconut milk, granulated white sugar, unsweetened flaked coconut and vanilla extract to a simmer in a saucepan over a medium heat. 
  • Remove from heat. Strain. 
  • Discard solids and whisk in gelatin mixture. 
  • Add Greek yogurt and whole milk. Whisk until well blended.  

Assemble

  • Divide date/nut mixture and press onto bottom layer of each of 4 parfait dishes or small mason jars. 
  • Divide filling among four dishes on top of date base. 
  • Top with balsamic mango mixture. 
  • Chill for two hours
  • Garnish with fresh mint. 

Notes

  1. Use fresh mango that's ripe but not mushy.
  2. 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.
  3. For a vegetarian or vegan version, substitute agar agar for gelatin according to package directions. The panna cotta will be firmer using agar. 

Nutrition

Calories: 405kcal | Carbohydrates: 40g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 4mg | Sodium: 39mg | Potassium: 503mg | Fiber: 3g | Sugar: 33g | Vitamin A: 505IU | Vitamin C: 15.6mg | Calcium: 119mg | Iron: 2.6mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

You Might Also Enjoy:

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

  • No-Bake Mango Pie  
  • Sparkling Mango Cocktail 
  • Mango and Black Bean Salsa 
  • Healthy Energy Balls with Dates 
  • 25 Best Mango Recipes from Around the World 

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Mango Coconut Panna Cotta in parfait dish

Mango Coconut Panna Cotta

Michele Peterson
Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

« Traditional Food in Aruba: 19 Must-Try Dishes
Top 10 London Food Tours (Pubs, Afternoon Tea, Cheese) »

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

Previous Post: «Keshi Yena a traditional food in Aruba Credit Eat Local Aruba Traditional Food in Aruba: 19 Must-Try Dishes
Next Post: Top 10 London Food Tours (Pubs, Afternoon Tea, Cheese) Six scones with clotted cream in a London bakery window.»

Reader Interactions

Comments

  1. Edyta

    March 27, 2019 at 10:51 am

    5 stars
    Pana cotta is my favorite dessert and the combination of tropical flavors like coconut and mango makes it an irresistible dessert. Great recipe.

    Reply
  2. Dannii

    March 27, 2019 at 10:50 am

    5 stars
    What a lovely light and fresh Spring dish. This would be perfect for serving up at a dinner party.

    Reply
  3. Lisa | Garlic & Zest

    March 27, 2019 at 10:49 am

    5 stars
    This is an absolutely gorgeous panna cotta! Love the tropical coconut and mango flavors and I’m really intrigued by the white balsamic vinegar. This dessert would be perfect for Easter or Mother’s Day.

    Reply
    • Michele Peterson

      March 27, 2019 at 10:51 am

      Bright yellow is definitely a colour for spring isn’t it!

  4. Katie

    March 27, 2019 at 10:43 am

    5 stars
    Wowieeee!!! I have GOT to make this! My dad loves making panna cotta too, so I’ll be sharing the recipe with him too. Mangos are so delicious and I never thought of using them like this

    Reply
  5. Alina | Cooking Journey Blog

    March 27, 2019 at 10:14 am

    5 stars
    We are really fans of panna cotta! Such an easy and tasty desserts. Love your idea of the base for this desserts – healthy and filling. And those mango cubes on top make everything so much more vibrant and delicious!

    Reply
    • Michele Peterson

      March 27, 2019 at 10:50 am

      Yes, mango is such a cheerful looking fruit isn’t it!

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Michele Peterson in Tuscany Italy Credit Insight Vacations.

Hi, I'm Michele! Welcome to A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 1.5 million readers annually! 

Along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

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