Recipe: Summer Panna Cotta With a Mango and Passion Fruit Salsa

Mangoes are one of those incredible fruits that just epitomise summer in South Africa. Their soft juicy flesh and vibrant colour are all reflective of the wonderfully hot, languid days we are experiencing right now at Tanda Tula Safari Camp.

I would like to share one of my favourite summer dessert recipes that literally puts sunshine on your plate. Using the best of locally sourced and seasonal ingredients I have created the perfect end to a meal under the warm African skies. Below you will find all the info you need, so why not give it a go yourself!


Executive Chef, Ryan Mullett

Download the recipe


For the Panna Cotta:

  • 30 ml powdered gelatine
  • 60 ml cold water
  • 250 ml (1 cup) milk
  • 50 g white sugar
  • 125 ml maple syrup
  • 10 ml vanilla essence
  • 750 ml (3 cup) fresh cream

For the Mango and Passion fruit Salsa:

  • 6 passion fruit, flesh scooped out
  • 125 ml water
  • 125 ml white sugar
  • 2 ml chili flakes
  • 2 ripe mangoes, cut into small equal cubes
  • sprigs of mint


  1. In a small bowl, sprinkle the gelatine over the water. leave to stand for approximately 5 minutes or until the gelatine has soaked up all the water
  2. Place the milk, sugar, maple syrup and vanilla essence in a pot and bring to the boil.
  3. Once boiling remove from the heat and slowly stir in the gelatine.
  4. Whip the cream until it just starts to thicken and then add it to the milk mixture.
  5. Pour into ramekins and place in the fridge to set, about 3 hours
  6. While the Panna Cotta is setting make the salsa. place the passionfruit, water, sugar and chill into a small pot. Bring to the boil and allow to simmer until a slightly thick sugary syrup forms.
  7. Once the syrup has cooled add the mango cubes.
  8. Turn the set Panna Cotta out onto a plate and then gently pour some of the salsa over the side. Top with crushed peanut brittle and mint and serve.

Please do send me any images of your dish, or simply let me know how it all went! Feel free to email me at

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