Mango Panna Cotta

Presented by: Robert Ebberts | Memorial Hospital, Yakima

serves 4


  • 5 mangoes
  • 2 Tbsp sugar
  • 1 cup sugar
  • 3 Tbsp cold water
  • 1 1/4 tsp unflavored gelatin
  • 2/3 cup cold water
  • 1/4 tsp unflavored gelatin
  • 1 1/3 cup heavy cream
  • 2 Tbsp lemon juice


Cut one mango into 1/4 inch cubes, place in a small bowl and toss with 2 tablespoons of sugar. Let stand 15 minutes.

Meanwhile, puree and strain the remaining four mangoes. You should have 2 1/2 cups. Reserve 1/2 cup.

In a small bowl sprinkle 1 1/4 teaspoon gelatin over 3 tablespoons of cold water; bloom for 5 minutes. In a medium sauce pan combine cream and remaining cup of sugar. Heat over a medium high heat until sugar is dissolved. Add 2 cups mango puree and gelatin, cook until gelatin is dissolved, about 2 minutes. Transfer to an ice bath.

Divide mango cubes between the serving glasses. Pour 1/2 cup chilled mango into each. Refrigerate for 2 hours until set.

Sprinkle 1/4 teaspoon of gelatin over 2/3 cup water; bloom for 5 minutes. In a sauce pan, heat reserved 1/2 cup mango puree with lemon juice. Add gelatin; cook until dissolved, and then transfer to an ice bath.

Pour 2 tablespoons mixture in a thin layer over the mango cream in each glass. Cover and chill for 5 hours or overnight.


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