Dessert

Mango Coconut Panna Cotta with Fresh Mango Sauce Recipe

ByLila Prescott March 12, 2026March 12, 2026

Introduction

Mango Coconut Panna Cotta is a creamy, tropical dessert that combines the richness of coconut milk with the bright, fresh flavor of ripe mangoes. This elegant treat is perfect for warm weather or any time you want a light, refreshing finish to your meal.

A smooth, creamy white panna cotta sits in the center of a white plate, topped generously with glossy, bright yellow mango cubes and a small sprig of fresh green mint. A thick mango sauce flows down the sides of the panna cotta and pools around its base, with extra mango pieces scattered on the plate to one side, all sprinkled lightly with tiny green herb flakes. The clean white marbled surface contrasts softly with the vibrant colors of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup coconut milk
1 cup heavy cream

1/4 cup granulated sugar
1 teaspoon vanilla extract

2 teaspoons gelatin powder
3 tablespoons cold water

2 ripe mangoes, peeled and diced
2 tablespoons honey (or to taste)
1 tablespoon lime juice

1 teaspoon cornstarch (optional, for thickening)
1 tablespoon water (optional, for cornstarch)

Instructions

Step 1: In a small bowl, sprinkle the gelatin powder over cold water and let it sit for about 5 minutes to bloom.

Step 2: In a saucepan, combine coconut milk, heavy cream, sugar, and vanilla extract. Heat over medium heat until warm but not boiling.
Step 3: Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
Step 4: Pour the mixture into individual serving cups or molds. Let cool to room temperature, then cover and refrigerate for 4–6 hours or until set.

Step 5: For the mango sauce, blend the diced mangoes, honey, and lime juice until smooth.
Step 6: If a thicker sauce is desired, mix cornstarch with water and stir it into the mango puree.
Step 7: Pour the mango mixture into a saucepan and heat gently over low heat, stirring until warmed through and slightly thickened if using cornstarch.

Step 8: Remove the sauce from heat and let it cool.
Step 9: To serve, gently loosen panna cotta from molds with a knife and invert onto plates.
Step 10: Spoon the mango sauce over the panna cotta and garnish with fresh mint leaves or additional diced mango if desired. Serve chilled.

Tips & Variations

For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
If mangoes are not in season, you can use frozen mango chunks; just thaw before blending.
Add a pinch of cardamom or ginger to the coconut mixture for a subtle spice twist.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. Keep the mango sauce in a separate container in the fridge for up to 2 days. Reheat the sauce gently before serving, if desired, but panna cotta is best enjoyed chilled.

How to Serve

A smooth, creamy white panna cotta sits in the center of a white plate, with a shiny mango sauce dripping down its sides onto the plate. On top of the panna cotta are small, bright orange cubed mango pieces, garnished with a small green mint leaf. Some extra mango cubes and sauce are placed beside the panna cotta on the plate, and tiny green specks of mint are sprinkled over the sauce and mango. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, panna cotta can be prepared and refrigerated up to 2 days in advance. Prepare the mango sauce a day ahead or on the day of serving for the freshest flavor.

What can I use if I don’t have gelatin?

You can substitute gelatin with agar-agar powder for a vegetarian or vegan option. Use according to package instructions, as the gelling strength differs from gelatin.