Preparation: 20 min | Cooking: 5 min | Chilling: 4 hr | Servings: 6
Description
This Mango Panna Cotta is the perfect Thanksgiving dessert — light, creamy, and beautifully layered with a golden mango base and bright strawberry jelly top. When the turkey and pies are done, this no-bake Italian dessert adds a fresh, fruity finish to your Thanksgiving table. Simple to make ahead and stunning in presentation, it’s sure to impress every guest.
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Ingredients
For the panna cotta:
- 1 packet (7 g) unflavored gelatin
- 300 ml (room-temperature) water
- 4 ripe mangoes, peeled and diced
- 200 ml sweetened condensed milk
- 100 ml evaporated milk
- 1 tsp vanilla extract
For the strawberry jelly:
- 1 packet (85 g) strawberry gelatin powder
- 250 ml cold water
Toppings (optional):
- Fresh raspberries and blueberries
- Fresh mint leaves
Instructions
- Bloom the gelatin: In a small bowl, mix gelatin with 50 ml room-temperature water. Let sit 2 minutes.
- Blend the mango mix: Blend mangoes, condensed milk, evaporated milk, and vanilla until smooth.
- Add gelatin: Add 2 tbsp of the mango mix to the gelatin, stir, then pour everything back into the blender and blend until creamy.
- Set the mango layer: Tilt six wine glasses in a dish, pour the mango mixture, and chill for 2 hours.
- Prepare the strawberry jelly: Boil the remaining water, stir in gelatin powder until dissolved, remove from heat, add cold water, and cool 30 minutes.
- Add the jelly layer: Pour over the set mango layer and chill for 2 hours more.
- Garnish & serve: Top with berries and mint. Serve cold after Thanksgiving dinner for a refreshing finish.
Why It’s Perfect for Thanksgiving
- Light and refreshing after a heavy meal
- Make-ahead dessert that saves oven space
- Tropical twist on a classic holiday treat
- Stunning presentation for your holiday table
