Mango Yogurt Panna Cotta
Mango Yogurt Panna Cotta is a creamy and refreshing dessert made with yogurt, milk, and a tropical mango topping. Perfect for a light treat or special occasions, this easy no-bake recipe offers a delicious balance of sweetness and tanginess in every bite.
Mango Yogurt Panna Cotta is a delightful and refreshing dessert that beautifully combines creamy yogurt and the tropical sweetness of mango. This dessert features a velvety panna cotta base made with milk, yogurt, and a hint of sweetness, gently set with gelatin for a smooth, melt-in-your-mouth texture. Topped with a luscious mango compote infused with lemon juice for a tangy kick, it’s a perfect harmony of flavors and textures. The bright mango topping not only adds a burst of color but also complements the creamy base with its fruity goodness. Whether served in elegant ramekins or heart-shaped molds, Mango Yogurt Panna Cotta is an ideal dessert for special occasions or a light, satisfying treat to end any meal. Its balance of sweetness and tartness, paired with its creamy consistency, makes it a favorite among fruit lovers and dessert enthusiasts alike!
Ingredients
- 5 g powdered gelatin
- 30 g cold water
- 300 ml milk
- 50 g granulated sugar (divided: 20 g + 30 g)
- 200 g unsweetened yogurt
- 100 g frozen mango
- 10 g granulated sugar
- 1 tsp lemon juice
- 3 g corn starch
- 1 tbsp water
Nutritional Information
- Calories: 180
- Protein: 6g
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Sugar: 23g
- Fiber: 1g
- Sodium: 60mg
- Cholesterol: 10mg
Directions
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In a small bowl, combine 5 g powdered gelatin with 30 g cold water. Stir well and let it bloom (soften) while preparing the rest.
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In a separate bowl, mix 200 g unsweetened yogurt with 20 g granulated sugar until smooth. Set aside. In a saucepan, combine 300 ml milk with 30 g granulated sugar. Heat gently until the mixture reaches 60°C (140°F), stirring occasionally. Remove from heat and stir in the bloomed gelatin until completely dissolved. Allow the mixture to cool slightly. Once cooled, mix the milk-gelatin mixture with the prepared yogurt mixture. Stir until fully combined. Pour the mixture evenly into four small serving bowls or ramekins. Refrigerate for at least 3 hours to set.
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In a small pan, combine 100 g frozen mango, 10 g granulated sugar, and 1 tsp lemon juice. Heat over medium heat until the mango softens and begins to break down. Dissolve 3 g corn starch in 1 tbsp water, then add it to the mango mixture. Cook for a few more minutes, stirring, until the mixture thickens. Remove from heat and let it cool slightly.
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Spoon the mango topping evenly over the chilled yogurt mixture in each bowl. Serve immediately, or refrigerate for later use.
