Passionfruit Panna Cotta with Mango Coulis
Silky Italian dessert with vibrant passionfruit flavor and sweet mango sauce, finished with edible flowers. This italian-inspired desserts ready in about 25 minutes layers heavy cream, passionfruit pulp, 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 280 calories and feeds 4, 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 heavy cream
- 3 tbsp passionfruit pulp
- 2 tbsp granulated sugar
- 1 packet gelatin
- 1 cup mango
- 1 tsp lemon juice
- 6 edible flowers
Instructions
- Step 1: Bloom 1 packet gelatin in 2 tbsp cold water for 5 minutes. Warm 1 cup heavy cream with 2 tbsp granulated sugar in a saucepan over medium heat until steaming (do not boil). Remove from heat, then whisk in 3 tbsp passionfruit pulp and the bloomed gelatin until fully dissolved.
- Step 2: Strain the mixture through a fine-mesh sieve into a bowl to remove pulp bits. Divide into 4 glasses, then refrigerate for at least 4 hours until set.
- Step 3: For coulis, blend 1 cup mango with 1 tsp lemon juice until smooth. Strain to remove fibers, then chill until ready to use. Just before serving, spoon mango coulis in a spiral pattern on top of panna cotta and garnish with 6 edible flowers.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Passionfruit Panna Cotta with Mango Coulis take to make?
Total time is about 25 minutes (20 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 Passionfruit Panna Cotta with Mango Coulis?
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 Passionfruit Panna Cotta with Mango Coulis?
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 Passionfruit Panna Cotta with Mango Coulis for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Passionfruit Panna Cotta with Mango Coulis?
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.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
