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Mango pista panna cotta

Shikha Gupta
10 minutes
Prep Time
140 minutes
Cook Time
4 People
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ABOUT Mango pista panna cotta RECIPE

Panna cotta is an Italian dessert which is soft and gelatin based recipe. My recipe is suitable for vegetarians. I used agar agar to make this recipe. To give it Indian touch i used Rose pista flavour with mangoes.

Recipe Tags

  • Egg-free
  • Easy
  • Dinner Party
  • Italian
  • Boiling
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. For mango panna cotta layer
  2. 1 cup thick mango puree
  3. 2 tsp Agar Agar powder
  4. 4 tsp sugar
  5. 4 tbsp water
  6. For rose pista Panna cotta layer
  7. 1 cup full fat milk
  8. 1/2 cup Heavy Cream
  9. 1tsp Vanilla Extract
  10. 2 tsp Agar Agar powder
  11. 4 tbsp water
  12. 3/4 Cup Powdered Sugar
  13. 1 tbsp rose petals i used dried
  14. 8-10 pistachios soaked in water
  15. 1 pinch Kosher salt


  1. First we will make white Panna cotta layer
  2. Soaked pistachio blanch it and chopped pistachios.. keep it aside
  3. Now heat a pan add water let it boil. Add agar agar powder. Mix well.
  4. Let it dissolves completely. Add milk, vanilla extract, powdered sugar, heavy cream. Mix all ingredients well.
  5. Let it boil. Keep stirring.When it starts thick switch off the flame. let it cool. Grease your desire mould in which you want to set Panna cotta.
  6. First add rose petals and chopped pistachios on base of mould.
  7. Pour ready cream layer over pistachios. Keep it in fridge for set. Let's make mango layer.
  8. In a pan add water let it boil add agar agar powder. Let it dissolves completely add mango puree and powdered sugar. Mix well. Keep stirring let it boil for 2-3 minutes. Switch off the flame. Let it cool .
  9. When it cool down pour it over set rose pista layer Panna cotta. Keep it in fridge for at least 2 hours to set and chill.
  10. After 2 hours it sets completely. Tadaa your mango pista Panna cotta is ready to eat.
  11. Enjoy

Reviews (2)  

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Manju Gupta
Manju Gupta   Jul-24-2017

Totally Drooling Over It!

Prabhleen Kaur
Prabhleen Kaur   Jul-23-2017


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