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Impress your guests with this Vanilla Panna Cotta with Mango Compote. It is an unbelievably easy dessert to prepare, tasting much like a vanilla pudding with a bit of fresh fruit sweetness on top.
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Vanilla Panna Cotta with Mango Compote

This slightly sweet dessert is unbelievably easy to make and a great treat to impress your guests and can all be prepared up to 2 days ahead of time!
Prep Time15 mins
Cook Time20 mins
Chilling time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Italian
Keyword: mango compote, panna cotta
Servings: 6 4-ounce servings
Author: Kyle


Panna Cotta

  • 3 Tablespoons cold water
  • 3 teaspoons unflavored gelatin, about 1 ½ envelopes
  • 1 ½ cups half & half, divided
  • 1 ½ cups vanilla or plain whole milk yogurt
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, (~ 3" bean) split open and scrape out the seeds
  • pinch salt
  • cup sugar

Mango Compote

  • 2 ripe mangos, cut into chunks
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon fresh lime juice
  • 3 Tablespoons water
  • 2 Tablespoons sugar
  • ½ teaspoon vanilla extract


Panna Cotta

  • In a small bowl add the cold water. Sprinkle the gelatin on top of the water and then give it a stir. Set aside while preparing the rest of the ingredients.
  • In a large bowl (I use a large glass bowl that has a spout on it for ease of pouring), stir together with a whisk or large spoon 1 cup of the half & half (the remaining ½ cup will be used in the next step), yogurt, vanilla extract, vanilla bean seeds and pinch of salt.
  • Add to a small saucepan the remaining ½ cup of half & half and the sugar. Cook on medium low heat and continue to stir until it comes to a low simmer and the sugar is completely dissolved. 
  • Add the gelatin mixture to the pan and stir until combined (the mixture will look like applesauce when combined).
  • Add the contents of the pan to the large bowl mixture and stir with a whisk or large spoon until combined.
  • Pour panna cotta into 6 containers (4 ounces each).
  • Refrigerate uncovered for about an hour until the panna cotta is set. Once it is set, cover with plastic wrap until time to garnish and serve.
  • Add the mango compote or other garnish right before serving.

Mango Compote

  • Combine the mango chunks, lemon juice, lime juice, water, sugar and vanilla extract in a medium saucepan and cook over medium-low heat for about 20 minutes until the compote becomes thickened.
  • Remove from heat and let cool.
  • If not serving once cooled, cover and store in the refrigerator for up to 2 days.


Gr8 Make Ahead Tips:
  • The panna cotta and the mango compote can each be prepared up to 2 days ahead of time. Cover each separately with plastic wrap and store in the refrigerator. 
Gr8 Tip:
  • If using a bowl or mold, lightly spray it first with oil and wipe any excess oil off with a paper towel leaving just a light coat. Pour the panna cotta into the bowl and chill until set. To turn onto a plate, run a sharp knife around the edge of the panna cotta to loosen. (With a wet paper towel, wipe the plate first just to give it a light coat of dampness so that if you need to move the panna cotta once it is on the plate, it will move easier.) Invert onto the plate. If not serving right away, cover lightly with plastic wrap and store in the fridge for up to 2 days.
  • Our family likes the panna cotta somewhat firm. If you prefer a softer texture, reduce the gelatin to 2 teaspoons dissolved in 2 Tablespoons of cold water.
Tried this recipe?Mention @Great8Friends or tag #gr8food!