Out here on the ranch in Texas, where the days move with the rhythm of nature and the hum of horses and dogs nearby, food is more than just fuel — it’s connection. Every recipe I share is rooted in love, tradition, and a belief that good food can change lives.
This gluten free mango cream dessert is no exception. It was inspired by my travels through Sicily, where I first tasted a mango panna cotta so delicate, it felt like sunshine on a spoon. That moment stayed with me — not just the flavor, but the feeling.
Back in my home kitchen, with the scent of hay in the air and my cat curled up by the window, I recreated it with my own twist. I made it gluten-free, approachable, and as comforting as the Southern desserts I grew up watching my mother make.
I believe the best recipes come from simple places — and this one is full of heart. Whether you’re serving it for a dinner party or a quiet treat just for yourself, this gluten free mango cream dessert brings joy in every creamy, fruity bite.
Table of Contents
Table of Contents
A Taste of Summer with a Gluten Free Mango Cream Dessert
Why This Mango Cream Dessert is Naturally Gluten-Free
Let’s start with the big question—is this mango cream dessert gluten-free? Absolutely. This dish is made without a trace of wheat, barley, or rye. The key ingredients—mango puree, heavy cream, buttermilk, sugar, and flavorless gelatin—are naturally gluten-free. That’s what makes this gluten free mango cream dessert not only safe for celiac or gluten-sensitive guests but also deeply refreshing.
At RecipesMouny.com, gluten-free dishes are always crafted with heart. This one made its debut at a summer brunch with friends who follow strict gluten-free diets. When paired with a light side like the Watermelon and Feta Summer Salad, it quickly became a seasonal favorite.
Where Simplicity Meets Elegance
This panna cotta brings together rustic roots and refined results. With under 15 minutes of prep, this gluten free mango cream dessert delivers silky texture and bold fruit flavor, topped with a stunning layer of mango jelly. No oven. No fuss. Just chill and serve.
It’s the perfect way to end a savory dinner like my Gochujang Tofu Rice Bowl, giving your guests a light, tropical note to close their meal. With clean ingredients and a vibrant finish, this dessert proves that gluten-free can be every bit as beautiful and satisfying.
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Is Mango Cream Dessert Gluten-Free? An Elegant Mango Panna Cotta You Can Trust
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This elegant gluten free mango cream dessert combines silky buttermilk panna cotta with a vibrant mango jelly topping, making it a perfect make-ahead treat for warm-weather entertaining.
Ingredients
2 teaspoons dry flavorless powdered gelatin
3 tablespoons cold water
1 cup heavy cream
1/2 cup sweetened mango puree or juice (thick)
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups buttermilk
2 1/2 teaspoons dry flavorless powdered gelatin (for mango jelly)
1/4 cup cold water (for mango jelly)
300 grams sweetened mango puree, juice, or nectar (thick)
Instructions
Set six coupe glasses or ramekins on the counter and ensure your fridge has room to chill them.
Bloom the panna cotta gelatin by sprinkling 2 teaspoons gelatin over 3 tablespoons cold water in a shallow bowl and let sit for 5–10 minutes.
In a medium saucepan, combine heavy cream, 1/2 cup mango puree, and sugar over medium-low heat, stirring constantly until it reaches 170°F on a candy thermometer.
Remove from heat and stir in bloomed gelatin, salt, and vanilla until fully dissolved.
Add the buttermilk and stir until smooth, then strain through a sieve for extra silkiness.
Pour the mixture evenly into six glasses, leaving room for mango jelly, and refrigerate for at least 8 hours.
Bloom the mango jelly gelatin by sprinkling 2 1/2 teaspoons gelatin over 1/4 cup cold water and let sit 5–10 minutes.
Microwave bloomed gelatin for 30 seconds to 1 minute until melted, whisk until smooth.
Add 300g mango puree to the gelatin and whisk well.
Pour jelly layer over set panna cotta and refrigerate for 30–60 minutes until the jelly is firm.
