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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/mango-panna-cotta-recipe/