Left Continue shopping
Your Order

You have no items in your cart

Mango and Dry fruit Recipes / coconut and mango panna cotta

Mango Panna Cotta - AlphonsoMango.in

Mango Panna Cotta

Mango Panna Cotta Indian Version

Do you want to beat the heat? We have a perfect drink for you: Panna Cotta concentrate.

My Wife and Kids love this recipe, but generally, I make it in the offseason as in season. We all are busy with our Mango Business.

Buy online mangoes fruit.

 Cooked cream in Italian is called Panna cotta. It's very similar to pudding but a bit creamy yet with little firmness (similar to Kharwas).

You can use gelatine to set this pudding.

It can be made with a combination of cream and Milk with cut mangoes that look better, or you can always use Pulp. The Indian version will be sprinkling some nutmeg and Kashmiri Kesar.

Origin of Recipe

Some peoples say that it originated in Italy.

The name panna cotta is not specified in Italian history or any Italian cookbooks; in the books, somewhere in1960s, it got into the limelight.

Some people say it is from Italy a rather, be precise. It is a traditional dessert of Piedmont in Italy from the country's northern region.

Some say a Hungarian woman invented it, and slowly it entered from Hungary to Italy in the early 1900s. 

It is a summer delight. Panna Cotta is excellent, quick, satisfying, and known for its cooling effects and preventing heatstroke.


For pressure cooking:

  • One Mango ( even Pulp is ok if you are making off-season)
  • Agar-Agar
  • Milk
  • Milk Cream

Other ingredients:

To serve:

  • Ice cubes
  • Coldwater

Mango Panna Cotta recipe

First, take one to two mangoes, peel, cut the cubes, and make some pulp.

 Take some Agar Agar Strands, cut them with a scissor, and put them into warm water. Keep this for ten to fifteen minutes.

Mix Milk, Sugar in a pan and stir it for some time till the consistency is thick.

At the same time, keep the Agar Agar solution with water on the gas stove and let the strands dissolve to add. You can add 3 t 4 strands of Kesar to the mix. It will give excellent aroma and fragrance to the same.

Mix Agar Agar solution in the milk cream and sugar solution gently. Stir well so that it mixes well.

Now add the Pulp of Mango with some mango cubes on the season. Add these cubes and mix the complete mixture slowly, as the cubes should not break.

Pour it into the glass. You can make designer kinds some direct white Plus Mango in layered version, as shown in the photo, per your taste.

You can sprinkle Kashmiri Kesar and some Nutmeg powder with Cardamom powder on it as per your taste.

Now Refrigerate the mix for some time and let cool and rest for some time. You can keep it for five to six hours as per your taste.

You can also add some more mango cubes to your choice.

Read more