Description
This Mango Panna Cotta is a refreshing, dairy-free dessert that uses agar-agar instead of gelatin for a vegan-friendly, creamy treat. Made with mango pulp, coconut cream, and almond milk, it offers a tropical flavor with a smooth, delicate texture. Perfect for a cool, fruity finish to any meal, this recipe is easy to prepare and requires chilling time to set.
Ingredients
Scale
Main Ingredients
- 200 g mango pulp
- 200 ml almond milk (or soy milk)
- 50 g granulated sugar
- ½ teaspoon agar-agar powder
- 240 g coconut cream (or chilled full-fat canned coconut milk)
- ¼ teaspoon sea salt
- 1 teaspoon lime zest (optional)
Instructions
- Combine ingredients: Add the mango pulp, almond milk, sugar, and agar powder to a saucepan and whisk well to combine all ingredients evenly.
- Cook: Bring the mixture to a simmer over medium heat and cook for 5 minutes, whisking regularly. The mixture will thicken slightly and should coat the back of a rubber spatula or spoon.
- Add flavors and cream: Reduce the heat to low and whisk in the coconut cream, sea salt, and lime zest (if using). Cook for an additional minute until the coconut cream has fully melted and incorporated, but avoid boiling the mixture at this stage.
- Sift: Pass the mixture through a fine-mesh sieve into a bowl or large jug to ensure a smooth texture free from any lumps or fiber from the mango pulp.
- Mold: Divide the strained mixture evenly into flexible molds (such as four 8.5 cm x 7 cm silicone molds) or cleaned empty yogurt containers. Allow the mixture to cool slightly for about 10 minutes, then cover with lids or plastic wrap to prevent skin forming.
- Set: Place the molds in the refrigerator to chill and set for at least 4 hours, or overnight if preferred, until fully firm.
- Serving: When ready to serve, remove lids or plastic wrap. Place a serving plate on top of each mold, carefully invert the plate and gently push the edges of the silicone mold to release the panna cotta, which should pop out easily.
- Storage: Store any leftovers refrigerated in their molds for 3–4 days to maintain freshness and texture.
Notes
- Use ripe, fresh mangoes or high-quality mango pulp for best flavor.
- Agar-agar powder is a vegan gelatin substitute derived from seaweed and sets more firmly than gelatin.
- Coconut cream or full-fat canned coconut milk provides richness and creaminess necessary for smooth panna cotta.
- Lime zest is optional but adds a refreshing citrus note that balances the sweetness.
- If mango pulp is too thick, you may slightly warm it before mixing to make whisking easier.
