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Buttermilk panna cotta with mango sauce
Buttermilk panna cotta with a sweet-wine mango sauce.
2 servingsFresh mango
© 2026 National Mango BoardIngredients
- ⅓ cup heavy cream
- 3 tablespoons sugar for the panna cotta
- ¾ teaspoon unflavored gelatin
- ½ cup cultured buttermilk
- 1 ripe mango, peeled and pureed
- 1 tablespoon sugar for the sauce
- ½ cup dessert wine
- 1 cinnamon stick
- Diced mango, berries and mint for optional garnish
Method
- Gently heat cream with 3 tablespoons sugar until dissolved. Whisk in gelatin until fully dissolved, then stir in buttermilk.
- Divide between 2 molds and refrigerate until set.
- Simmer mango puree with wine,1 tablespoon sugar and cinnamon over low heat for about 10 minutes. Cool and remove cinnamon.
- Unmold, spoon over sauce and keep chilled for several hours before serving. Add optional garnishes at the end.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board