This Vegetarian Mango Panna Cotta is a layered panna cotta that combines exotic Mango and silky cream. Warm summers and Mango go hand in hand and this surprisingly light and airy pudding is the perfect recipe.
Panna Cotta is a creamy chilled dessert hailing from the region of Piedmont in Italy. The word Panna Cotta means 'cooked cream'.
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?
Corn starch 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.
How to store
How to serve
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.
Ingredients
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.
Method
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 Gelatine-free Summer Dessert Ideas:
3. Rose and Pistachio Puff Pastry Horns
4. Homemade Mango Pulp - Keri No Ras
5. Mango Matho (shrikhand) with cream
Gelatin-free Layered Mango Panna Cotta
Ingredients
- 1 cup mango pulp
- ½ cup whole milk
- ½ cup cream
- ¼ cup sugar
- 1 tbsp. agar-agar flakes
- ⅛ cup Mango pieces
- 1 tablespoon Mint
- ⅛ 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
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote - this post was originally created and posted in May 2010, since updated with new content and pictures.
Rajee Mani says
That's a delicious panna cotta and a lovely click as well.
Namitha says
Wow Jagruti...That looks terrific..and a pleasant surprise 😀 Thanks for trying out our recipe and glad that you liked it :-)I should also try with agar agar now 🙂
Love2cook Malaysia says
Ur panna cotta pics made my day dear! I feel refreshed...Owh, I want a glass pls! 😉
Sonia says
I love panna cotta dessert. Me too..I had an idea to use agar-agar powder instead of gelatin. Looks just delicious, Jagruti! 🙂
Stephanie says
Sounds so good, and very beautiful pictures. Peace, Stephnaie
Sayali says
Great one jagruti..I will immediately go to sleep after having this Panna cota...so heavy 🙂
Unknown says
great juice i like mango , its really taste when it come to juice its amazing
Pecados da mesa says
Olá, hey;
DELICIA!!!!
VERY GOOD!!!
Maria Paula -BRASIL-
Anu says
Mouthwatering and yummy dessert..
Mina Joshi says
Lovely recipe. I will certainly try this one
SS blogs here says
Hey Jagruti.. thanks for stopping by. Your Mango Panna Cotta looks very pretty. Getting together elaborate ingredients sometimes does take effort. Glad you found it was worth it! Cheers!
Suja Manoj says
Wonderful dessert..sounds great..will try this..
thanks for sharing dear.
Subhie Arun says
WOW ..looks v invitin n delicious...nice click too..bookmarked.will try son..
Federica says
This is a mouthwatering dessert dear, I like it very much. It looks delicious ^_^
Bye bye, have a nice week
Simplyfood says
Wow this pnna cota dessert sounds delicious.The clicks are beautiful and devine.Mouthwatering dessert perfect for this lovely sunny day.