Mango Green Tea Panna Cotta
A silky, mango-green-tea-infused panna cotta topped with fresh mango cubes — a light, tropical dessert that lets the tea's flavor shine.
Panna cotta's neutral, creamy base is the perfect canvas for mango green tea's bright tropical aroma. Steeping the tea directly in warm cream infuses the dessert with both the floral sweetness of mango and a whisper of green tea's grassy backbone, creating something more complex than a simple mango pudding.
Because the tea itself already carries sweetness and fruit aroma, this recipe uses less added sugar than a typical panna cotta, letting the tea's natural character lead. A short steep keeps things bright rather than tipping into bitterness.
Topping the set panna cotta with fresh diced mango and a drizzle of lime juice reinforces the tropical theme and adds textural contrast against the silky custard — a callback to the fruit already infused into the cream.
This is an easy make-ahead dessert: it sets in the refrigerator overnight, making it ideal for warm-weather dinner parties where you want something light, fragrant, and not overly heavy to finish the meal.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp loose mango green tea (or 4 tea bags)
- 1/3 cup sugar
- 2 1/4 tsp (1 packet) unflavored gelatin
- 3 tbsp cold water
- 1 ripe mango, diced
- 1 tsp lime juice
- Mint leaves for garnish
How to make it
- 1Sprinkle gelatin over the cold water in a small bowl and let it bloom for 5–10 minutes.
- 2Heat cream, milk, and sugar in a saucepan over medium heat until just simmering. Remove from heat, add the mango green tea, cover, and steep for 5 minutes.
- 3Strain the mixture through a fine sieve to remove the tea leaves, pressing gently to extract flavor.
- 4Whisk the bloomed gelatin into the warm tea-infused cream until fully dissolved.
- 5Divide the mixture among 4–6 ramekins or glasses. Refrigerate at least 4 hours, or overnight, until fully set.
- 6Before serving, toss the diced mango with lime juice. Top each panna cotta with fresh mango and a mint leaf.
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