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
Scale
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.
