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    Home » Recipes » Spirited Baking & Cooking

    Mango Daiquiri Panna Cotta

    Published: Aug 5, 2021

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    Mango Daiquiri Panna Cotta

    Originally published July 6, 2012. Updated on 8/5/2021

    A martini glass of mango daiquiri panna cotta, with a whole mango next to it.

    This Mango Daiquiri Panna Cotta has a ton of flavour, both from the rich mango puree, and from the addition of rum. A fun take on tradition.

    I'm away at a convention (Read: Summer Camp for Nerds), so let's go with a quick and easy recipe, both to post, and to make : a Panna cotta!

    I love panna cottas - thick and creamy, so incredibly satisfying - and they're inherently gluten free! Score!

    (See also: Easy Kahlua Panna Cotta and
    Sweet Corn Panna Cotta!)

    This one - a Mango Daiquiri Panna Cotta - is a variation of the boozy panna cotta recipes in my first cookbook, The Spirited Baker.

    2 Mango daiquiri panna cottas, with a whole fresh mango beside them.

    Mango Daiquiri Panna Cotta

    Full recipe follows, but here’s a pictorial overview with extra information that doesn’t fit well in a recipe card!

    Mango Panna Cotta Ingredients

    Mango Pulp

    Canned Mango Pulp is a favourite ingredient of ours. We use it in a bunch of different ways, like:

    Mango Daiquiri Panna Cotta
    Mango Lassi Popsicles
    Mango Mojito Ice Cream
    Mango Mojito Upside Down Cake
    Mango Strawberry Wine
    Mango Wine
    Strawberry Mango Marble Cake

    (Note: Most of these recipes - including the one you’re currently reading about - don’t take a full can worth of mango pulp, so you can make multiple recipes from 1 can!)

    When we first created this recipe, we were still living in the USA. At the time, Swad Kesar Sweetened Mango Pulp was our default, as it was readily available in our local grocer’s international foods aisle for about $3/ can. It’s also available at Indian grocery shops and online.

    Now that we’ve moved, the brand that we see more often locally - Quality Alphono Mango Pulp - is the one we tend to default to.

    Both taste great and work well, so go with what you have access to - there are plenty of brands out there, I’m sure they’re all great. It’s mango and sugar, after all!

    2 Mango daiquiri panna cottas, with a whole fresh mango beside them.

    Coconut Milk

    For the purposes of this recipe, I use the tetra pack type coconut milk that you find in the grocer’s fridge, not the canned stuff.

    This is my favourite milk substitute to use in this, but you can use any you like - flax milk, oat milk, almond milk... hell, even actual cow’s milk!

    Rum

    Traditionally, daiquiris use light / white rum... but I’ve always preferred amber or dark rum for cooking with.

    Since moving home to Canada, I tend to use Screech - a dark Jamaican rum - for this, and I’ll never go back to using anything else. It’s rich, complex, kind of fruity, and really elevates anything I use it in!

    That said, feel free to use whatever rum you want!

    A bottle of Screech rum, behind a small glass bowl with rum in it.

    Unflavored Gelatin Powder

    Knox Unflavoured Gelatin is usually the easiest to find (in my experience), with boxes of pouches at the grocery store, or in 1 Lb tubs online.

    Personally, I use Great Lakes Unflavoured Beef Gelatin, but really, any unflavoured gelatin powder will work.

    Sour Cream

    I like to use a thick, 14% Sour cream, but any will work.

    If you’re using a really thick one, you may want to whisk it really well before adding it to the mango mixture.

    This will help break it up and incorporate it into the mix, without leaving little lumps of sour cream throughout.

    Sugar

    Just regular granulated sugar, nothing special here!

    2 Mango daiquiri panna cottas, with a whole fresh mango beside them.

    How to Make Mango Daiquiri Panna Cotta

    Sprinkle the gelatin over the rum in a small bowl and let absorb for five minutes.

    Screech rum and gelatin in a small glass bowl.

    Combine coconut milk, puree, and sugar in a saucepan.

    Coconut milk, sugar, and mango being mixed in a small pot.

    Heat to just to a simmer, stirring occasionally. Do not let it come to a boil!

    Meanwhile, microwave the gelatin for about 15 seconds, or until it’s melted.

    The gelatinized rum, before and after melting it.

    Once the mango mixture has come to a simmer, remove it from the heat.

    Whisk in the gelatin mixture until fully incorporated, and the mixture is smooth.

    Rum and sour cream being added to the pot of mango mixture.

    Add sour cream, whisking once again till fully incorporated and smooth.

    Pour into four ramekins, custard cups, or glasses.

    A small pot of mango panna cotta mixture, along with 2 martini glasses of panna cotta.

    Chill for at least 2 hours until set.

    A martini glass of mango daiquiri panna cotta, with a whole mango next to it.


    Cover Image for 'The Spirited Baker'cookbook.

    This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:

    Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

    To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.

    2 Mango daiquiri panna cottas, with a whole fresh mango beside them.

    More Fancy Recipes

    Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!

    Balsamic Mushroom Baked Brie
    Boozy Crème Brûlée
    Chocolate Dessert Ravioli
    Clementine Mousse with Champagne
    Easy Kahlua Panna Cotta
    Fancy Tea Sandwiches
    How to Make Cream Puffs & Croquembouche
    Jalapeno Beer Baklava
    Maple Walnut Baklava
    Mushroom Brie Turnovers
    Mushroom & Goat Cheese Braid with Balsamic Glaze
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Phyllo Crab Triangles
    Savory Tomato Shortcake
    Seafood Mousse
    Shrimp & Artichoke Stuffed Mushrooms
    Spanakopita Triangles
    Traditional Raspberry Mousse
    White Chocolate Almond Amaretto Truffles

    2 mango panna cottas in martini glasses.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A martini glass of mango daiquiri panna cotta, with a whole mango next to it.

    2 Mango daiquiri panna cottas, with a whole fresh mango beside them.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Mango Daiquiri Panna Cotta

    This Mango Daiquiri Panna Cotta has a ton of flavour, both from the rich mango puree, and from the addition of rum. A fun take on tradition.
    Prep Time5 mins
    Cook Time5 mins
    Chilling time2 hrs
    Total Time2 hrs 10 mins
    Course: Dessert
    Cuisine: Gluten-free, Italian
    Servings: 4 People
    Calories: 333kcal
    Author: Marie Porter

    Ingredients

    • 1 ½ teaspoon Unflavored gelatin powder
    • 3 tablespoon Rum
    • 1 cup coconut milk
    • 1 cup mango puree
    • ½ cup Sugar
    • ½ cup Sour cream

    Instructions

    • Sprinkle the gelatin over the rum in a small bowl and let absorb for five minutes.
    • Combine coconut milk, puree, and sugar in a saucepan.
    • Heat to just to a simmer, stirring occasionally. Do not let it come to boil!
    • Meanwhile, microwave the gelatin for about 15 seconds, or until it’s melted.
    • Once the milk mixture has come to a simmer, remove it from the heat.
    • Whisk in the gelatin until fully incorporated, and the mixture is smooth.
    • Add sour cream, whisking once again till fully incorporated and smooth.
    • Pour into four greased ramekins or custard cups.
    • Chill for at least 2 hours until set.

    Nutrition

    Calories: 333kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 15mg | Sodium: 34mg | Potassium: 272mg | Fiber: 1g | Sugar: 34g | Vitamin A: 869IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 2mg

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