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.

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.

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.

Other Eggless and Gelatin-free Summer Dessert Ideas:

1. Creamy caramel phirni

2. Nutella Panna Cotta

3. Thandai Panna Cotta

4. Homemade Mango Pulp - Keri No Ras

5. Mango Matho (shrikhand) with cream

6. Mango Lime Lassi

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mango panna cotta, gelatin free panna cotta, layered mango panna cotta

Dessert

Italian

Gelatin-free Layered Mango Panna Cottahttps://www.youtube.com/watch?v=gSipKABgAVMThis Vegetarian Mango Panna Cotta is a layered panna cotta that combines exotic Mango and silky cream.https://www.youtube.com/watch?v=gSipKABgAVM2020-05-23

Yield: 3-4 servings

Author: Hayley Dhanecha

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.

prep time: 3 hourcook time: 15 Mtotal time: 3 H & 15 M

Ingredients:

1 cup=250ml

• 1 cup mango pulp
• 1/2 cup whole milk
• 1/2 cup cream
• 1/4 cup sugar
• 1 tbsp. agar-agar flakes
• Mango pieces
• Mint 
• Raspberries - optional 

Instructions:

1. 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.
2. Pour milk in a heavy bottom 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.

notes:

Instead of whole milk, you may use semi-skimmed or skimmed milk.

Calories
352.59

Fat (grams)
17.60

Sat. Fat (grams)
10.81

Carbs (grams)
47.52

Fiber (grams)
2.73

Net carbs
44.79

Sugar (grams)
45.16

Protein (grams)
5.08

Sodium (milligrams)
47.93

Cholesterol (grams)
52.96

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

https://www.jcookingodyssey.com/2013/04/vegetarian-mango-panna-cotta.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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PIN MANGO PANNA COTTA FOR LATER

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