Description
This refreshing Mango Panna Cotta is a dairy-free, gelatin-free dessert that combines the tropical sweetness of mango with creamy coconut and almond milk. Thickened naturally with agar-agar, it offers a smooth, velvety texture and a vibrant flavor perfect for a light and elegant treat, suitable for vegans and those avoiding gelatin.
Ingredients
Scale
Main Ingredients
- 200 g mango pulp
- 200 ml almond milk (or soy milk)
- 50 g granulated sugar
- ½ teaspoon agar-agar powder
- 240 g coconut cream (or chilled full-fat canned coconut milk)
- ¼ teaspoon sea salt
- 1 teaspoon lime zest (optional)
Instructions
- Combine ingredients: Add the mango pulp, almond milk, sugar, and agar-agar powder to a saucepan and whisk well to combine all the ingredients evenly.
- Cook: Bring the mixture to a gentle simmer over medium heat and cook for 5 minutes, whisking regularly. The mixture will thicken slightly and should coat the back of a rubber spatula or spoon, indicating the agar-agar has activated.
- Add flavors and cream: Reduce the heat to low, then whisk in the coconut cream, sea salt, and lime zest (if using). Continue cooking for another minute to incorporate the flavors thoroughly without bringing it to a boil.
- Sift: Pass the mixture through a fine-mesh sieve into a clean bowl or large jug to ensure a smooth texture free from lumps.
- Mold: Divide the mixture evenly into flexible molds (about four 8.5 cm x 7 cm molds) or cleaned empty yogurt containers. Let the mixture cool slightly for 10 minutes before covering with lids or plastic wrap.
- Set: Place the molds in the refrigerator and allow the panna cotta to set for at least 4 hours or preferably overnight for best texture and flavor development.
- Serving: When ready to serve, remove the lids or plastic wrap. Place a serving plate on top of each mold and gently invert, then carefully coax the panna cotta out by pushing the edges of the silicone mold. Serve chilled.
- Storage: Store any leftovers in their molds in the refrigerator for up to 3-4 days, keeping them fresh and ready to enjoy.
Notes
- Use ripe mango pulp for the best natural sweetness and vibrant flavor.
- Agar-agar powder is a vegetarian substitute for gelatin and is essential for setting the panna cotta.
- Coconut cream can be substituted with full-fat canned coconut milk, chilled to separate the cream layer.
- Lime zest adds a subtle citrusy brightness but is optional.
- Make sure not to boil after adding coconut cream to prevent curdling.
- Flexible silicone molds or clean yogurt containers work best for easy unmolding.