Notes
You can substitute coconut cream and almond milk for a dairy-free version. For a vegan version, replace gelatin with agar-agar using a tested ratio. Ensure mango puree is thick for best results, and strain the panna cotta base to remove lumps.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 glass
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Keywords: gluten free mango dessert, mango panna cotta, buttermilk mango dessert, gluten free mango cream dessert
How to Make This Gluten Free Mango Cream Dessert Step-by-Step
Gathering the Ingredients with Gluten-Free Confidence
Creating a gluten free mango cream dessert starts with confidence in your ingredients. Every item in this recipe is naturally gluten-free, but quality matters. Choose a thick sweetened mango puree or nectar—not watery juice. I prefer Alphonso mango puree for its rich color and full-bodied taste. Make sure your gelatin is labeled gluten-free (most are, but always double-check).
Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Powdered gelatin (flavorless) | 2 tsp for panna cotta + 2.5 tsp for jelly |
| Cold water | 3 Tbsp + 1/4 cup |
| Heavy cream | 1 cup |
| Sweetened mango puree | 1/2 cup (panna cotta) + 300g (jelly) |
| Sugar | 1/3 cup |
| Vanilla extract | 1/2 tsp |
| Salt | 1/4 tsp |
| Buttermilk | 1 ¾ cups |
This recipe also calls for six coupe glasses or ramekins. They’re not just for looks—this dessert layers beautifully in glass. You can find a similar elegance in Chef Mouny’s Old-Fashioned Custard Pie—proof that classic techniques never go out of style.
Easy Steps for Silky Success
Start by blooming the gelatin. This step is essential to achieving the creamy texture we love in a proper gluten free mango cream dessert. Sprinkle the powdered gelatin over cold water and let it sit for 5–10 minutes while you warm the cream, mango puree, and sugar in a saucepan. Stir constantly and gently heat to 170°F, never boiling.
Once warm, whisk in the bloomed gelatin, salt, and vanilla until smooth. Add the buttermilk and strain through a sieve if you’re aiming for restaurant-level silkiness. Pour into your glasses, leaving room for the mango jelly layer, and chill for at least 8 hours.
Just before serving, bloom and melt the second batch of gelatin, mix with mango puree, and pour over the chilled panna cotta. Let it set for another 30–60 minutes. That top layer is what transforms this from “nice” to “wow.” It’s a detail I love, much like the golden crispiness in my Jalapeno Cheddar Cornbread—small touches, big rewards.
When it’s done, the result is a firm yet jiggly dessert that looks stunning and feels indulgent—proof that a gluten free mango cream dessert can be just as luxurious as anything with flour.
Customizing Your Gluten Free Mango Cream Dessert
Dairy-Free or Vegan Options That Still Deliver
While traditional panna cotta leans on cream and buttermilk for its signature texture, it’s absolutely possible to adapt this gluten free mango cream dessert for those avoiding dairy. Use full-fat coconut cream in place of heavy cream—it offers a luscious richness and complements mango beautifully. For the buttermilk swap, combine 1 ¾ cups of almond or oat milk with 1 tablespoon of lemon juice or apple cider vinegar. Let it sit for 10 minutes until slightly curdled.
The biggest challenge comes with gelatin. Since it’s animal-based, you’ll want to use agar-agar powder if you’re preparing a vegan version. The setting ratio isn’t 1:1, so you’ll need to adjust: 1 tsp of agar powder typically sets 1 cup of liquid. Test a small batch before scaling up.
This twist on the gluten free mango cream dessert still chills beautifully and offers a soft, sliceable finish. And just like in my Gluten-Free Bread Recipe, the key is to test for balance—don’t settle until it tastes like love.
Flavor Add-Ins and Seasonal Twists
Once you’ve mastered the base recipe, let your creativity shine. Add finely grated lime zest to the mango jelly layer for a citrus kick. Or swirl in passionfruit puree for a tropical fusion that enhances both color and flavor. Craving texture? A sprinkle of toasted coconut or crushed Biscoff Swirl Babka crumbs on top adds a beautiful contrast.
This gluten free mango cream dessert also shifts easily with the seasons. Use frozen mango puree during colder months to preserve the dish’s essence year-round. When berries are in peak season, layer macerated strawberries or blueberries just below the jelly for extra vibrancy and a fun surprise.
