Mango Dairy-Free Panna Cotta (Print Version)
# Ingredients:
01 -
200 g mango pulp
02 -
200 ml almond milk or soy milk
03 -
50 g granulated sugar
04 -
½ teaspoon agar-agar powder
05 -
240 g coconut cream or chilled full-fat canned coconut milk
06 -
¼ teaspoon sea salt
07 -
1 teaspoon lime zest (optional)
# Instructions:
01 -
In a saucepan, whisk together the mango pulp, almond milk, granulated sugar, and agar-agar powder until well combined.
02 -
Bring the mixture to a simmer and cook for 5 minutes, whisking regularly, until slightly thickened and it coats the back of a rubber spatula or spoon.
03 -
Reduce the heat to low and whisk in the coconut cream, sea salt, and lime zest. Heat for another minute until the coconut cream is fully incorporated without boiling.
04 -
Pass the mixture through a fine-mesh sieve into a bowl or large jug to remove any lumps.
05 -
Evenly divide the mixture between four flexible molds (approximately 8.5 cm x 7 cm). Let cool slightly for 10 minutes, then cover with lids or plastic wrap.
06 -
Place the filled molds in the refrigerator and allow to set for at least 4 hours, or overnight if serving the next day.
07 -
To serve, remove lids or plastic wrap, place a serving plate on top of the mold, carefully flip it over, and gently release the panna cotta by pressing the edges of the silicone mold.
08 -
Refrigerate panna cotta in their molds for up to 3-4 days.
# Notes:
01 -
Agar-agar is a plant-based gelatin substitute derived from seaweed, making this dessert entirely vegan.