Spiced Panna Cotta and Mango Mousse Pots

Panna cotta, spiced with cardamom, cinnamon and saffron, topped with a fruity mango and lime mousse.




I came up with these desserts when I was trying to decide what to make to finish off an indian meal, so I wanted something light and exotic. I couldn’t decide wether to make a spiced panna cotta or a mango mousse so I just decided to make both!

I actually really liked the combination of the fruity mousse and sweet spicy panna cotta, and they went down well, so I definitely recommend giving them a go!




I will be bringing this along to Fiesta Friday#121 this week. Happy Friday everyone!

Variations: You could use a different mousse flavour – lemon or passionfruit would be lovely.

Ingredients: Makes 10 pots

The Panna Cotta:

  • 400ml double cream
  • 200ml milk
  • 60g caster sugar
  • 10 cardamon pods
  • 1 cinnamon stick
  • 1 pinch of saffron
  • 5 gelatine leaves

The Mango Mousse:

  • 2 ripe mangos
  • 2 tbsp honey
  • 250ml double cream
  • juice and zest of two limes
  • 4 gelatine leaves
  • 50ml tropical fruit juice



To Make:

The Panna Cotta:

Combine the milk, cream sugar and spices in a large pan and bring to almost a boil over a low heat.

Soak the gelatine in some cold water for 5 minutes.

Once the cream has reached almost boiling point, remove from the heat and stir in the gelatine leaves. (Taste and check it is sweet enough for you!)

Once the gelatine has completely melted strain the mixture into small ramekins, until each is half full.

Leave to chill in the fridge for at least 3 hours until set.

The Mango Mousse:

Soak the gelatine leaves in cold water for 5 minutes, then melt in a pan over a low heat with the fruit juice.

Peel and dice the mango, reserving 1/4 for topping the mango mouse.

Place the rest of the mango in a small blender with the honey, and the lime juice and zest. Blend until smooth.

In a clean bowl whip up the double cream until it forms soft peaks.

Fold in the mango mixture and gelatine until fully combined and no lumps remain.

Spoon into the ramekins over the set panna cotta layer. Leave to chill in the fridge for at least three hours.

Top with the diced mango, and a few cardamom pods.

Serve and enjoy!




5 thoughts on “Spiced Panna Cotta and Mango Mousse Pots”

  1. Oh wow! This looks like the perfect dessert! Sweet, creamy, fruity and spicy!! I am having some friends over next week and may just make this for the finishing touch to the meal!! Thanks so much for sharing! 😀

    Liked by 1 person

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