Name: Mango Panna Cotta
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 300ml thickened cream; 150gm white chocolate; 1/2 cup chopped mango; 3/4 cup milk; 1 tbsp boiled water; 2 tsp gelatine powder; 2 tbsp castor sugar

Make your next dessert a Panna Cotta and give it a mango twist this mango season! Mango Panna Cotta Recipe is rich, smooth, decadent and super easy to make! This Italian dessert is the easiest make ahead dessert recipe and is perfect for a dinner party or a family gathering.

Everyone loves a quick and easy dessert recipe that takes only 15 minutes to prepare!

What is a Panna Cotta?

Panna Cotta is an Italian dessert that is translated as cooked heavy cream. It is made with sugar, milk, cream and gelatine. Panna Cotta cannot be made without gelatine as the cream would not set. It simply takes 15 minutes to prepare this amazingly delicious and decadent dessert and can be made ahead of time. It lasts well for a few days in the fridge.

This easy Mango Panna Cotta is creamy, fruity and sweet. Perfect dessert for any occasion that nobody can resist!

Panna Cotta Variations

The flavours and variations for a Panna Cotta are endless. From a plain vanilla to a fruity flavour such as strawberry or mango or simply coffee. To give it a particular fruit flavour add the puree to the milk and cream mixture or the chopped fruit chunks. For this recipe as the mango season is in season, I have used mango chunks but you can also use mango puree instead. Some other options are blueberry, strawberry, raspberry, coffee syrup, cinnamon and cardamom.

Why should you use mangoes?

I have used mangoes because it’s raining mangoes in our house. We have a huge mango tree in our backyard and those are the best mangoes I’ve ever eaten. They are sweet and juicy! But mangoes have a lot of added benefits too.

Mangoes provide 2/3 of your daily Vitamin C, 35% of Vitamin A and 12% of fibre.
Mangoes are also cholesterol free and fat free, making them a perfect snack anytime of the day.
It also contains folate, B6, iron and a little calcium, zinc and vitamin E.

Looking for more dessert recipes?

I hope you enjoy this creamy, fruity and velvety mango dessert recipe!

Mango Panna Cotta

Recipe by Ishana PassiCourse: DessertsCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Total time

hours

minutes

Mango Panna Cotta Recipe is rich, smooth, decadent and super easy to make! This Italian dessert is the easiest make ahead dessert recipe and is perfect for a dinner party or a family gathering.

Ingredients

300ml thickened cream
150gm white chocolate
1/2 cup chopped mango
3/4 cup milk
1 tbsp boiled water
2 tsp gelatine powder
2 tbsp castor sugar

Directions

Grease 86 cup moulds and arrange them on a baking tray. In a sauce pan, combine the milk, cream, chocolate and sugar. Stir over low heat until melted. Do not boil.
In a small jug whisk together the gelatine and boiling water vigorously with a fork. Until dissolved. Cool slightly and mix it into the cream mixture.
Pour the cream mixture in to the moulds. Evenly distribute the chopped mangoes into the moulds.
Cover the moulds with cling film and allow it to chill for 3 hours or overnight in the fridge.
To serve gently slide the panna cotta from the mould and serve immediately with chopped mangoes and crushed biscuits.

Recipe Video

Fluffy and rich, yet light as a cloud! So chocolatey that it just melts in your mouth! Don’t be fooled by the French name, this Chocolate Mousse is easier to make than you might think!

This is one of the dessert recipes that you can whip up on a busy day! Chocolate mousse is one of the easiest desserts to make! All that is needed is a hand mixer, spatula and easily available ingredients from your pantry! And the chocolate mousse is ready to go!

This easy mousse recipe is equally delicious and versatile. Eat it on its own or layer it in a trifle or cake!

It’s a no bake, creamy, chocolatey mousse that you will love!

I have tried many recipes before but never found the perfect one. Some were too complicated and required many ingredients or others never yielded the best results. So, after many hits and trials here I am with the best chocolate mousse recipe!

