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GELATIN-FREE LAYERED MANGO PANNA COTTA

This Vegetarian Mango Panna Cotta is a layered panna cotta that combines exotic Mango and silky cream.

This dessert needs few ingredients and is so simple to make.

Warm summers and Mango go hand in hand and this surprisingly light and airy pudding is the perfect recipe.

mango panna cotta severed in glass ramekins and topped with mango pieces, green mint and red raspberries

Gelatin-free Layered Mango Panna Cotta



Vegetarian Mango Panna Cotta

✓Suitable for Vegetarians

✓Exotic flavours

✓Few ingredients

✓Easy to make

✓Great for a summer party

✓Kid-friendly dessert

✓Make-ahead dessert

What is Panna Cotta?

Panna Cotta is a creamy and delightful chilled dessert hailing from the region of Piedmont in Italy. The word Panna Cotta means ‘cooked cream’.

The base of the Panna cotta is made using cream, sugar and vanilla, flavours can be added and to set the dessert generally gelatin (animal product) is used.
Vegetarians and vegans can use agar-agar flakes or powder to make panna cotta.
If chocolate makes you happy, try this heavenly delicious white chocolate panna cotta with dark chocolate sauce.

How to set the Panna Cotta without using Gelatin

Gelatin is a thickening and gelling agent derived from the collagen in animals, so is not suitable for vegans and vegetarians.

Agar-agar is a substitute for gelatin. Agar-agar is a type of seaweed and is vegan.

Dried agar-agar is added to the liquid and is brought to a boil. The mixture will set on cooling.

We found that the mixture only thickens slightly when boiling but once it is off the heat, it begins to thicken very fast. This means that you do not have to boil the liquid for too long.

Looking for more agar-agar recipes? How about this homemade wiggly vegan jelly/jello that is made only with 2 ingredients.

What can I use instead of agar-agar?

Cornstarch or cornflour and arrowroot powder or flour are also a good thickener. Arrowroot powder leaves no lingering aftertaste in the recipe.

Tapioca starch or flour is another perfect agar-agar alternative. It is vegan and gluten-free.

What cream to use for Panna Cotta?

Traditionally, panna cotta was always using cream,  but things have changed and many recipes use some percentage of milk to make this dessert a little lighter.

If only cream is used in the recipe, one can use single or double cream for a thick and rich panna cotta.

How to achieve layers for Panna Cotta?

Layered Panna Cotta is a 2 step process.

First, pour the mango pulp into the glass you are using and freeze overnight or for a couple of hours. Either keep flat or freeze tilted at an angle to get a slanted look.

When fully frozen, then pour the milk/cream mixture and set in the fridge. Voila! You have two distinct and super tasty layers in your Panna Cotta.

Can I bloom agar-agar first?

If you feel like it, bloom agar-agar in cold water first before adding it into the milk mixture.
Take one spoon of agar-agar and 3 tbsp in a bowl and let it bloom for 7-8 minutes.

Do you cover Panna Cotta whilst setting?

Yes, we always cover our panna cotta glasses or moulds with cling film whilst they are in the fridge or freezer whilst setting.

It prevents other food odours setting into the sweet dessert.

How to store  Panna Cotta?

Panna cotta needs a long time to set, so definitely this dessert can be made ahead before a party or get-together.
Once it is set, this dessert can stay fresh up to two days in the refrigerator. Cover well with the cling film and store in an airtight container.

How to serve Panna Cotta?

Panna cotta is often served after a delicious meal. It can be topped with fresh fruit, berry coulis, lemon curd, pine biscotti or served with chocolate or caramel sauce.

We absolutely love our caramel panna cotta with salted peanut brittle.

Panna cotta served best with white grape variety wine such as Elysium Black Muscat or Orange Muscat. 

Ingredients for gelatin-free mango panna cotta

Mango pulp/mango nectar – Use tinned/canned mango pulp. Alternatively, make homemade Mango Pulp using Indian mangoes.

Milk – we used whole milk. Alternately, use milk with less fat.

Cream – we used double cream

Sugar – use any white sugar. You will not need a lot as the mango pulp is sweet

Agar-agar flakes – find in health or specialist stores or online. This is a vegan gelatine alternative. The agar-agar leaves no unwanted flavour or colour in your dessert so you can use it without worry.

Tips:

Grind the agar-agar flakes into a powder before using – use a high-speed blender or hand blender

Strain the liquid using a tea strainer if some agar-agar has not dissolved – the milk/cream mixture will set.

