✅ Step-by-Step Recipe Instructions

Step 1: Prepare the Mango Puree

1. Peel and chop 2-3 ripe mangoes. Blend until smooth.
2. (Optional) Strain the puree through a fine mesh sieve for a silky texture.
3. Stir in the sugar and lemon juice. Taste and adjust sweetness.
4. Bloom the gelatin: sprinkle 1½ teaspoons gelatin over 2 tablespoons cold water. Let sit 5 minutes.
5. Warm ½ cup of mango puree in a saucepan over low heat. Do not boil.
6. Stir in bloomed gelatin until fully dissolved.
7. Combine with remaining mango puree. Set aside to cool.

Tip: Use Alphonso or Ataulfo mangoes for the sweetest, richest flavor.

Common Mistake: Overheating will ruin the gelatin. Keep the heat low.

Step 2: Make the Panna Cotta Layer

1. Bloom 2½ teaspoons gelatin over 3 tablespoons cold water. Let sit 5 minutes.
2. In a medium saucepan, combine cream, milk, and sugar. Heat gently, stirring until sugar dissolves.
3. Do not boil. Remove from heat.
4. Stir in vanilla and bloomed gelatin until dissolved.
5. Let the mixture cool slightly for 5-10 minutes.

Tip: Stir slowly to avoid bubbles.

Common Mistake: Don’t pour hot panna cotta over mango puree—it will melt the set layer.

Step 3: Assemble the Layers

1. Add 1/4 inch of mango puree to each dessert cup. Chill 30 minutes.
2. Slowly add 1/2 inch panna cotta layer using spoon or piping bag. Chill 1 hour.
3. Repeat alternating layers, chilling 30–60 minutes between each, for 3-4 layers total.
4. Cover and refrigerate for at least 4 hours or overnight.

Tip: For a fun look, tilt the glass slightly for angled layers.

Common Mistake: Don’t rush layering. Let each layer fully set.

Step 4: Serve and Enjoy

1. Garnish with fresh mango cubes, mint, or toasted coconut.
2. Serve chilled and enjoy the creamy, fruity bliss!