Pannacotta is one of those desserts that has transcended generations thanks to its elegance, simplicity, and silky texture. In this modern version, master pastry chef Carles Mampel reinterprets the Italian classic: a Mango Pannacotta made with Pro-Pannacotta, our plant-based texturizer based on Iota, ideal for achieving a creamy and stable texture without the need for animal gelatin.

The result is a balanced dessert, with a firm yet delicate structure, capable of maintaining the characteristic smoothness of an authentic pannacotta.

Mango, the undisputed star of this recipe, lends a fresh and exotic aroma, while the use of Pro-Pannacotta ensures a clean, glossy, and perfectly slicable texture. This combination makes the recipe an ideal choice for restaurants, bakeries, or caterers looking for a plant-based dessert without compromising on quality or the sensory experience.

For the finishing touch, Carles Mampel chose our Wet-Proof Mango Crispies, which maintain their crisp texture even when in contact with the moisture of the dessert. This final touch not only adds contrast and visual elegance but also enhances the natural flavor of the mango, achieving a perfect harmony between creaminess and crunch.