Mango Panna Cotta

By: Manjula Jain

July 20, 2023

Serving : 8 people

Rate this recipe:

No ratings yet

Quick Links

Mango Panna Cotta

Mango panna cotta is a delicious, easy, light and refreshing dessert. Mango and coconut milk together makes it a layered, tempting vegan delight that is hard to resist.

Mango Panna Cotta

Ingredients

for Cream Layer

  • 1 caup (14 oz) coconut milk unsweetened
  • 1/4 cup sugar
  • 1 tbsp vanilla extract
  • 1-1/2 tbsp agar-agar

for Mango Layer

  • 1-1/2 cup mango puree, (I used 1-1/2 mango, mango should not be over ripe)
  • 2 tbsp lemon juice
  • 1/4 cup sugar use as needed depend on sweetness of mango
  • 1-1/2 tbsp agar-agar

Also need a setting/serving dish

  • I am using 5-1/2” x 7-1/2” pyrex/glass rectangle dish. You can also make them in individual serving bowls or glasses.

Instructions

For Cream Layer

  • In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes.
  • Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously making sure there are no lumps. Turn off the heat.
  • Whisk the milk for a few minutes and pour into the dish. Let this sit for about 25 minutes before adding the mango layer. Note: as coconut will cool it will be getting firm like jello, before adding the mango layer coconut layer should be firm but not settled all the way completely.

For Mango Layer

  • In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.
  • Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously, making sure there are no lumps.
  • Turn off the heat, whisk for few minutes.
  • Pour the mango puree over coconut, coconut milk should be little firm.
  • Refrigerate for about three hours before serving. Slice the panna cotta in individual serving pieces. White and yellow makes this look beautiful.
  • Mango panna cotta can be refrigerated for 5-6 days. Enjoy!
Mango Panna Cotta

Mango Panna Cotta

Mango panna cotta is a delicious, easy, light and refreshing dessert. Mango and coconut milk together makes it a layered, tempting vegan delight that is hard to resist.
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Cuisine Indian
Servings 8 people

Ingredients
  

for Cream Layer

  • 1 caup (14 oz) coconut milk unsweetened
  • 1/4 cup sugar
  • 1 tbsp vanilla extract
  • 1-1/2 tbsp agar-agar

for Mango Layer

  • 1-1/2 cup mango puree, (I used 1-1/2 mango, mango should not be over ripe)
  • 2 tbsp lemon juice
  • 1/4 cup sugar use as needed depend on sweetness of mango
  • 1-1/2 tbsp agar-agar

Also need a setting/serving dish

  • I am using 5-1/2” x 7-1/2” pyrex/glass rectangle dish. You can also make them in individual serving bowls or glasses.

Instructions
 

For Cream Layer

  • In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes.
  • Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously making sure there are no lumps. Turn off the heat.
  • Whisk the milk for a few minutes and pour into the dish. Let this sit for about 25 minutes before adding the mango layer. Note: as coconut will cool it will be getting firm like jello, before adding the mango layer coconut layer should be firm but not settled all the way completely.

For Mango Layer

  • In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.
  • Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously, making sure there are no lumps.
  • Turn off the heat, whisk for few minutes.
  • Pour the mango puree over coconut, coconut milk should be little firm.
  • Refrigerate for about three hours before serving. Slice the panna cotta in individual serving pieces. White and yellow makes this look beautiful.
  • Mango panna cotta can be refrigerated for 5-6 days. Enjoy!
Tried this recipe?Let us know how it was!

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    Sahana
    August 30, 2022 at 6:57 pm

    Can light coconut milk be used?

    tomar.ritu
    December 4, 2017 at 12:16 am

    Hello Manjula ji,Can we use milk cream instead of coconut cream?

      Manjula Jain
      December 4, 2017 at 1:30 pm

      tomar.ritu, yes keep the method same and it taste good

    lalita
    May 5, 2017 at 10:50 am

    Pls suggest which other fruits can substitute mango..?

      Manjula Jain
      May 5, 2017 at 5:42 pm

      Lalita, any berries will work, I have also tried with plum, but I like the mango color the best

    Lakshmi
    May 5, 2017 at 8:25 am

    It’s a new recipe and I’m sure it will be liked by those who are on diet.

    Suba
    May 3, 2017 at 10:53 am

    Dear Manjula ji, thank you very much for this wondrous recipe..
    Is there a siitable replacement for agar agar.
    Thank you!

      Manjula Jain
      May 3, 2017 at 11:19 pm

      Suba, at least I am not aware

    Charu
    October 23, 2016 at 4:48 am

    Can I use heavy whipped cream instead of coconut milk? Do I still need to boil the cream like milk?