You have to work fast – the mixture will begin to set quickly as it cools so be ready to pour into your glass or bowl.

How to make Gelatin-free Panna Cotta?


This recipe calls for two steps, cooking and setting. In first step cream is cooked and in second step mango pulp and cooked custard is left to set.

1. Divide the thick mango pulp into 3-4 glasses, cover it with the cling film and leave it in the freezer for 2-3 hours or until it freezes.

2. Place milk in a pan.

3. Add cream.

4. Now add sugar.

5. Agar-agar flakes and bring it to boil and cook until flakes dissolve.

6. Turn off the heat and add vanilla extract, strain the mixture and leave it to cool.

7. Pour the cream on top of the frozen mango pulp and leave it to set in the fridge for a couple of hours.

8. Once the panna cotta is set, top it up with cubed mango, raspberries and mint.

panna cotta set in glass ramekins and topped with fresh fruits such as mango, raspberries and mint

 

Other Eggless and Gelatin-free Summer Dessert Ideas:

1. Creamy caramel phirni

2. Instant Shrikhand 

3. Rose and Pistachio Puff Pastry Horns

4. Homemade Mango Pulp – Keri No Ras

5. Mango Matho (shrikhand) with cream

6. Mango Lime Lassi

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Gelatin-free Layered Mango Panna Cotta

Hayley Dhanecha
This Vegetarian Mango Panna Cotta is a layered panna cotta that combines exotic Mango and silky cream. This dessert needs few ingredients and is so simple to make. Warm summers and Mango go hand in hand and this surprisingly light and airy pudding is the perfect recipe.
5 from 1 vote
Prep Time 3 hours
Cook Time 15 minutes
Set time 2 hours
Total Time 5 hours 15 minutes
Course Dessert, Frozen Desserts
Cuisine Italian
Servings 4
Calories 244 kcal

Ingredients
 
 

  • 1 cup mango pulp
  • ½ cup whole milk
  • ½ cup cream
  • ¼ cup sugar
  • 1 tbsp. agar-agar flakes
  • cup Mango pieces
  • 1 tbsp Mint
  • cup Raspberries optional

Instructions
 

  • Divide the thick mango pulp into 3-4 glasses or ramekins, cover it with the cling film and leave it in the freezer for 2-3 hours or until it freezes.
  • Pour milk in a heavy bottom pan.
  • Add cream.
  • Now add sugar.
  • Agar-agar flakes and bring it to boil and cook until flakes dissolve.
  • Turn off the heat and add vanilla extract, strain the mixture and leave it to cool.
  • Pour the cream on top of the frozen mango pulp and leave it to set in the fridge for a couple of hours.
  • Once the panna cotta is set, top it up with cubed mango, raspberries and mint.

Notes

Instead of whole milk, you may use semi-skimmed or skimmed milk.
 
 
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Nutrition

Nutrition Facts
Gelatin-free Layered Mango Panna Cotta
Serving Size
 
1 serving
Amount per Serving
Calories
244
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
44
mg
15
%
Sodium
 
42
mg
2
%
Potassium
 
126
mg
4
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
2
g
4
%
Vitamin A
 
2013
IU
40
%
Vitamin C
 
12
mg
15
%
Calcium
 
87
mg
9
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

Tried this recipe?Snap a pic and tag @jcookingodyssey or #jcookingodyssey on Instagram, Twitter or Facebook

Note – this post was originally created and posted in May 2010, since updated with new content and pictures.

Recipe Rating




Lathiya

Monday 8th of June 2020

The mango pannacotta looks gorgeous. I loved how you used Agar agar instead of gelatin.

mildly indian

Saturday 6th of June 2020

Agar panna cotta are a generous summer treat and you have made it look even more exotic with your collection of images. I love the way you have managed that perfect jiggy nature in this recipe

Sasmita

Saturday 6th of June 2020

This beautiful 2 layered dessert made using agar agar is simply wow ! I had recently prepared a 2 layered panna cotta and so can imagine how beautiful it is ........

cookingwithsapana

Friday 5th of June 2020

I too love using agar agar instead of animal based gelatin. Love how beautiful the panacotta layers are looking.

Vanitha

Thursday 4th of June 2020

No one can beat you dear in sharing a beautiful post, click and mouthwatering delights! Pannacottas are so divine especially these mango ones look delightfully scrumptious and oh so pretty! Thanks a ton for sharing tips and tricks to make this a perfect dessert!