When deciding on a recipe I always search for the one which has minimum ingredients and those that are easily available in an Indian market. This recipe is exactly what you would want if you search for the same. It is not only an easy recipe but also tastes amazingly delicious!

ingredients-chocolate-mousse-recipe-spoonful-stories

I can guarantee this because both my younger brothers finished two cocktail glasses of this chocolate mousse within minutes!

Because my brothers like vanilla flavour the most, so I have used vanilla essence. But feel free to incorporate any flavour into the egg yolks that you like. Lemon, orange, coffee, caramel, brandy, bourbon, rum, cinnamon, nutmeg or clove are a few ideas that you might like.

Serving the Mousse

The chocolate mousse can be served in martini glasses, champagne flutes, espresso cups, tea cups or fancy small bowls. Or if you’re hosting a dinner party, serve the chocolate mousse in shot glasses to give the guests a small taste.

This dessert recipe requires the mousse to set in the refrigerator for at least 2-3 hours or overnight. Before refrigerating the mousse cover the glasses with plastic wrap.

How-to-make-chocolate-mousse-glasses-spoonful-stories

Tips for the Best Chocolate Mousse

Quality of the chocolate – The recipe has a very few ingredients, the better the quality of the chocolate – the best flavour will shine through. It is important to choose the right chocolate for the mousse. The higher the percentage of cacao chocolate, the more bitter it will be. I personally like the mousse with a dark chocolate flavour so I have used dark chocolate.

Melting the chocolate – There are two ways of melting the chocolate. The traditional method is melting over simmering water. Place the roughly chopped chocolate in a large bowl which fits perfectly over a pot of simmering water. Make sure the water doesn’t touch the bowl of chocolate. In a few minutes, the chocolate will melt without much stirring required. Remove from heat and set aside when most of the chocolate is melted. Stir a few times.

The second method required a microwave. This is a quicker method of melting chocolate but make sure to keep an eye on it. Place the roughly chopped chocolate in a bowl and microwave for 12 seconds. Take it out and give it a quick stir and microwave for 10 seconds. This process might have to be repeated a few times until the chocolate is fully melted.

You cannot melt the chocolate straight for 30 seconds as this would melt the chocolate unevenly and might burn it too.

Whipping – Make sure to whip the egg whited until foamy until stiff peaks are formed. Don’t over whip as this would split the egg whites.

Ribbon Stage – The egg yolks and the melted chocolate need to be whipped until they reach what is called a ribbon stage. The ribbon stage is when the mixture of the egg yolks and chocolate will thicken and drop from the whisk in thick ribbon like drizzles.

Folding – This stage is the most important for the texture of the chocolate mousse. Folding requires you to gently stir when incorporating a light mixture, such as egg whites, into a heavy mixture like the melted chocolate. If you don’t fold gently then all the air that you whipped into the egg whites will deflate at the end. It is easier to fold smaller amounts of the lighter mixture into the heavier mixture.

I hope you try this chocolate mousse recipe, please do leave your comments and suggestions below and let me know how you liked it!

If you are a chocolate lover, make sure to try my Best Homemade Fudgy Brownies! They are a game changer!

Chocolate Mousse

Recipe by Ishana PassiCourse: DessertsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Total time

hours

minutes

Fluffy and rich, yet light as a cloud! So chocolatey that it just melts in your mouth!

Ingredients

150 gm Dark chocolate
3 eggs, seperated
50 gm Butter
50 gm Castor Sugar
1 tsp Any flavour

Directions

Melt the chocolate over a double boiler. Add the butter and incorporate well.
Whip the egg whites until foamy and gradually add the sugar. Keep whisking until stiff peaks are formed.
Beat the yolks and add the chosen flavour (1 tsp vanilla essence).
Once the chocolate mixture is cool, incorporate the yolk mixture into it.
Fold in a spoonful of the egg whites mixture into the chocolate mixture. Pour the remaining whites and fold gently until fully combined.
Pour the mousse into glasses and cover with plastic wrap. Refrigerate for 2-3 hours or overnight. Decorate with chocolate shavings before serving.