Mango Panna Cotta Cake

A sophisticated no-bake dessert that marries a tender vanilla sponge cake base with a silky, tropical mango-infused panna cotta layer, crowned by a vibrant mango gelée for an elegant finish.

Why You’ll Love This Recipe

• Textural contrast between a soft sponge and creamy panna cotta

• Make-ahead convenience with ample chilling time

• Bright, sun-ripened mango flavor in every bite

• Stunning layered presentation perfect for special occasions

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Cake Base

• 1 cup (200 g) granulated sugar

• ½ cup (113 g) unsalted butter, softened

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1½ cups (190 g) all-purpose flour

• 1¾ teaspoons baking powder

• ½ cup (120 ml) whole milk

For the Mango Panna Cotta Layer

• ½ cup (125 ml) water

• 1½ teaspoons powdered gelatin

• ¼ cup (50 g) granulated sugar

• 1¼ cups (310 ml) mango puree

• ¾ cup (180 ml) heavy cream

• ½ teaspoon pure vanilla extract

For the Mango Gelée (Optional)

• ¾ cup (185 ml) mango puree

• 1 teaspoon granulated sugar

• 1 teaspoon powdered gelatin

Directions

1. Prepare the Sponge Cake

   1. Preheat the oven to 175 °C (350 °F). Grease and line an 8-inch round cake pan.

   2. In a bowl, cream together sugar and butter until light and fluffy.

   3. Beat in eggs one at a time, then stir in vanilla.

   4. Sift flour and baking powder together. Fold into the butter mixture alternately with milk until just combined.

   5. Pour batter into the pan, smooth the top, and bake for 25–30 minutes or until a toothpick comes out clean.

   6. Cool completely in the pan on a wire rack.

2. Make the Mango Panna Cotta

   1. Sprinkle gelatin over water in a small saucepan; let soften for 3 minutes.

   2. Heat gently over low–medium heat, stirring until the gelatin dissolves (do not boil).

   3. Stir in sugar until dissolved, then remove from heat.

   4. Whisk in mango puree, cream, and vanilla until smooth.

   5. Place the cooled sponge cake on a serving platter. Pour the panna cotta mixture over the cake, ensuring even coverage.

   6. Refrigerate for at least 3 hours or until the panna cotta is set.

3. Optional Mango Gelée

   1. Soften gelatin in 2 tablespoons cold water for 3 minutes.

   2. Heat gently with sugar and mango puree until the gelatin dissolves (do not boil).

   3. Cool slightly, then pour over the set panna cotta. Chill an additional hour before serving.

Servings and timing

• Servings: 8 slices

• Preparation Time: 45 minutes

• Bake Time: 25–30 minutes

• Chilling Time: Minimum 4 hours

• Total Time: Approximately 5 hours 15 minutes

Variations

• Coconut Mango: Replace half of the heavy cream with coconut cream for a richer tropical flavor.

• Berry Counterpoint: Add a thin layer of mixed-berry compote between the cake and panna cotta for a tart contrast.

• Chocolate Twist: Use a chocolate sponge base in place of vanilla for a decadent cocoa note.

storage/reheating

• Storage: Cover and refrigerate for up to 3 days. The layers will remain firm and the cake base moist.

• Reheating: Serve chilled. Allow slices to rest at room temperature for 10 minutes before slicing for clean cuts.

FAQs

What is panna cotta and how does it set?

Panna cotta is an Italian dessert made of sweetened cream thickened with gelatin. Gelatin absorbs liquid when softened in water, dissolves when gently heated, and forms a gel as it cools, providing the panna cotta’s characteristic firmness.

Can I use agar-agar instead of gelatin?

Yes. Substitute agar-agar powder at approximately half the weight of gelatin. Bring the mixture to a gentle boil for 1–2 minutes to activate its setting properties.

How ripe should the mangoes be?

Choose fully ripe mangoes that give slightly to gentle pressure. They yield the sweetest, most flavorful puree.

Can I assemble this cake a day ahead?

Absolutely. You can bake the sponge and pour the panna cotta layer up to 24 hours before serving, making it ideal for entertaining.

Why is my panna cotta layer weeping?

Overheating gelatin or boiling the mixture can break down its structure. Heat only until dissolved and avoid boiling for a smooth set.

Do I need to peel the mango before pureeing?

Yes. Peel and remove the pit before blending to avoid coarse texture and any bitter skin flavor.

Can I use frozen mango puree?

Thawed frozen mango puree works well. Ensure it is completely thawed and stirred before use; flavor may be slightly less vibrant than fresh.

What pan size is recommended?

An 8-inch (20 cm) round cake pan provides a balanced ratio of sponge to panna cotta. Adjust quantities proportionally for larger or smaller pans.

How do I achieve clean cake slices?

Use a thin-bladed knife dipped in hot water and wiped dry between cuts to produce sharp, neat slices.

Is it necessary to chill the gelée layer separately?

Chilling the gelée separately ensures it sets properly without disturbing the panna cotta layer, resulting in clean, distinct layers.

Conclusion

This Mango Panna Cotta Cake combines delicate sponge, creamy mango panna cotta, and optional gelée into a refined, make-ahead dessert. Its striking layers, tropical flavor, and effortless preparation make it a show-stopping choice for any celebration. Enjoy its elegant taste and presentation with minimal fuss.