Mango Panna Cotta without Gelatin
This simple, refreshing make-ahead dessert couldn't be easier to make - and it's also vegan! Use fresh or frozen mango - it's delicious with both.
Ingredients
Panna Cotta
- 600 ml (2 ½ cups) coconut milk beverage (see note 1)
- 1 can full-fat coconut milk
- 80 g (⅔ cup) caster sugar or granulated sugar
- ¼ tsp salt
- 2 g (¾ tsp) agar agar powder (see note 2)
Mango Coulis
- 500 g (2 ½ cups) mango flesh fresh or frozen, cut into cubes (see note 3)
- 30 ml (2 tbsp) lime juice
- 25 g (2 tbsp) caster sugar or granulated sugar
Instructions
- Add the coconut milk beverage, coconut milk, sugar and salt to a medium saucepan. Set over medium heat and, stirring occasionally, bring the mixture to 90°C/195°F (see note 4). Whisk in the agar agar powder, reduce the heat to low and gently simmer for 15 minutes.
- Evenly divide the milk mixture into 6 individual serving glasses or ramekins. Allow to come to room temperature before moving to the refrigerator to chill completely and set - at least 2 hours (see note 5).
- Meanwhile, add the mango, lime juice and sugar to a small saucepan. Set over medium heat. Stirring occasionally, bring to a simmer and allow to simmer until the mango is extremely soft and beginning to break down - about 15 minutes.
- Use a stick blender to puree the mixture until completely smooth. Alternatively, transfer the mixture to a standard blender and puree until smooth. Transfer to a bowl and allow to cool completely.
- If desired, unmould the panna cottas by running a knife along the exterior of the custard. Place a plate on top of the dish and invert the panna cotta to release it onto the plate. You can also serve it in the dish without unmoulding. Spoon the mango coulis over the panna cottas and serve, topping with some fresh mango or toasted coconut flakes if desired.
Notes
-
- This recipe uses two types of coconut milk: canned full-fat coconut milk, which is thick and creamy, and coconut milk beverage, the lighter drinkable variety typically sold in cartons near other plant-based milks. These are not interchangeable in this recipe, as they perform different functions. Full-fat canned coconut milk provides richness and body, while coconut milk beverage adds liquid and balance without heaviness. If you don’t have or can't find coconut milk beverage, you can substitute another plant-based milk, such as almond milk, oat milk or soy milk
- Ensure you're using agar agar powder rather than agar agar flakes
- This comes from about 2 large mangoes. If using frozen mango, there is no need to defrost ahead of time.
- Ensure that you don't heat the milk mixture above this temperature as it can cause the coconut milk to curdle. The mixture will be very steamy, have a few small bubbles breaking the surface, but will not be boiling yet.
- The panna cottas can be made up to 72 hours in advance. Refrigerate, covered, until ready to serve. The mango coulis can be stored in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months. Defrost in the fridge overnight before using.
Nutrition
Calories: 212kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 80mg | Potassium: 236mg | Fiber: 2g | Sugar: 26g | Vitamin A: 813IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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