Mango Panna Cotta Recipe

Introduction

This Mango Panna Cotta is a creamy, refreshing dessert that combines tropical mango with rich coconut cream for a delightful vegan treat. Using agar-agar instead of gelatin, it offers a soft, delicate set perfect for warm days or any occasion. Light, fruity, and smooth, it’s a wonderful twist on the classic Italian panna cotta.

Ingredients

• 200g (¾ cup + 2 tbsp) mango pulp (canned or fresh purée)
• 200ml (¾ cup + 2 tbsp) almond milk or soy milk
• 50g (¼ cup) granulated sugar
• ½ tsp agar-agar powder (not flakes)
• 240g (1 cup) coconut cream or the solid part from chilled full-fat canned coconut milk
• ¼ tsp sea salt
• 1 tsp lime zest (optional)

Instructions

1. Step 1: In a saucepan, whisk together the mango pulp, plant milk, sugar, and agar-agar powder until well combined.
2. Step 2: Place over medium heat and bring to a simmer, cooking for about 5 minutes while whisking regularly. The mixture should thicken slightly and coat the back of a spoon.
3. Step 3: Reduce the heat to low, then stir in the coconut cream, sea salt, and lime zest (if using). Heat gently for another minute until the coconut cream melts completely, but do not let it boil.
4. Step 4: Pour the mixture through a fine sieve into a bowl or jug to remove any lumps for a smooth texture.
5. Step 5: Divide the mixture evenly into flexible molds or small cups. Let cool at room temperature for about 10 minutes, then cover and refrigerate for at least 4 hours or overnight until set.
6. Step 6: To serve, gently press the sides of the silicone molds to unmold the panna cotta. Garnish with extra lime zest or fresh mango chunks if desired.

Tips & Variations

• Use ripe, fresh mango for the best flavor or canned mango pulp for convenience and consistency.
• If you prefer a firmer set, you can increase the agar-agar powder slightly, but be careful not to overdo it as the texture may become too brittle.
• Substitute coconut cream with full-fat canned coconut milk, using only the thickened cream part for richness.
• For added brightness, serve with a drizzle of lime juice or a sprinkle of chopped fresh mint.

Storage

Store the panna cotta covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. To reheat a slightly firmer panna cotta, let it sit at room temperature for 10–15 minutes; avoid microwaving as it can melt the dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin instead of agar-agar?

Yes, but this will no longer be vegan. Use about 1 teaspoon of gelatin powder dissolved in a little warm water and gently heated. Agar-agar sets differently and creates a firmer texture, so results may vary.

What if my panna cotta is too soft or too firm?

If too soft, increase the agar-agar powder slightly next time, but add it in small increments to avoid a brittle texture. If too firm, reduce the agar-agar or cook the mixture for less time while simmering.

Mango Panna Cotta Recipe

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★★★★★

4.5 from 260 reviews

This vegan Mango Panna Cotta is a refreshing and creamy dessert that beautifully blends tropical mango with rich coconut cream and a hint of lime zest. Using agar-agar as a plant-based setting agent ensures a perfectly smooth, delicate set without gelatin, making it ideal for vegan and plant-based diets. The combination of almond or soy milk and coconut cream delivers a luscious texture while keeping the dessert light and flavorful. Perfectly chilled, this panna cotta is a delightful treat for warm days or any time you crave a fruity, elegant dessert.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Vegan / Italian-inspired
• Diet: Vegan

Ingredients

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Fruit Base

• 200g (¾ cup + 2 tbsp) mango pulp (canned or fresh purée)

Liquid Ingredients

• 200ml (¾ cup + 2 tbsp) almond milk or soy milk
• 240g (1 cup) coconut cream or the solid part from chilled full-fat canned coconut milk

Dry Ingredients & Flavorings

• 50g (¼ cup) granulated sugar
• ½ tsp agar-agar powder (not flakes)
• ¼ tsp sea salt
• 1 tsp lime zest (optional)

Instructions

1. Combine Ingredients: In a medium saucepan, whisk together the mango pulp, almond or soy milk, granulated sugar, and agar-agar powder until fully blended.
2. Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 5 minutes, whisking regularly to prevent sticking, until the mixture thickens slightly and can coat a spoon.
3. Add Coconut & Flavor: Reduce the heat to low, then stir in the coconut cream, sea salt, and lime zest if using. Heat the mixture for another minute until the coconut cream melts completely, making sure it does not boil.
4. Strain: Pour the mixture through a fine sieve into a clean bowl or jug to remove any lumps and ensure a smooth texture.
5. Pour Into Molds: Divide the strained mixture evenly into flexible silicone molds or small serving cups. Let them cool at room temperature for about 10 minutes before covering and transferring to the refrigerator.
6. Chill: Refrigerate the panna cotta for at least 4 hours or overnight to allow it to set firmly.
7. Serve: To serve, gently unmold by pressing the sides of the silicone molds or serve directly in cups. Optionally garnish with additional lime zest or fresh mango chunks for added freshness.

Notes

• Ensure to use agar-agar powder, not flakes, for accurate setting consistency.
• Do not boil the mixture once coconut cream has been added to preserve texture and flavor.
• Adjust sugar according to the sweetness of mango pulp and personal preference.
• Silicone molds work best for easy unmolding; otherwise, serve in cups.
• The lime zest is optional but adds a lovely citrus brightness complementing the mango flavor.
• This dessert is best served well chilled for optimal texture and taste.

Keywords: Mango panna cotta, vegan dessert, agar-agar panna cotta, coconut cream dessert, plant-based panna cotta, dairy-free dessert, tropical dessert