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.
Nivedita Thadani says
What a lovely and beautiful photo. and I think the taste also is yummy!!!!
Thanks for sharing it, bookmarked the post, going to buy things to make it./
Sayantani Mahapatra Mudi says
I drooled at the mango pannacotta at collaborative curry and now at your too. love this...very apt dessert for the summer.
Swapna says
I love pannacotta and your's looks delicious!
Shama Nagarajan says
wow..lovely click..good tempting one
Joanne says
Tragically, we don't get that TV show here! No good.
That panna cotta looks delicious. I'll take two please 😛
Aruna Manikandan says
Wow!!!!!!!!!!!!
Looks delicious dear 🙂
lovely clicks!!!!!!!!
My Kitchen Antics says
even i tried somethin like this recently and it came out well, except i couldnt get mango puree and so had to use the slices in syrup which was not the best...
the pics look great jagruti...
Mamatkamal says
I love panna cotta and yours with mango looks terribly delicious!
Have a great day
Indian Khana says
Looks yummy...pass me one of these??
Ms.Chitchat says
Awesome click and it looks divine :):)
Vikis Kitchen says
Lovely panna cotta. Looks so refreshing and delicious dear.
Suhaina says
oh wow, looks very tempting. I am on one week diet. Your dessert is making me drool here.
Unknown says
Jagruti, I have so much heard about this dessert pana cotta, but never had it or tried it. Sounds wonderful, need to also look into what is agar-agar as I have seen quite a few recipes floating around with this ingredient. The dessert simply looks mouther watering.
Kiran says
Very nice and delicious mango dessert.I too make this but this way of making it is new to me.Goes into my to do list.
Jayanthy Kumaran says
Dessert looks too good, never tried before...and the click is awesome dear.