Mango and Passionfruit Panna Cotta
Silky vanilla panna cotta crowned with vibrant mango-passionfruit gelée, served in elegant mini glasses. A refreshing, tropical, make-ahead dessert that looks like pure sunshine on your wedding dessert bar.
Why You’ll Love This recipe
These Mango Passionfruit Panna Cottas are the ultimate wedding dessert bar flex: they’re stunningly beautiful, refreshingly light after a rich meal, and can be made up to 5 days ahead. The creamy vanilla base + bright tropical topping feels like a luxury resort vacation in one spoon, and the mini portions mean guests can try three desserts without guilt. Set them on a mirrored tray with edible flowers and watch them become the most photographed treat of the night — this is the cool, sophisticated, crowd-pleasing dessert every summer bride needs!
Recipe Tips and Tricks
- Bloom gelatin properly — no lumps, perfect set.
- Strain mango puree — silky smooth layer.
- Chill panna cotta fully before adding fruit layer — clean separation.
- Use clear glasses or jars — shows off gorgeous layers.
- Passionfruit seeds add texture — don’t strain them all out.
- Make 3–5 days ahead — flavor improves.
- Garnish right before serving — keeps it fresh and pretty.
Mango and Passionfruit Panna Cotta
Creamy vanilla panna cotta with tropical mango-passionfruit topping — refreshing wedding dessert perfection!
Ingredients
- ¼ cup granulated sugar
- ½ cup granulated sugar
- ½ cup fresh passionfruit pulp (about 6–8 fruits)
- 1 cup whole milk
- 1 vanilla bean (or 2 tsp extract)
- 1½ cups ripe mango puree
- 2 ½ tsp unflavored gelatin
- 2 cups heavy cream
- 2 tbsp cold water
- 2 tsp unflavored gelatin
- 3 tbsp cold water
- Edible flowers, gold leaf, mint leaves
Instructions
- Bloom gelatin → sprinkle over cold water — 5 min fluffy sponge!
- Heat cream base → cream, milk, sugar, scraped vanilla bean — just to dissolve.
- Melt gelatin → stir bloomed gelatin into warm cream — silky smooth.
- Strain luxury → remove vanilla pod, strain — flawless texture.
- Pour first layer → 2–3 oz into mini glasses — chill 2 hours until set.
- Make fruit layer → bloom second gelatin, heat mango puree + passionfruit + sugar.
- Combine tropical → melt gelatin into warm fruit mix — vibrant sunshine color.
- Cool slightly → 10 min so it doesn’t melt panna cotta.
- Top gently → spoon or pour over set panna cotta — perfect layers!
- Chill & dazzle → 4+ hours, garnish with flowers and gold — wedding magic!
Notes
- Make up to 5 days ahead — flavor gets even better.
- Mini portions = perfect for dessert bars and late-night grazing.
- Naturally gluten-free and can be made vegan.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 124Total Fat 8gSaturated Fat 5gUnsaturated Fat 3gCholesterol 24mgSodium 13mgCarbohydrates 12gFiber 0gSugar 11gProtein 2g
Ingredients Notes
- Heavy cream + whole milk: Perfect creamy balance.
- Real vanilla bean: Luxury flavor.
- Mango puree: Alphonso or Ataúlfo for intense flavor.
- Fresh passionfruit: Bright acidity cuts richness.
Variations and Substitutions
- Coconut milk panna cotta (vegan version)
- Raspberry or strawberry gelée
- Lime zest in panna cotta for extra zing
- Prosecco or champagne gelée layer
- Lychee-rose or pineapple-coconut combo
- Mini verrines or shot glasses
- Top with toasted coconut or meringue kisses
- Dairy-free: coconut cream + oat milk
Storage Options
- Refrigerator: up to 5 days fully assembled
- Add fresh fruit/garnish day-of
- Freezer: panna cotta only (up to 1 month)
Dish Gallery
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Until you can read, Honey and Pistachio Baklava Rolls
