Peach Mango Panna Cotta for a Crowd
Why You'll Love This Peach Mango Panna Cotta
Perfect for a crowd: This recipe makes 50 individual dessert cups, making it ideal for large gatherings.
Make in advance: Prepare most of the dessert before your guests arrive so you can enjoy the celebration too.
Light and refreshing: The creamy panna cotta, bright mango, and fresh peaches create a balanced dessert that isn't overly sweet.
Beautiful presentation: Individual cups make serving easy and add a special touch to your dessert table.
Simple ingredients: A few quality ingredients come together to create something that feels special. A light, refreshing Italian dessert, made ahead and served in individual cups.
Some of my favorite memories happen around a table filled with good food and the people I love. When I hosted an Italian-themed birthday party with homemade pizza for my family and friends, I wanted a dessert that felt special and on theme.
This Peach Mango Panna Cotta has everything I love when hosting: it can be made ahead, it looks beautiful and is suprisingly easy given the volume. The creamy vanilla panna cotta is layered with a bright mango coulis and finished with fresh diced peaches. It’s a crowd-pleasing dessert that is elegant and will delight everyone.
This recipe makes approximately 50 individual 3-ounce dessert cups, making it a wonderful option for birthday parties, weddings, showers, family gatherings, or any celebration where you're feeding a large group.
This is a large-batch recipe, so you’ll want to weigh the ingredients with a kitchen scale. When you're making dessert for dozens of people, measuring by weight creates accuracy. Also, it’s way easier, and less messy!
Ingredients
Vanilla Panna Cotta (Makes 50 3-ounce cups)
375 ml cold water
45 g unflavored powdered gelatin (approximately 6 packets)
1,500 ml whole milk
625 g granulated sugar
70 ml vanilla extract
2,250 ml heavy cream
Mango Coulis
1,400 g frozen mango
Juice of 2–3 limes, to taste
Pinch of salt
Fresh Peach Topping
8 Fresh ripe peaches, skin on, diced into small cubes
Equipment
7–8 quart Dutch oven or large heavy-bottomed pot
Kitchen scale
Large whisk
Immersion blender
Measuring pitcher or ladle
50 (3-ounce) dessert cups
How to Make Peach Mango Panna Cotta
Step 1: Bloom the Gelatin
Add the cold water to a bowl. Sprinkle the gelatin evenly over the surface and let it sit for 5–10 minutes until fully hydrated.
If the gelatin clumps together, gently whisk or break it apart before adding it to the milk mixture.
Step 2: Prepare the Panna Cotta Base
In a large Dutch oven, combine the milk, sugar, and vanilla extract.
Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming. Do not bring it to a boil.
Remove from heat.
Add the bloomed gelatin and whisk until completely dissolved.
Step 3: Add the Cream
Stir in the heavy cream until fully combined.
Step 4: Portion and Chill
Pour approximately 90 ml (3 ounces) of panna cotta mixture into each dessert cup.
Refrigerate for at least 4 hours, but overnight is best
How to Make Mango Coulis
While the panna cotta chills, prepare the mango coulis.
Cook the frozen mangos on medium-low until softened using a splash of water to prevent burning. Stir occasionally and keep the lid on the pot. Blend until smooth.
Add lime juice and a pinch of salt, then taste and adjust as needed. The lime should brighten the mango without overpowering its natural sweetness.
Allow the coulis to cool completely before assembling.
Once the panna cotta has set, spoon approximately ½ inch of mango coulis over each cup.
Add the Fresh Peaches
Prepare the day of your event. Dice fresh peaches, leaving the skin on, into small cubes.
Add the peaches shortly before serving to keep their fresh flavor, texture, and beautiful color.
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Tips for this recipe
Use a kitchen scale
For large-batch recipes, small measuring differences add up. Weighing ingredients helps create consistent results across all 50 servings.
Make it the day before
This dessert is even better for entertaining because the majority of the work can be completed ahead of time.
Don't boil the milk mixture
Heating the milk too much can affect the texture. Warm the mixture gently until the sugar dissolves.
Wait to add the peaches
Fresh fruit releases moisture over time, so adding it close to serving keeps each dessert cup looking fresh.
Make Ahead Instructions
Up to 2 days ahead:
Prepare and chill the panna cotta cups.
Up to 3 days ahead:
Prepare the mango coulis and store refrigerated.
Day of serving:
Add the mango coulis if you haven't already.
Dice and add fresh peaches shortly before serving.
Peach Mango Panna Cotta — Small Batch
Yield: 10 (3-ounce) dessert cups
Vanilla Panna Cotta
75 ml cold water
8.75 g unflavored powdered gelatin
300 ml whole milk
125 g granulated sugar
14 ml vanilla extract
450 ml heavy cream
Mango Coulis
280 g frozen mango
4–6 ml lime juice, to taste
Small pinch of salt
Fresh Peach Topping
1–2 ripe peaches, diced, depending on size
Frequently Asked Questions
Can I make this panna cotta recipe for fewer people?
Yes! See above for the scaled down version.
How long does panna cotta last?
Panna cotta can be refrigerated for up to 2–3 days before serving. For the freshest presentation, add the peaches close to serving time.
Can I use fresh mango instead of frozen?
Absolutely. Fresh ripe mango works beautifully. Adjust the lime juice based on the sweetness of your mango.
Why do you recommend weighing ingredients?
When you're making a dessert for 50 people, accuracy matters. This also allows you to measure everything directly into a bowl rather than filling 8 cups of milk and cream. It’s easier, and less messy since you aren’t using measuring cups or spoons.