Buttermilk Panna Cotta with Mango Sauce

  • Yield 2 servings

This silky smooth dessert offers an intriguing combination of tangy buttermilk with sweet and tropical mango sauce.

National Mango Board


Panna Cotta:
1/3 cup heavy cream
3 tablespoons sugar
3/4 cup Knox gelatin
1/2 cup buttermilk
Mango Sauce:
1 ripe mango, peeled, pitted and pureed
1/2 cup dessert wine
1 tablespoon sugar
1 cinnamon stick


  1. Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk. Pour into two 6- to 8-ounces heart shaped molds and chill until set.
  2. Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick. Unmold each onto a dessert plate and top with mango sauce.

Serving Tips:  Let chill for several hours.

Recipe courtesy of the National Mango Board



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