If you think making a show-stopping dessert has to be complicated, this unbelievably easy mango lychee panna cotta is about to change your mind. We’re talking about a dessert that looks like it came from a high-end restaurant but is secretly one of the simplest things you can whip up in your kitchen. It’s a creamy, dreamy, and refreshing treat that requires absolutely no baking. Honestly, the hardest part is just waiting for it to set in the fridge.
This isn’t just another dessert recipe; it’s your new secret weapon for dinner parties, a perfect cooling summer dessert for hot afternoons, or just a little bit of self-indulgence after a long week. It combines the silky smoothness of a classic Italian panna cotta with an exotic twist of sweet lychees and a vibrant, tangy mango jelly topping. The result is a beautifully layered, elegant dessert that tastes even better than it looks.
So, if you’re ready to wow your friends and family with minimal effort, you’ve come to the right place. Let’s get started.
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What is Panna Cotta?
Before we get into the tropical goodness, let’s have a quick chat about what panna cotta actually is. In Italian, “panna cotta” literally means “cooked cream.” And that’s pretty much what it is! At its core, it’s a simple dessert made from cream, sugar, and a setting agent, which is usually gelatin (FDA). The cream is warmed with sugar to dissolve it, then gelatin is added, and the mixture is left to chill until it’s set.
The magic of a good panna cotta is its texture. It shouldn’t be stiff and rubbery like a Jell-O mold. Instead, it should be just firm enough to hold its shape, with a delicate, melt-in-your-mouth quality. It should have a gentle wobble that promises a super creamy dessert experience. It’s a wonderfully simple canvas that can be flavored with anything from vanilla and coffee to fruit purees, which is exactly what we’re doing today with our mango and lychee version.
Recommended Ingredients
Organic Coconut Milk Full Fat
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365 by Whole Foods Market, Organic Sugar
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Mango Lychee Panna Cotta Recipe (So Simple!)
A delicious and elegant layered dessert featuring a smooth, creamy lychee panna cotta base topped with a vibrant, sweet mango jelly.
- Total Time: 4 hours 40 minutes
- Yield: 4 servings 1x
Ingredients
For Panna Cotta:
1 cup Milk
1 cup Fresh Cream
1/2 cup Sugar
1.5 tbsp Gelatin
1 tsp Vanilla Essence
1 cup Chopped Lychee (canned or fresh)
For Mango Jelly:
1 cup Mango Puree
2 tbsp Sugar
1 tbsp Gelatin
Instructions
1. First, in a bowl, mix 1.5 tbsp of gelatin with 3 tbsp of water and set it aside to bloom.
2. In a pan, add milk, fresh cream, and sugar. Bring it to a boil, stirring continuously.
3. Turn off the flame and add the bloomed gelatin and vanilla essence to the pan. Mix well until the gelatin is completely dissolved.
4. Let the mixture cool down slightly, then add the chopped lychee.
5. Pour the panna cotta mixture into serving glasses or bowls.
6. Refrigerate for at least 2 hours or until it is set.
7. For the mango jelly, mix 1 tbsp of gelatin in 2 tbsp of water and set it aside to bloom.
8. In another pan, heat the mango puree and sugar until the sugar dissolves.
9. Turn off the flame and add the bloomed gelatin. Mix well until fully dissolved.
10. Let the mango mixture cool down completely.
11. Once cooled, pour the mango jelly over the set panna cotta layer.
12. Refrigerate again for 1-2 hours until the jelly is firm.
13. Garnish with fresh fruits before serving.
Notes
Ensure the panna cotta is fully set before adding the mango jelly layer to prevent them from mixing.
Allow the mango jelly mixture to cool to room temperature before pouring it over the panna cotta.
Adjust sugar according to the sweetness of your fruits.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilled, No-Bake
- Cuisine: Italian-Inspired, Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass
- Calories: 350
- Sugar: 30g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Why This No-Bake Dessert is a Must-Try
You know those recipes that are almost too good to be true? This is one of them. This no bake dessert is a total game-changer, and here’s why you’re going to fall in love with it.
First off, the flavor combination is just out of this world. The subtle, floral sweetness of lychee infused into a rich, creamy base of coconut milk (USDA) is a match made in heaven. Then, you top it with a bright, slightly tart mango jelly that cuts through the richness perfectly. It’s a tropical dessert that tastes like a vacation in a glass. Each spoonful is a perfect balance of creamy, fruity, sweet, and tangy.
Second, it’s ridiculously easy to make. If you can heat milk on a stove, you can make this panna cotta. There’s no complicated technique, no special equipment needed, and definitely no oven required. This makes it the perfect dessert for warmer months when you’d rather do anything else than turn on your oven. It’s all about simple steps and a little bit of patience while it chills.
