Mango Vanilla Yogurt Panna Cotta

Mango vanilla panna cottaIngredients

2 cups mango puree (from about 2 1/2 cups chunks, 2-3 mangoes)
1 packet gelatin powder (about 2 tbsp + 1/2 tsp)
1 cup half & half
1/2 cup Greek yogurt
1 tbsp + 1/4 tsp gelatin powder (about half a packet)
2 tbsp organic cane sugar
seeds scraped from half a vanilla bean (or 1/2 tsp vanilla extract)


Place the mango puree in a pot and whisk in 1 envelop of gelatin powder. Let it sit for 5 minutes. Heat on low heat for 5 minutes and stir occasionally. Once done, divide it among 4 jars. Place the jars in the refrigerator and let them set for 3 to 4 hours. You can either just simply fill up the jars half way, or if you want to do the slanted fill, you can place the jars tilted in a muffin pan:
Mango vanilla panna cotta

Once the first layer is set, prepare the cream. In a small bowl, sprinkle the gelatin over 2 tbs of the cold half & half (from the one cup); let sit until softened, about 5 minutes. In a small saucepan, bring the rest of the half & half, sugar and vanilla seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream until well mixed. Pour the mixture into the jars and refrigerate until set, at least 3 hours.

Recipe adapted from and

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