Passionfruit panna cotta with mango

Fresh, fruity and sweet, this gorgeous passionfruit panna cotta and mango dessert is perfect for entertaining guests or an indulgent weekend treat.

  • 30 mins preparation
  • Serves 6
  • Print


Passionfruit panna cotta with mango
  • 1 cup (250ml) milk
  • 300 millilitre thickened cream
  • 1/2 vanilla bean, split
  • 1/3 cup (75g) caster sugar
  • 2 teaspoon gelatine
  • 2 tablespoon water (to check)
  • 1/3 cup (80ml) sieved passionfruit juice, plus 2 extra passionfruit
  • 2 (600g) mangoes


Passionfruit panna cotta with mango
  • 1
    In a medium pan, combine milk, cream, vanilla bean, sugar and gelatine over a low heat. Stir until the gelatine is dissolved; do not boil.
  • 2
    Strain cream mixture into a jug, discard bean. Stir in juice and leave to cool.
  • 3
    Pour cream mixture into 6 x 1/2-cup capacity moulds. Cover, refrigerate for about 6 hours or until set.
  • 4
    Cut mango cheeks from seed, peel skin. Slice mango thinly. Arrange mango on serving plates.
  • 5
    Invert panna cotta onto mango; drizzle with extra passionfruit pulp.


You will need about 10 passionfruit for this recipe. This recipe can be made a day ahead.

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