Mango Panna Cotta (Gelatin Free)

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.

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:

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

Gelatin-free Layered Mango Panna Cotta

Print Recipe Pin Recipe

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.

Course Dessert, Frozen Desserts

Cuisine Italian

Prep Time 3 hours hrs

Cook Time 15 minutes mins

Set time 2 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings 4

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Ingredients

US Customary - Metric

• 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

Cook ModePrevent your screen from going dark

• 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

Serving: 1serving | Calories: 244kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 42mg | Potassium: 126mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2013IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 8mg

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 Recipe