Italian Style Easy Custard Recipe: Panna Cotta with Mango

Easy Custard Recipe 5

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  • 2 cups chopped mango
  • 1 tablespoons unrefined coconut palm sugar, try Nutiva Organic brand
  • 1/4 teaspoon cardamom (plus more to taste)
  • 2 1/2 cups canned coconut milk (divided)
  • 2 teaspoons gelatin (see notes in article above for a “clean” gelatin brand)
  • 1 tablespoon pure vanilla extract
  • 5 tablespoons organic Grade A maple syrup, such as Crown
  • Unrefined sea salt (to taste)


  1. Place the mango, coconut palm sugar and cardamom in a medium-sized bowl and gently toss together. Set mango mixture aside.
  2. Add 1/2 cup of the coconut milk to a small bowl and sprinkle the gelatin on top. Allow mixture to sit for 5 minutes.
  3. Meanwhile, to a small saucepan, add the remaining 2 cups of coconut milk, vanilla extract, maple syrup and pinch of unrefined sea salt. Warm the mixture over low heat, whisking occasionally with a fork, until tiny bubbles start to form. Remove the mixture from the heat and let sit for 5 minutes.
  4. Whisk the reserved coconut-gelatin mixture slowly into the warm coconut-maple syrup mixture until it is completely smooth and gelatin is dissolved. Divide the mixture evenly among 6 small bowls, cover and refrigerate for at least 4 hours, or until firm.
  5. Divide the mango sauce on top of the firmed coconut mixture and serve chilled.