
This mango coconut panna cotta is a showstopper for summer get togethers and special dinners. The creamy coconut layer pairs so beautifully with bright mango puree, and the whole dessert feels tropical but is surprisingly easy to make. Every spoonful is silky, fruity, and so refreshing.
I first made this for my family when mangoes were overflowing at the market. Now it is my go to whenever I want rave reviews but do not want to turn on the oven.
Ingredients
- Unflavored gelatin: Lends the panna cotta its delicate set and melts clear for the best creamy texture. Choose a fresh packet and let it bloom properly for smooth results.
- Cold water: Brings the gelatin to life so it dissolves fully later on.
- Full fat coconut milk: Is what makes the coconut layer so lush and creamy. Opt for brands with few ingredients and shake the can well before opening.
- Heavy cream: Enhances richness without weighing down the dessert. For the best results use fresh heavy cream instead of light versions.
- Granulated sugar: Sweetens each layer just enough. Taste your mango first because some are sweeter than others and adjust as needed.
- Vanilla extract: Rounds out the flavor and brings warmth to the coconut base. Go for real vanilla if you can.
- Pinch of salt: Sharpens all the flavors and keeps the dessert from tasting flat.
- Ripe mangoes: Are the heart of the top layer. The more fragrant the better since mango is the star.
- Fresh lime juice: Adds a subtle tang and balances the mango's sweetness.
- Lime zest: Simply brightens every bite. Zest only the green part for the most flavor.
- Fresh mango slices and mint leaves: Bring color and freshness for garnish. Use only ripe fruit and soft unblemished mint.
- Toasted coconut flakes: Give extra crunch and aroma. Choose unsweetened shavings and toast lightly for best flavor.
Step-by-Step Instructions
- Bloom the Gelatin:
- Sprinkle gelatin evenly over cold water in a small bowl. Let it stand at room temperature for five minutes until it swells and looks spongy. This activates the thickening power of the gelatin and prevents clumps later.
- Dissolve the Gelatin in Coconut Milk:
- Heat half a cup of coconut milk until steaming but not boiling. Take off the heat and whisk the bloomed gelatin into the hot milk carefully. Whisk until you see the gelatin is totally dissolved with no grainy bits.
- Combine Coconut Layer:
- In a large bowl mix the rest of the coconut milk with heavy cream sugar vanilla and salt. Pour in the hot milk and gelatin mixture and whisk gently until the sugar disappears and the mixture feels silky.
- Make Mango Puree:
- Blend diced mango with lime juice sugar and zest until velvety smooth. Taste the puree and add a touch more sugar if your mangoes are not super sweet.
- Pour Coconut Base:
- Distribute the coconut mixture among six small glasses or ramekins. Aim to fill each glass halfway. Pop them in the fridge for at least two hours until softly set and slightly tacky on top.
- Add Mango Layer:
- When the coconut layer is set gently spoon the mango puree on top of each portion. Swirl with a toothpick for a marbled effect or keep the layers neat for a polished look.
- Final Chill:
- Chill the desserts at least three more hours or overnight. Longer chilling helps the panna cotta unmold cleanly and enhances the texture.
- Garnish and Serve:
- Right before serving top with fresh mango slices a sprinkle of toasted coconut flakes and a mint leaf for that wow factor.

I always look forward to slicing the mango for garnish because my son loves to steal the extras from the cutting board. There is something about the combo of cool mint and juicy fruit that makes this feel like a real treat every time.
Storage Tips
After chilling cover the panna cotta loosely with plastic wrap to prevent fridge smells from creeping in. If you have leftovers seal each portion tightly and keep refrigerated. Try to enjoy within three days for the best creamy texture. The mango layer can turn watery after that.
Ingredient Substitutions
If you cannot find ripe mango try peaches or canned mango puree for a similar effect. For a dairy free option swap heavy cream with coconut cream for an ultra tropical flavor. Agar agar powder can be used in place of gelatin for a vegetarian version just follow package directions.
Serving Suggestions
These are perfect at the end of a spicy meal or for a brunch spread. Serve with coconut shortbread or crisp cookies on the side for crunch. To make them extra special present them in clear glasses so the beautiful colors show off.
Cultural Context
Panna cotta comes from Italy but this fruity version is inspired by South Asian and Southeast Asian flavors where coconut and mango are celebrated. I love how this dish blends traditions and always transports me to tropical places with just one spoonful.

This mango panna cotta will always impress guests and brighten your summer table. Enjoy every silky spoonful and experiment with other tropical fruits too.
Recipe Q&A
- → How do I achieve perfectly smooth coconut layers?
Blooming the gelatin fully and whisking until dissolved ensures a silky texture without lumps in the coconut base.
- → Can I use canned mango instead of fresh?
Fresh mango yields the best flavor and texture, but good-quality canned mango can be used in a pinch if well-drained and pureed smoothly.
- → How far ahead can I prepare this dessert?
This dessert is best made at least a day ahead, allowing layers to set and flavors to develop overnight in the refrigerator.
- → What garnishes work best?
Fresh mango slices, toasted coconut flakes, and mint leaves add color and complementary flavors for an elegant finish.
- → Can I make this without gelatin?
Agar agar can be substituted for gelatin for a vegetarian-friendly option, but setting times and ratios may vary.