And finally, it’s a showstopper. The beautiful layers of pale, creamy panna cotta and vibrant orange jelly look incredibly impressive. Whether you serve it in glasses, ramekins, or unmolded onto a plate, it always looks elegant and sophisticated. Your guests will think you slaved away for hours, but you and I will know the truth. It’s the perfect high-impact, low-effort dessert.
Ingredients You’ll Need
Let’s get our ingredients in order. The recipe is broken down into two simple components: the panna cotta base and the mango jelly top. Using high-quality ingredients will really make a difference here, especially the coconut milk and fruit.
For the Creamy Lychee Panna Cotta
This is the heart of our dessert—the creamy, wobbly base.
- 1 (13.5 oz / 400ml) can of full-fat
coconut milk: Don’t skimp here! Full-fat is essential for that rich, creamy texture. A low-fat version just won’t set the same way. - 1 cup (240ml) heavy cream: This adds another layer of richness and helps create that classic panna cotta mouthfeel.
- 1/2 cup (100g) granulated sugar: You can adjust this slightly depending on the sweetness of your lychees.
- 1 (20 oz / 565g) can of lychees in syrup: We’ll be using both the fruit and the syrup, so don’t throw that liquid away!
- 2 1/4 teaspoons (about 7g) unflavored gelatin powder: This is one standard packet of gelatin. It’s the magic ingredient that gives our panna cotta its signature wobble.
For the Vibrant Mango Jelly
This fruity topping adds a pop of color and a tangy contrast.
- 1 1/2 cups (about 300g) ripe mango puree: You can use fresh or frozen mangoes. If using fresh, make sure they are super ripe and sweet for the best flavor.
- 3 tablespoons (45g) granulated sugar: Again, adjust based on your mango’s sweetness.
- 1/4 cup (60ml) water: To help dissolve the gelatin.
- 1 1/2 teaspoons (about 5g) unflavored gelatin powder: A little less than the base, as we want a slightly softer jelly layer.
How to Make Mango Lychee Panna Cotta (Step-by-Step)
Alright, time for the fun part! Follow these steps, and you’ll have a perfect mango lychee panna cotta in no time.
Step 1: Prepare the Gelatin for the Panna Cotta Pour 1/4 cup of the lychee syrup from the can into a small bowl. Sprinkle the 2 1/4 teaspoons of gelatin powder over the top and let it sit for about 5-10 minutes. This is called “blooming” the gelatin. It allows the granules to absorb the liquid and soften, which helps it dissolve smoothly later on.
Step 2: Heat the Panna Cotta Base In a medium saucepan, combine the coconut milk, heavy cream, and 1/2 cup of sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture is steaming. Don’t let it boil! If it boils, it can cause the cream to separate.
Step 3: Dissolve the Gelatin Once the cream mixture is hot, remove it from the heat. Add the bloomed gelatin mixture to the saucepan and whisk continuously until the gelatin is completely dissolved. You shouldn’t see any granules.
Step 4: Add the Lychee Flavor Take about 10-12 of the canned lychees and chop them into small pieces. Stir them into the panna cotta mixture. This will give you lovely little bursts of fruit throughout the dessert.
Step 5: Pour and Chill Divide the mixture evenly among 6 small glasses, ramekins, or jars. You want to fill them about two-thirds of the way to leave room for the mango jelly. Place them in the refrigerator and let them chill for at least 4 hours, or until fully set. The panna cotta should be firm to the touch but still have a slight jiggle.
Step 6: Make the Mango Jelly About 30 minutes before the panna cotta is fully set, you can start on the jelly. First, bloom the remaining 1 1/2 teaspoons of gelatin in the 1/4 cup of water. While that’s blooming, combine the mango puree and 3 tablespoons of sugar in a small saucepan. Heat over medium-low heat until the sugar dissolves. Again, don’t let it boil.
Step 7: Finish the Jelly and Add the Top Layer Remove the mango puree from the heat and whisk in the bloomed gelatin until it’s completely dissolved. Let the mixture cool down at room temperature for about 15-20 minutes. You don’t want to pour hot jelly onto your chilled panna cotta, or it could melt the top layer. Once the jelly is lukewarm, carefully spoon it over the set panna cotta.
Step 8: Final Chill Return the desserts to the refrigerator and chill for another 2 hours, or until the mango jelly is firm. And that’s it! Your stunning mango lychee panna cotta is ready.
Expert Tips for Perfect Results
Want to make sure your panna cotta is flawless every single time? Here are a few tips from my own trial-and-error sessions in the kitchen.