      Manjula Jain
      October 23, 2016 at 12:08 pm

      Charu, that will work, and will taste good

    Rozy
    July 30, 2015 at 7:46 pm

    Deardi,I like this respite.But I want to know what is agar agar.Please let me know.Regards

      Manjula Jain
      July 30, 2015 at 11:37 pm

      Rozy, this is a see weed and you can find this Indian or Asian grocery stores

    Anshita
    July 29, 2015 at 3:16 am

    Cn we use normal milk inplace of coconut milk??

      Manjula Jain
      July 29, 2015 at 8:33 pm

      Anshita,
      you can add cream

    ishrat
    July 28, 2015 at 9:02 pm

    Nice recipe I must try this

    Reena
    July 28, 2015 at 7:03 pm

    Do you think this can be made by pouring in to decorative individual silicone molds? Like the decorative cupcake molds? Is the consistency such that it will come out easily after it’s made?

      Manjula Jain
      July 28, 2015 at 10:57 pm

      Reena, sounds good, and yes they will come out easily.

    Apurva
    July 28, 2015 at 11:41 am

    Hi…I have agar agar in grass like form.what quantity i should use with all other ingredients in same quantity as above? Thank you in advance.

      Manjula Jain
      July 28, 2015 at 10:59 pm

      Apurva, 5-6 string. cut them in small pieces and boil to make pasty

    Manjula Jain
    April 14, 2015 at 5:43 pm

    Lalith, try rice milk ot soya milk

    Manjula Jain
    April 14, 2015 at 5:24 pm

    Lalith, how about trying rice milk

    Amanda
    April 9, 2015 at 2:19 pm

    Manjula,

    Thanks for teaching us this good recipes.
    Mango Panna Cotta and Coconut Ladoo are delicious in my kitchen!

    From Brazil,

    Amanda.

    Renuka
    March 24, 2015 at 4:11 am

    Hi , is it possible to use veg gelatine if not able to find agar agar .

    Thanks Renuka.

      Manjula Jain
      March 24, 2015 at 10:10 pm

      Renuka, Yes but I have never tried

    Leena
    July 31, 2014 at 6:17 am

    Thanks! This was so good! I’m glad I took the time to make it. I used dried agar-agar strands instead of powder and it worked fine, but had longer boiling/more stirring to dissolve the strands completely.

    Hina
    July 12, 2014 at 3:27 am

    Where I can find agar agar?

      Manjula Jain
      July 13, 2014 at 10:56 pm

      Hina,
      Indian or Asian grocery stores

    Priti
    June 30, 2014 at 6:41 am

    Hi Manjula, Can I make this juice with thick mango juice? I have KDD harvest’s mango juice at home and it is quite thick.. do you think I can use it for making this recipe.?

      Manjula Jain
      June 30, 2014 at 7:29 am

      priti try

    Puja
    June 22, 2014 at 10:35 pm

    Hi,
    What is the purpose of using lemon juice in the mango pulp? What is its function? Does it add to the taste or texture. Please explain. Thank you!

      Manjula Jain
      June 23, 2014 at 6:36 pm

      Puja,
      Adds a fresh flavor

    sherry
    June 18, 2014 at 5:36 am

    Manjula hi,
    Can I make this recipe in 2 days advance for a party ?

      Manjula Jain
      June 18, 2014 at 11:14 am

      Sherry,
      you can refrigerate this for a week or more.

    Julie
    June 11, 2014 at 10:26 pm

    How much water is used when you mix it in with agar agar? Thank You.

      Manjula Jain
      June 11, 2014 at 10:53 pm

      Juli,
      About 2 tablespoons

    ramya
    June 11, 2014 at 7:43 pm

    Hello manjula ji
    Can we find China grass in walmart?

      Manjula Jain
      June 11, 2014 at 10:55 pm

      Ramya,
      Sorry Walmart don’t carry agar-agar, but you can find in Indian or Asian grocery stores

    john foster
    June 11, 2014 at 1:33 pm

    and how does one puree mango?

      Manjula Jain
      June 11, 2014 at 10:56 pm

      John,
      I used blender

    Anju Abraham
    June 11, 2014 at 11:59 am

    Can the knox unflavored gelatin powder be used instead?

      Manjula Jain
      June 11, 2014 at 10:57 pm

      Anju, I have never used but I am sure you can

    reema aroora
    June 11, 2014 at 10:40 am

    wt is agar agar? plz reply

      Manjula Jain
      June 11, 2014 at 10:53 am

      Reema,
      agar-agar is a sea weed good substitute for gelatin, also known as china grass

Check other Recipes

Gulab Jamun
Gulab Jamun
Tomato Chutney
Tomato Chutney
Zucchini Rice
Zucchini Rice
Palak Paneer (Spinach)
Palak Paneer (Spinach)