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If you’re craving something refreshingly light yet decadently creamy, this Dairy-Free Mango Panna Cotta with Coconut and Lime Recipe is going to become your new favorite dessert. Imagine the tropical sweetness of ripe mangoes blended seamlessly with the rich creaminess of coconut, all brightened up by zesty lime — and all without a hint of dairy or gelatin. Whether you’re looking for a show-stopping dessert for guests or a simple indulgence for yourself, this vibrant panna cotta hits every note with silky texture and a burst of sunshine in every spoonful.
Ingredients You’ll Need
The magic behind this Dairy-Free Mango Panna Cotta with Coconut and Lime Recipe lies in its beautifully simple ingredients. Each one is chosen not only for taste but for the way it builds the perfect texture, bright color, and that unmistakable tropical flair.
- Mango pulp (200 g): The star ingredient delivering natural sweetness and vivid golden color that makes this panna cotta irresistible.
- Almond milk (200 ml): A smooth, dairy-free base that adds subtle nuttiness and keeps the dessert light.
- Granulated sugar (50 g): Just enough to enhance the fruit’s flavor without overpowering it.
- Agar-agar powder (½ teaspoon): The perfect plant-based setting agent that creates a silky, firm texture without any gelatin.
- Coconut cream (240 g): Adds luxurious richness and a velvety mouthfeel, making each spoonful pure delight.
- Sea salt (¼ teaspoon): A pinch to balance sweetness and elevate all the flavors harmoniously.
- Lime zest (1 teaspoon, optional): Provides a zingy brightness that perfectly complements the creamy mango and coconut.
How to Make Dairy-Free Mango Panna Cotta with Coconut and Lime Recipe
Step 1: Combine Ingredients
Begin by adding the mango pulp, almond milk, granulated sugar, and agar-agar powder into a saucepan. Whisk everything together until the mixture is smooth and well combined. This step ensures that your panna cotta will have an even texture and the agar-agar will dissolve properly.
Step 2: Cook the Mixture
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, whisking regularly to prevent any lumps and to help the agar activate. You’ll notice the mixture slightly thickening and coating the back of your spatula—this is a great sign that the panna cotta will set perfectly.
Step 3: Add Coconut Cream, Salt, and Lime Zest
Reduce the heat to low and whisk in the coconut cream, sea salt, and lime zest. Stir carefully as the coconut cream melts into the mango base, infusing it with a luscious richness and a hint of tropical tang. Be sure not to bring the mixture back to a boil here, just keep it warm for about a minute.
Step 4: Sift the Mixture
Pour the warm mixture through a fine-mesh sieve into a bowl or jug. This step ensures any tiny lumps or fibrous bits from the mango or zest are removed, resulting in a smooth, silky panna cotta that feels like velvet on your tongue.
Step 5: Mold Your Panna Cotta
Divide the smooth panna cotta mixture evenly between flexible silicone molds. I love using molds about 8.5 cm by 7 cm — but feel free to repurpose clean yogurt containers or small ramekins. Let the mixture cool at room temperature for 10 minutes, then cover each mold with a lid or plastic wrap to protect the surface.
Step 6: Chill Until Set
Place the molds in your refrigerator and let them set for at least 4 hours. Patience is key here because the agar-agar needs time to firm up the panna cotta to that perfect creamy yet sliceable consistency. If you’re prepping ahead, overnight chilling works beautifully too.
Step 7: Unmold and Serve
When it’s time to serve, remove the lids or plastic wrap. Place a serving plate on top of each mold and carefully invert. Gently push the edges of the silicone mold to coax out the panna cotta. It should release effortlessly, revealing a glossy, perfectly shaped dessert ready to wow your guests.
How to Serve Dairy-Free Mango Panna Cotta with Coconut and Lime Recipe
Garnishes
Garnishing this dessert is a wonderful way to add color, texture, and an extra layer of flavor. Fresh mint leaves add a bright herbal note, while thin slices of lime or a sprinkle of toasted coconut flakes bring a crunchy contrast. You can also add a few vibrant pomegranate seeds or edible flowers for a stunning presentation that makes the dish even more inviting.
Side Dishes
This Dairy-Free Mango Panna Cotta with Coconut and Lime Recipe pairs beautifully with light, tropical-inspired sides. A citrus fruit salad or a handful of delicate berries offer refreshing accompaniments. If you want a bit more substance, a crisp coconut biscuit or almond tuile is perfect for dipping and adds a delightful crunch alongside the creamy panna cotta.
Creative Ways to Present
Want to impress? Serve this mango panna cotta in clear glasses or mason jars layered with crushed graham crackers or toasted nuts for a parfait-style treat. Another fun idea is to prepare mini versions in silicone molds and arrange them on a platter with drizzles of passion fruit syrup or berry coulis. These thoughtful touches give this classic dessert a playful, elegant twist that makes any occasion feel special.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra panna cotta, no worries! Keep them in their molds, covered tightly with lids or plastic wrap, and refrigerate for up to 3 to 4 days. This way, they’ll maintain their smooth texture and fresh flavor without drying out.
