Vanilla Mango Cinnamon Panna Cotta

Sep 24, 2026 · By VanillaGoods

Dessert Custards puddings creams Origin: Tahitian Vanilla: Extract Easy

This panna cotta sets softly rather than firmly, giving each spoonful a silky, delicate wobble. Smooth ripe mango puree adds bright tropical flavor alongside the vanilla. Cinnamon adds flavor and texture. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.

Prep 15 min

Cook 8 min

Chill 4 hr

Total 4 hr 23 min

Servings 6

Diet —

Ingredients

Adjust yield

servings

2 ½ cups (600.0 ml)heavy cream
6.0 tbsp (80.0 g)granulated sugar
2 ½ tsp (7.0 g)unflavored powdered gelatin
3.0 tbsp (45.0 ml)cold water
⅛ tsp (0.75 g)fine sea salt
2 ¼ tsp (11.25 ml)VanillaGoods vanilla extract
1.0 cup (220.0 g)smooth ripe mango puree

Flavor Accent

1.0 tsp (2.6 g)ground cinnamon

Make it at home

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Instructions

Sprinkle the gelatin evenly over the cold water and let it stand for 5 minutes. The gelatin should absorb the water and look wrinkled and swollen.
Warm the cream, sugar, and salt over medium heat, stirring until the sugar dissolves. Take the pan off the heat when the cream is steaming; do not let it reach a rolling boil.
Whisk the ground cinnamon into the warm cream until evenly dispersed before adding the gelatin. The accent should be evenly distributed with no visible pockets.
Remove the pan from the heat, stir in the vanilla, then whisk in the bloomed gelatin until it dissolves completely. Let the cream mixture cool for about 5 minutes, then whisk in the mango puree until completely smooth. Do not boil the mango puree with the dairy. The mixture should look completely smooth, with no visible gelatin granules or strings.
Divide the mixture among six small glasses or ramekins and refrigerate for at least 4 hours. The panna cotta should be set around the edges and wobble softly in the center.

Tips

Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully set, chilled panna cotta just before serving. The finish should stay on the surface without melting into the dessert.
Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla mango cinnamon panna cotta?

Plan on 15 minutes of prep and 8 minutes of cooking, plus 4 hours to rest, chill, or cool. It makes 6 servings.

Can I use a different form of vanilla?

Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

420 Calories / serving

35.8g Fat

22.1g Carbs

3.7g Protein

21.3g Sugar

Whole recipe (6 servings): ~2520 cal · 215g fat · 133g carbs · 22g protein · 128g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 420 calories

What it takes to burn one serving

Brisk walking 79 min·4.6 mi·~9250 steps
Walking uphill or incline treadmill 57 min·2.9 mi·~5700 steps
Moderate cycling 43 min·8.6 mi
Swimming laps 59 min
Jogging 41 min·3.4 mi·~6550 steps
Stair climbing 39 min·~3500 steps
Dancing 68 min
Bodyweight circuit training 43 min
Cleaning, errands, or playing with the dog 98 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.