You can also adapt the portion size—serve in mini espresso cups for bite-sized party treats or large trifle bowls for sharing. However you customize it, you’ll discover (as I did on a trip through coastal Amalfi) that panna cotta’s beauty lies in its versatility.
Whether you’re adding flair or simplifying for weeknights, this recipe’s base holds steady. It’s why I return to it again and again—much like the reliable comfort of my Cheesy Garlic Pull-Apart Bread during cozy gatherings.
Serving, Storage & Presentation Tips for Your Gluten Free Mango Cream Dessert
Making It Picture-Perfect for Any Occasion
One of the biggest joys of this gluten free mango cream dessert is its visual appeal. That sunlit mango jelly layer, set atop the creamy base, looks like a jewel in a glass. It’s a dessert that doesn’t just taste incredible—it stops people mid-conversation.
I love serving it in coupe glasses or crystal ramekins for that elevated, European feel. If you’re entertaining, garnish with a mint leaf or thin mango slice on the edge. For a textural pop, consider a sprinkle of crushed pistachios or even a few edible flowers if you’re going for show-stopper status.
This presentation is just as effective for a summer dinner party as it is for a Mother’s Day brunch. It reminds me of the same balance of simplicity and beauty I strive for in dishes like my Mango Cream Dessert and even the timeless Moist Chocolate Lava Cake. It proves once again that gluten-free doesn’t have to mean sacrificing elegance or joy.
How to Store It (And Make Ahead Like a Pro)
This gluten free mango cream dessert is make-ahead magic. After it’s set in the fridge (at least 8 hours for the panna cotta and another hour for the jelly), it keeps beautifully for up to 3 days. Just cover each serving with plastic wrap to avoid fridge odors or condensation.
If you’re making it for a crowd, you can even prep it two nights in advance. Just add the garnishes right before serving to keep everything fresh and vibrant. The gelatin ensures the structure stays intact, unlike softer whipped desserts that might break down over time.
Got leftovers? Lucky you. These make a fabulous midday pick-me-up or a light treat after heavier meals like my Beef Tips Recipe. The cool cream and mango brightness balance richness perfectly, whether it’s following a meaty entrée or rounding out a light lunch.
And if you’re thinking of scaling up for events, simply double the recipe and set in a large glass dish. You can scoop and serve or pre-slice for that “dessert bar” look.
This gluten free mango cream dessert doesn’t just sit pretty—it holds up, stores well, and adapts to your life, just the way good food should.
Conclusion: A Dessert That’s Pure Joy in Every Spoonful
This gluten free mango cream dessert is more than a recipe—it’s an invitation to bring elegance and ease into your kitchen. Whether you’re crafting it for a dinner party or treating yourself to something special, you’ll find that it delivers big flavor without gluten, stress, or compromise.
Inspired by Chef Mouny’s deep belief that food can heal and connect, this panna cotta reflects simplicity, tradition, and global influence—all in one glass. It’s easy to make, even easier to love, and endlessly customizable for every guest and season.
From the sunny mango flavor to the smooth, creamy texture, this dish proves that gluten-free can be luxurious, beautiful, and deeply satisfying.
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Frequently Asked Questions About Gluten Free Mango Cream Dessert
What makes mango cream dessert gluten-free?
This gluten free mango cream dessert is made using naturally gluten-free ingredients like mango puree, cream, gelatin, and buttermilk. There are no thickeners, flour, or wheat-based binders—making it safe for those with gluten intolerance or celiac disease.
Is panna cotta naturally gluten-free?
Yes, classic panna cotta recipes are typically gluten-free since they use gelatin to set the cream rather than flour or starch. This version adds mango and buttermilk for a fruity, tangy twist, staying fully gluten-free.
Can I use dairy-free alternatives in mango panna cotta?
Absolutely. For a dairy-free or vegan gluten free mango cream dessert, substitute heavy cream with full-fat coconut milk and use a plant-based buttermilk alternative. Replace gelatin with agar-agar to achieve a similar set.
How long does mango panna cotta need to set in the fridge?
You’ll need at least 8 hours for the panna cotta layer to fully set, plus an additional 30–60 minutes for the mango jelly on top. For best results, chill overnight and garnish just before serving.