Freezing
While panna cotta generally doesn’t freeze as well due to its creamy texture, you can freeze it briefly if needed. Transfer the molded panna cotta to a freezer-safe container and use within one month. Be aware the texture may become slightly grainy once thawed, so it’s best enjoyed fresh whenever possible.
Reheating
This dessert is best served chilled, so reheating isn’t recommended. If you need to soften it a bit, simply let it sit at room temperature for 10 to 15 minutes before unmolding or serving.
FAQs
Can I use other plant-based milks instead of almond milk?
Absolutely! Soy milk, oat milk, or cashew milk all work wonderfully as dairy-free alternatives. Just choose an unsweetened version to keep control over the sweetness level.
Is agar-agar the same as gelatin?
Agar-agar is a plant-based alternative to gelatin made from seaweed. It sets firmly at room temperature and has no animal products, making it perfect for vegan and dairy-free recipes like this one.
Can I prepare this dessert without coconut cream?
The coconut cream adds beautiful richness and texture, but if you don’t have it on hand, full-fat canned coconut milk chilled and slightly whipped can be a good substitute.
What does the lime zest do in the recipe?
Lime zest adds a fresh, citrusy brightness that cuts through the richness of the coconut cream and enhances the mango’s tropical flavor, giving the dessert a lovely balanced profile.
How can I tell when the panna cotta is fully set?
The panna cotta should be firm but still have a slight wobble when gently shaken. It won’t be as solid as a gelatin dessert but should hold its shape when unmolded cleanly.
Final Thoughts
Now that you’ve got the lowdown on this dreamy Dairy-Free Mango Panna Cotta with Coconut and Lime Recipe, it’s time to dive in and make some magic in your kitchen! It’s a dessert that’s as joyful to prepare as it is to eat, bringing together tropical flavors with a luscious, creamy texture that’s sure to brighten up any day. Trust me, once you try this, it will quickly become a beloved staple for celebrations and casual treat alike.
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Dairy-Free Mango Panna Cotta with Coconut and Lime Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Mango Panna Cotta recipe is a delightful dairy-free, gelatin-free dessert that perfectly balances the tropical sweetness of mango with creamy coconut and almond milk. Using agar-agar as a plant-based gelling agent, it creates a smooth, luscious texture without any animal products. Light, refreshing, and naturally flavored with a hint of lime zest, this panna cotta is an excellent vegan and gluten-free treat perfect for warm weather or any occasion.
Ingredients
Primary Ingredients
- 200 g mango pulp (see note 1)
- 200 ml almond milk (or soy milk)
- 50 g granulated sugar
- ½ teaspoon agar-agar powder (see note 2)
Cream and Flavorings
- 240 g coconut cream (or chilled full-fat canned coconut milk, see note 3)
- ¼ teaspoon sea salt
- 1 teaspoon lime zest (optional)
Instructions
- Combine ingredients: Add the mango pulp, almond milk, granulated sugar, and agar-agar powder into a saucepan. Whisk everything together thoroughly to blend the ingredients evenly.
- Cook: Place the saucepan on medium heat and bring the mixture to a simmer. Cook for about 5 minutes while whisking regularly to prevent clumping. The mixture should thicken slightly and coat the back of a rubber spatula or spoon.
- Add flavors and cream: Reduce the heat to low, then whisk in the coconut cream, sea salt, and optional lime zest. Continue cooking gently for another minute, ensuring the coconut cream melts into the mixture without bringing it to a boil.
- Sift: Pass the mixture through a fine-mesh sieve into a bowl or jug to remove any lumps or fibers, resulting in a smooth panna cotta base.
- Mold: Pour the smooth mixture evenly into flexible molds. Recommended mold size is approximately 8.5 cm x 7 cm for four servings, but alternatives like cleaned empty yogurt containers can also be used. Allow the mixture to cool slightly for 10 minutes before covering the molds with lids or plastic wrap.
- Set: Place the molds in the refrigerator and chill for at least 4 hours to allow the panna cotta to fully set. For best results, let it set overnight if preparing in advance.
- Serving: When ready to serve, remove the lids or plastic wrap. Place a serving plate on top of each mold, carefully invert it, and gently push the edges of the silicone mold inward to release the panna cotta. They should pop out easily with a little coaxing.
- Storage: Store the panna cotta in their molds in the refrigerator where they will keep fresh for 3 to 4 days.
Notes
- Note 1: For best flavor, use fresh ripe mangoes blended to a pulp or high-quality store-bought mango pulp.
- Note 2: Agar-agar powder is a vegetarian gelling agent derived from algae. It sets firmly and is a perfect gelatin substitute.
- Note 3: Full-fat canned coconut milk works as a great alternative to coconut cream if chilled to separate the cream layer.