- Don’t Boil the Cream: I can’t stress this enough. Boiling can cause the dairy to curdle or separate, and it can also weaken the gelatin’s setting power. A gentle steam is all you need.
- Ensure the Gelatin is Fully Dissolved: Before you pour the mixture into your glasses, double-check that the gelatin is completely dissolved. If you see any grainy bits, you can strain the mixture through a fine-mesh sieve for an ultra-smooth texture.
- Taste and Adjust Sweetness: The sweetness of canned fruits and fresh mangoes can vary a lot. Before you add the gelatin, give your cream and mango mixtures a little taste. You can easily add another tablespoon of sugar if you think it needs it.
- Cool the Jelly Layer: Patience is key! Pouring warm jelly over the chilled panna cotta will cause the layers to bleed into each other. Let it cool to room temperature before layering. You want it cool but still liquid enough to pour easily.
Recipe Variations & Substitutions
One of the best things about this recipe is how adaptable it is. You can easily switch things up based on what you have on hand or your dietary preferences. Here are a few ideas to get you started.
- Try Different Fruits: Not a fan of mango or lychee? No problem! This fruit panna cotta base is incredibly versatile.
- For the panna cotta base: Instead of lychee, you could infuse the cream with raspberry puree, passion fruit pulp, or even a bit of rosewater for a floral note.
- For the jelly topping: Almost any fruit works here. A tart raspberry or passion fruit jelly would be a fantastic contrast to the creamy base. Strawberry or peach jelly would also be delicious.
- Making it a Vegan Panna Cotta: This is a super easy swap! To make this recipe completely vegan, you’ll need to make two changes.
- Replace the heavy cream with more full-fat coconut milk or a high-quality vegan cream alternative.
- Swap the gelatin for agar-agar powder. Agar-agar is a seaweed-based gelling agent that’s perfect for vegan desserts. As a general rule, you’ll need about half as much agar-agar as gelatin. For this recipe, try using 1 teaspoon of agar-agar powder for the panna cotta base and 3/4 teaspoon for the jelly. Unlike gelatin, you need to boil the liquid with the agar-agar for a minute or two to activate it.
- Dairy Options: If you’re not a fan of coconut, you can make a more traditional panna cotta by using all heavy cream or a mix of heavy cream and whole milk. The lychee panna cotta flavor will still be amazing.
Serving and Storage
When you’re ready to serve, you can garnish your panna cotta with some fresh diced mango, a few whole lychees, or a sprig of mint. It adds a nice touch of freshness and makes it look even more beautiful.
You can serve this dessert directly in the glasses or jars you set it in. If you want to unmold it, lightly grease your ramekins with a neutral oil before pouring in the panna cotta mixture. To unmold, dip the bottom of the ramekin in warm water for about 10-15 seconds, then run a thin knife around the edge and invert it onto a plate.
As for storage, this is a great make-ahead dessert. You can keep the panna cotta covered in the refrigerator for up to 3-4 days. The texture will be at its best in the first two days, though. I wouldn’t recommend freezing it, as the texture can become icy and unpleasant upon thawing.
Troubleshooting Common Panna Cotta Problems
Sometimes things don’t go exactly as planned in the kitchen, and that’s okay! Here’s how to fix a few common panna cotta issues.
- Problem: My panna cotta didn’t set!
- Why it happened: This is the most common issue and it usually comes down to the gelatin. It could be that your gelatin was old and lost its potency, you didn’t use enough, or it didn’t dissolve properly. Another culprit could be using certain fresh fruits like pineapple, kiwi, or papaya in the base, as they contain enzymes that break down gelatin.
- How to fix it: If it’s just a soupy mess after hours in the fridge, you can pour the mixture back into a saucepan, gently reheat it, and add a little more bloomed gelatin. Whisk well to dissolve it, then pour it back into your glasses and try chilling it again.
- Problem: My panna cotta is rubbery and stiff.
- Why it happened: This one is simple: you used too much gelatin. It’s an easy mistake to make, but it will definitely ruin that delicate, creamy texture we’re aiming for.
- How to fix it: Unfortunately, you can’t really fix this once it’s set. Just make a note to use a little less gelatin next time. Remember, you want a gentle wobble, not a stiff block.
- Problem: My panna cotta is grainy or has separated.
- Why it happened: A grainy texture usually means the gelatin didn’t dissolve completely. A separated or curdled texture means you likely overheated or boiled the cream mixture.
- How to fix it: To prevent graininess, always make sure your gelatin is fully dissolved by whisking thoroughly and straining if needed. To avoid separation, keep a close eye on your saucepan and never let the mixture come to a rolling boil.
