Mango coconut layered panna cotta

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Mango season is upon us, and I could not resist making this dessert. It was a request from my son, who is a Mango lover too. He calls it Mango jelly; I call it layered mango and coconut panna cotta. Coconut and mango flavors work well together.

It looks beautiful and has the right amount of sweetness. I used jaggery as the sweetener. Jaggery tends to leave a light brown color. 

Kids love this dessert for the beautiful consistency, and gelatine is good for skin and improves bone strength. Additionally, this is refined sugar-free and lactose-free. I used Alphonso mangoes which were ripe and had a lovely flavor. 

Served in individual pots, these look elegant on a dinner table. I hope you do make them and see the smile broaden.

Recipe of layered mango coconut panna cotta

Preparation time: 5-10 minutes
Cooking time: 20-25 minutes
Serves: 4-5


  • Mango 2 ripe
  • Lemon juice 1 tsp
  • Coconut milk 300 gms
  • Coconut cream 100 gms
  • Gelatine 5 gms + 5 gms
  • Jaggery 30 gms


  1. Peel and chop the mangoes into cubes. Place them in a pot with a little water and jaggery. Once the jaggery melts and the mango cubes softened, turn off the heat. 
  2. Let it cool down before making a puree. It must be a little runny and has a sauce-like consistency. 
  3. Dissolve a teaspoon of gelatine in some water, let it bloom, and microwave. Whisk with a fork and add it to the mango puree. Mix and pass it through a sieve. Pour into the serving glasses and refrigerate.
  4. Next, mix the coconut cream and milk. Sprinkle the gelatine over the coconut mixture and mix. Place this over low heat and bring it to a simmer. Turn off the heat. Pass it through a sieve.
  5. Once the mango layer is firm, pour the coconut layer and refrigerate again. 
  6. Garnish with fresh mango and serve chilled.


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