Light Mango Panna Cotta

This mango panna cotta transforms ripe juicy mangoes into a silky dessert that's both dairy-free and gelatin-free. The perfect balance of tropical sweetness and coconut creaminess makes it an impressive yet simple treat that comes together with minimal effort but maximum impact.

I first created this recipe during a summer heatwave when I needed something cooling yet sophisticated for unexpected dinner guests. The vibrant color and silky texture had everyone reaching for seconds and asking for the recipe.

Ingredients

• Mango pulp 200g: Fresh provides the best flavor but canned works wonderfully for convenience and consistency
• Almond milk 200ml: Creates the light texture while keeping the dessert dairy-free
• Granulated sugar 50g: Balances the natural tartness of the mango perfectly
• Agar-agar powder ½ teaspoon: The plant-based secret to achieving that perfect wobble without gelatin
• Coconut cream 240g: Adds luxurious richness and complementary tropical flavor to the mango
• Sea salt ¼ teaspoon: Enhances all the flavors and creates depth
• Lime zest 1 teaspoon: Provides a bright finish that cuts through the sweetness

Step-by-Step Instructions

Combine the base:

Whisk together mango pulp, almond milk, sugar, and agar-agar powder in a saucepan until completely smooth. Make sure the agar powder is fully incorporated to prevent any lumps in the final dessert.

Activate the agar:

Simmer the mixture for exactly 5 minutes, whisking continuously to prevent scorching. Watch as the consistency changes gradually becoming thicker until it coats the back of a spoon. This critical step activates the gelling properties of the agar.

Incorporate creamy elements:

Reduce heat to low before adding coconut cream, salt, and lime zest. Whisk gently until the coconut cream completely melts and incorporates, creating a uniform silky texture. Avoid boiling at this stage as it can affect the final texture.

Strain for perfection:

Pour the mixture through a fine-mesh sieve to catch any lumps or fibrous bits from the mango. This extra step ensures the smoothest possible texture and is worth the minimal effort for professional results.

Fill the molds:

Divide the mixture evenly between your chosen molds. Allow them to cool at room temperature for 10 minutes before covering, which prevents condensation from forming on the covers and dripping onto your dessert.

Chill to set:

Refrigerate for at least 4 hours until completely set. The patience required here will be rewarded with the perfect texture that holds its shape when unmolded.

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The agar-agar powder is truly the magical ingredient in this recipe. I discovered it after years of unsuccessful attempts at vegan panna cotta that would collapse into puddles. Just that tiny half teaspoon transforms liquid into the perfect wobbly texture that still melts in your mouth.

Troubleshooting Tips

If your panna cotta seems too firm, you can reduce the agar-agar to ¼ teaspoon in your next batch. Agar sets much more firmly than gelatin, so precision is important. Temperature also affects how firmly it sets, so consider your serving environment.

For best unmolding results, dip the molds briefly in hot water for 3-5 seconds before inverting onto plates. The heat will just slightly melt the outer layer, helping it release perfectly without damaging the beautiful shape.

If you notice any separation in your mixture before pouring into molds, simply return it to low heat and whisk vigorously until completely smooth again. This can sometimes happen if the coconut cream is very cold when added.

Flavor Variations

This basic recipe opens up endless customization possibilities. Try swapping the mango for equal amounts of strawberry puree for a berry version, or passion fruit for an exotic twist. Each fruit brings its own acidity and sweetness, so you might need to adjust the sugar slightly.

The coconut cream can be replaced with cashew cream for a different flavor profile that pairs beautifully with stone fruits like peaches or apricots. Just ensure the total liquid amounts remain the same to maintain the perfect setting properties.

For an adult version, consider adding 1 tablespoon of rum or coconut liqueur at the final stage of cooking. The alcohol won't cook off completely, adding a sophisticated edge to the dessert perfect for dinner parties.

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Frequently Asked Questions

→ What can I use instead of almond milk?

You can substitute almond milk with soy milk, oat milk, or any other plant-based milk of your choice.

→ Can I replace agar-agar with another thickener?

No, agar-agar is integral for setting this dessert. Gelatin won't work for a vegan version, but cornstarch could be used for a pudding-like consistency.

→ Can I make this dessert ahead of time?

Yes, you can prepare it a day in advance and store it in the fridge. It will stay fresh for up to 3-4 days.

→ How do I ensure smooth panna cotta texture?

Strain the mixture through a fine-mesh sieve before pouring it into molds. This removes lumps and ensures a silky texture.

→ Can I add other flavors to the panna cotta?

Absolutely! Try adding vanilla, cardamom, or even a splash of fruit liqueur for extra depth of flavor.