Description

A stunning no-bake dessert featuring layers of silky mango and coconut custard topped with a crunchy, salty pistachio crumble. This make-ahead treat is elegant, gluten-free friendly, and surprisingly easy to make.

Ingredients

Scale

2 large ripe mangoes (about 600g flesh), peeled and pureed
1 cup heavy cream (240ml)
3 tablespoons granulated sugar (40g)
1 packet unflavored gelatin powder (2 ¼ teaspoons or 7g)
¼ cup cold water (for blooming gelatin)
2 cans full-fat coconut milk (400ml each)
1 teaspoon vanilla bean paste
1 teaspoon lime zest
½ cup salted pistachios, shelled and chopped (60g)
2 tablespoons unsalted butter, melted (30g)
2 tablespoons all-purpose flour (15g)
1 tablespoon brown sugar (15g)

Instructions

Bloom the gelatin: Sprinkle gelatin powder over ¼ cup cold water in a small bowl and let sit for 5-10 minutes until spongy.
Prepare mango base: Puree mangoes in a blender until smooth. Strain through a sieve to remove fibers. Taste and adjust sugar if needed. Reserve ½ cup of puree for topping.
Heat cream mixture: In a saucepan, combine heavy cream and bloomed gelatin. Heat over medium-low heat, whisking constantly, until gelatin dissolves. Do not boil. Remove from heat.
Combine mango and cream: Whisk half of the mango puree into the warm cream mixture, then pour back into the remaining puree. Whisk until fully combined.
Make coconut layer: In the same saucepan, combine coconut milk, vanilla bean paste, and lime zest. Heat gently until steaming. Do not boil. Remove from heat and cool for 5 minutes.
Assemble cups: Pour mango mixture into ramekins or glasses, filling ¾ full. Refrigerate for 30 minutes to set slightly. Slowly pour coconut mixture on top, pouring gently over the back of a spoon to maintain layers.
Chill: Refrigerate for at least 4 hours or overnight until firm.
Make pistachio crumble: While panna cotta chills, melt butter in a small skillet over medium heat. Add pistachios, flour, and brown sugar. Stir constantly for 3-5 minutes until toasted and crunchy. Let cool.
Serve: Sprinkle pistachio crumble generously over each cup just before serving. Garnish with reserved mango puree if desired.

Notes

Do not boil the cream mixture as it weakens the gelatin. Ensure the first layer is set before pouring the second to maintain distinct layers. Toasting the pistachios enhances their flavor. The dessert keeps well in the fridge for up to 3 days but should not be frozen.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 18
Sodium: 80
Fat: 18
Saturated Fat: 12
Carbohydrates: 22
Fiber: 2
Protein: 4

Keywords: mango panna cotta, coconut dessert, no-bake dessert, gluten-free dessert, pistachio crumble, make-ahead dessert, tropical dessert, silky custard