Passionfruit panna cotta with mango

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.


  • 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


  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.

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