Mango Panna Cotta is an easy low carb panna cotta recipe that you're going to fall in love with! A satisfying dessert that is uniquely flavored and suitable for a keto lifestyle.
This Low Carb Panna Cotta was an accidental find. I wanted to try a Vanilla Panna cotta but then I got distracted by a shiny object, which in my case, was a package of frozen mango that I'd accidentally ordered with my groceries.
There's literally no room in my freezer right now and despite putting the package in there and jamming the door hard, it wouldn't shut. So, I used a cup of mango to make mango panna cotta.
This is a very simple recipe, and if you chill it in small cups, it sets up for a super quick low carb sweet treat.
Why You're Going To Love This Low Carb Panna Cotta
- Fast. While you do have to exercise a little bit of patience while the gelatin sets, the prep time for this dessert is under 30 minutes.
- Easy. Melt the gelatin, mix with the remaining ingredients, and chill. It's really that simple.
- Low Carb. Only 6 net carbs per serving.
- Delicious. A uniquely flavorful combination of mango and cardamom will make this one of your new favorite snacks.
What Is Mango Panna Cotta?
Panna cotta is traditionally a chilled Italian dessert that is made of cream, sugar, and gelatin. It is soft, creamy, and has a slight jiggle to it. It's rich, refreshing, and the perfect light dessert option after any meal.
What Does Panna Cotta Taste Like?
A traditional panna cotta has the flavor of sweet milk. So, imagine your favorite coffee creamer in a silky dessert form.
This mango panna cotta is the same as any other flavored panna cotta, but I added my own Indian flair to the recipe with a hint of cardamom.
Ingredients You'll Need
- Unflavored Gelatin- This helps thicken your panna cotta.
- Whole Milk- Helps soften the gelatin and create a creamy texture.
- Mango- You can use fresh or frozen.
- Heavy Whipping Cream- Provides richness to the Mango Panna Cotta and makes this a tasty keto fat bomb.
- Swerve- feel free to use any sweetener of your choice. Amounts may need to be adjusted to taste.
- Ground Cardamom- Adds a special pop of flavor to help balance the sweetness of the mango.
How Do You Make Mango Panna Cotta?
- Place gelatin in a small pan, and soak in 1/2 cup of milk, allowing the gelatin to swell and soften. Stir once or twice as it sits.
- Into your blender, put the remaining ingredients and blend under everything is well mixed. Be careful not to over-beat so you don't turn the whipping cream into butter.
- Heat the gelatin and milk over low heat and stir to ensure the gelatin melts. Slowly mix this into the blended mango mixture and blend for 20 seconds again.
- Pour into 8 half cups and let it chill for an hour or two until set. At this point, you can top with additional chopped mango, or add whipped cream. You should also be able to unmold these carefully although I'm not that talented.
Tips and Tricks
- Chill the panna cotta in small portions so it sets up quickly (and so you can enjoy it sooner!)
- Don't overbeat the heavy cream. It will turn into butter and ruin the consistency of your dessert.
- Spray the inside of your molds with nonstick spray before pouring in the mixture for easy removal.
How Long Does It Last?
For best results, I would suggest enjoying this Mango Panna Cotta within 3 days of preparing it. After a few days the ingredients tend to begin to separate, leaving the texture slightly different from when it was made.
More Delicious Low Carb Desserts
There's nothing more tempting when you're eating low carb than something sweet. To keep yourself on track, try having one of these tasty low carb desserts in your kitchen!
- Keto Coconut Panna Cotta- If you love this mango panna cotta, you have to try the sweet coconut panna cotta I created.
- No Bake Peanut Butter Bars- These taste just like your favorite peanut butter bars, but without all of the carbs and sugar.
- French Silk Mousse- If you love french silk pie, you'll adore this french silk mousse. It's light, fluffy, and packed with chocolate flavor.
- Keto Chocolate Chip Cookies- Chocolate chip cookies so great, even your friends and family that don't eat low carb won't be able to tell the difference.
Mango Panna Cotta is an excellent dessert, breakfast, or even snack when you're eating low carb. If you love it as much as we do, make sure you share it with your friends on Facebook and Instagram. Don't forget to Pin it so you can make it again soon!
Ingredients
- 1 tablespoon (1 tablespoon) Unflavored Gelatin
- 2 cups (488 g) Whole Milk, (divided)
- 1 cup (165 g) Mango
- 1 cup (238 g) Heavy Whipping Cream
- 1/2 cup (91 g) Swerve , or other sweetener
- 1 teaspoon (1 teaspoon) Ground Cardamom
Instructions
- Place gelatin in a small pan, and soak in 1/2 cup of milk, allowing the gelatin to swell and soften. Stir once or twice as it sits.
- Into your blender, put remaining ingredients and blend under everything is well mixed. Be carefully not to over-beat so you don't turn the whipping cream into butter.
- Heat the gelatin and milk over a low heat and stir to ensure the gelatin melts. Slowly mix this into the blended mango mixture and blend for 20 seconds again.
- Pour into 8 half cups and let it chill for an hour or two until set. At this point, you can top with additional chopped mango, or add whipped cream. You should also be able to unmold these carefully although I'm not that talented.
Mindy B.
This was delicious! I doubled the mango and was concerned it wouldn’t set but it was perfect. I also decreased the cardamom just a little. Next time I will add the full amount.
Cant wait to make this again!
Preethi
Loved it! And loved the ease of making it. Could make it look fancy without slogging over it. only thing I might do differently next time is to infuse crushed cardamom in the milk and straining it out, instead of using cardamom powder because I felt like I could feel the grains of cardamom powder when I ate the Panna Cotta.
Greer
This is a fantastic dessert that my daughter and I fought over who would eat the last bite. We left out the cardamom to make it closer to a Brazilian dish. It tasted exactly like some of the desserts I ate while I lived in Brazil. It's so easy, and I used mango pulp found in the frozen section in a Latin American grocery store. Once again, Urvashi gives us another stellar recipe!