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.
Originally published July 6, 2012. Updated on 8/5/2021
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!
This one - a Mango Daiquiri Panna Cotta - is a variation of the boozy panna cotta recipes in my first cookbook, The Spirited Baker.
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
Canned Mango Pulp is a favourite ingredient of ours. We use it in a bunch of different ways, like:
(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!
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!
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!
Unflavored Gelatin Powder
Personally, I use Great Lakes Unflavoured Beef Gelatin, but really, any unflavoured gelatin powder will work.
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.
Just regular granulated sugar, nothing special here!
How to Make Mango Daiquiri Panna Cotta
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 a boil!
Meanwhile, microwave the gelatin for about 15 seconds, or until it’s melted.
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.
Add sour cream, whisking once again till fully incorporated and smooth.
Pour into four ramekins, custard cups, or glasses.
Chill for at least 2 hours until set.
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.
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
Shrimp & Artichoke Stuffed Mushrooms
Traditional Raspberry Mousse
White Chocolate Almond Amaretto Truffles
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Mango Daiquiri Panna Cotta
- 1 ½ teaspoon Unflavored gelatin powder
- 3 tablespoon Rum
- 1 cup coconut milk
- 1 cup mango puree
- ½ cup Sugar
- ½ cup Sour cream
- 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.