Basil-Infused Mango Panna Cotta
Silky panna cotta flavored with fresh mango purée and infused with bright basil, offering a refreshing twist on a classic Italian dessert. This italian-inspired desserts ready in about 25 minutes layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tbsp gelatin powder
- 10 large leaves fresh basil leaves
- 1 large, peeled and chopped ripe mango
- 1/4 cup, cold water
Instructions
- Step 1: Place 10 large fresh basil leaves in a small saucepan with 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until steaming, then remove from heat and let steep for 20 minutes to infuse the basil flavor.
- Step 2: While basil steeps, sprinkle 1 tbsp gelatin powder over 1/4 cup cold water and let bloom for 5 minutes.
- Step 3: Remove basil leaves from the milk and cream mixture, then warm again gently. Stir in 1/2 cup granulated sugar until dissolved.
- Step 4: Add the bloomed gelatin to the warm mixture and stir until completely dissolved.
- Step 5: Puree 1 large peeled chopped ripe mango until smooth, then stir half of the mango purée into the gelatin mixture.
- Step 6: Pour the panna cotta mixture into 6 small molds or glasses and refrigerate for at least 4 hours until set.
- Step 7: Before serving, top each panna cotta with the remaining mango purée for a fresh fruity layer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Basil-Infused Mango Panna Cotta take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Basil-Infused Mango Panna Cotta?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Basil-Infused Mango Panna Cotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basil-Infused Mango Panna Cotta for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Basil-Infused Mango Panna Cotta?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
