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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.

Serves 8

 Mango Panna Cotta Recipe by ManjulaIngredients:

for Cream Layer

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

for Mango Layer

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


For Cream Layer

  1. In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. Turn off the heat, whisk for few minutes.
  4. Pour the mango puree over coconut, coconut milk should be little firm.
  5. Refrigerate for about three hours before serving. Slice the panna cotta in individual serving pieces. White and yellow makes this look beautiful.
  6. Mango panna cotta can be refrigerated for 5-6 days. Enjoy!

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43 thoughts on “Mango Panna Cotta

  1. 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?

  2. 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.

  3. 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.?

  4. 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!

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