Cardamom-Infused Mango Coconut Panna Cotta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky panna cotta with tropical mango and creamy coconut milk, delicately infused with warm cardamom for an exotic finish. This Mediterranean-inspired recipe, ready in about 20 minutes, layers whole milk, coconut milk, 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 230 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.

Prep: 15 min Cook: 5 min Serves 6 Mediterranean cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, sprinkle 2 tsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
  2. Step 2: In a small saucepan, combine 1 cup whole milk, 1 cup coconut milk, 1/3 cup granulated sugar, and 4 crushed cardamom pods. Heat over medium heat until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
  3. Step 3: Remove from heat and strain out cardamom pods. Stir in the bloomed gelatin until fully dissolved.
  4. Step 4: Allow the mixture to cool for 5 minutes, then gently stir in 1 cup ripe mango puree until smooth and combined.
  5. Step 5: Pour the mixture evenly into 6 small serving glasses and refrigerate for at least 4 hours until set.
  6. Step 6: Garnish each panna cotta with fresh mint leaves before serving.

Frequently asked questions

How long does Cardamom-Infused Mango Coconut Panna Cotta take to make?

Total time is about 20 minutes (15 min prep + 5 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 Cardamom-Infused Mango Coconut 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 Cardamom-Infused Mango Coconut 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 Cardamom-Infused Mango Coconut 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 Cardamom-Infused Mango Coconut Panna Cotta?

Mediterranean 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.

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