Mango, coconut and lime panna cotta

A fresh and summery take on the classic Italian dessert with these mango, coconut & lime panna cottas.

  • 20 mins cooking
  • Serves 6
  • Print


  • 2 cups (300g) frozen diced mango, thawed (see tips)
  • ½ cup (110g) caster sugar
  • 600 ml thickened cream
  • 1 tablespoon finely grated lime rind
  • ¼ cup (60ml) lime juice
  • 4 small leaves gelatine (6g)
  • 2 (560g) coconut yoghurt
  • 1 cups medium ripe mango (430g), sliced thinly
  • 100 gram vanilla mini meringues


  • 1
    Blend or process thawed mango until smooth.
  • 2
    Combine sugar, cream, rind and juice in a medium saucepan. Stir over medium heat for 3 minutes or until mixture reaches just below simmering point.
  • 3
    Meanwhile, soak gelatine in a small bowl of cold water for 5 minutes or until softened. Remove cream mixture from the heat. Squeeze excess water from gelatine, add gelatine to pan; stir until dissolved.
  • 4
    Pour cream mixture into a large bowl. Stir in mango and yoghurt. Strain through a fine sieve into a large jug.
  • 5
    Divide mixture among six 1¼-cup (310ml) shallow ramekins or bowls. Place on trays; cover, refrigerate for 4 hours or overnight until firm.
  • 6
    Gently place sliced mango and meringues on panna cottas; serve.


You can use chopped fresh mango, if you prefer; you will need 2 medium mangoes (860g).Panna cotta can be made a day ahead and refrigerated. Decorate just before serving.

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