Delicious and smooth panna cotta with mango and licor 43. It’s a grown up version of the humble panna cotta. Easy to make and perfect for a party!

panna cotta with mango

Panna cotta with mango and licor43

Licor43 is quite a special flavor if you ask me and when I received a bottle of the stuff I figured I should try and cook with it. I don’t drink a lot of alcohol and the bottle would have gone unused if I had not thought of a way to use it properly. We got friends over for dinner so I thought why not try and see how it goes if I make a panna cotta with mango and licor 43.

The mango is really only there for the topping but I did marinate the mango in a bit of licor43 as well. So good!

How to make the mango panna cotta?

Now first up; yes you can leave out the licor43 but that would make it an entirely different recipe and you would be better off using any of the other panna cotta recipes on the site. I’ll share a few of my favorites below.

Panna cotta with mango and licor43

Making the panna cotta with mango is as easy as any other panna cotta. I use sheets of gelatin that you can easily buy in the grocery store here. The sheets weigh 1,5 gram per sheet, so if you need to use powdered gelatin that might help in calculating how much you need to use. I soak the gelatin leaves in cold water first, while preparing the rest of the panna cotta.

The licor43, double cream and sugar go into a small saucepan and you gently heat it until hot enough to melt the gelatin. Don’t let it boil, as gelatin doesn’t like a mixture to be too hot. If it is too hot it might not set properly.

Once the liquid is warm add the gelatin and stir until it is melted through. That shouldn’t take more then a few seconds. Add the yogurt last and your panna cotta mixture is done.

Set in the fridge for 4 hours

Now let the panna cotta sit for at least 4 hours in the fridge. If you need to use it sooner, you could consider adding a bit more gelatin so it sets quicker. But I don’t like using too much gelatin so I tend to stick to 4 sheets.

Make sure to cover the moulds with some plastic wrap as the cream can soak up some of the flavors of whatever is in the fridge. You don’t want that!

Panna cotta with mango and licor43

Marinate the mango

Now slice up a ripe mango and place in a small bowl. Add a splash of licor 43 to the mango and let it sit for a couple of minutes. Once the panna cotta is set you take it out of the fridge and turn it out onto serving plates.

How to unmould the panna cotta

The best way to do this is to fill a bowl with hot water. Dip each of the moulds into the water (making sure not to get the water on the actual panna cotta) for about 5-10 seconds. Cover the mould with your serving plate and – holding it firmly with two hands – turn it upside down. You should hear it plop on to the plate but if not give it a firm shake.

Carefully remove the mould and your panna cotta is done. Now add the mango on top and/or around the panna cotta and serve right away.

Can I replace the licor43?

If you don’t like the licor43 or can’t buy it, you can replace this with amaretto or a similar liqor of your choice.

Can I leave the alcohol out?

You could but you’re better of using any of the other recipes below to do so.

Love panna cotta?

A couple of other favorite panna cotta flavors are below:

Panna cotta with mango and licor43

Panna cotta with mango and licor43

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A different kind of panna cotta but so delicious!
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 4 hours
Total time 4 hours 15 minutes

6 people


  • 6 panna cotta moulds


  • 100 ml licor43
  • 320 ml double cream
  • 110 gr sugar
  • 500 ml Greek yoghurt
  • 4 gelatin leaves (6 grams in total)


  • 1 mango
  • licor43

How to make the panna cotta with mango

  • First soak the gelatin in a bowl of cold water. Leave to stand for at least five minutes
  • Place the double cream, sugar and the licor43 in a saucepan and heat this through. Stir until the sugar is dissolved but make sure it does not boil! It has to be hot enough to dissolve the gelatin.
  • Squeeze the water from the gelatin and dissolve in your creammixture
  • Stir the Greek yoghurt through and mix sure it is all mixed properly
  • Put the mixture into a measure cup of something that pours easily and pour it into each pannacotta mould. Cover with plastic wrap and leave to cool for at least four hours but preferably overnight.

Nutrition Information per portion

Calories: 360kcal | Carbohydrates: 28g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 43mg | Potassium: 209mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1165IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 0.2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist