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.

Gluten Free Mango Cream Dessert: 1 Elegant Treat You’ll Love

Name: Is Mango Cream Dessert Gluten-Free? An Elegant Mango Panna Cotta You Can Trust
Prep time: 5 min
Cook time: 10 min
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 teaspoons dry flavorless powdered gelatin3 tablespoons cold water1 cup heavy cream1/2 cup sweetened mango puree or juice (thick)1/3 cup sugar1/2 teaspoon vanilla extract1/4 teaspoon salt1 3/4 cups buttermilk2 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)

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

Scale

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