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.
Course Dessert
Cuisine Indian
Servings 8people
Ingredients
for Cream Layer
1caup (14 oz) coconut milk unsweetened
1/4 cup sugar
1tbspvanilla extract
1-1/2tbspagar-agar
for Mango Layer
1-1/2 cup mango puree, (I used 1-1/2 mango, mango should not be over ripe)
2tbsplemon juice
1/4 cup sugar use as needed depend on sweetness of mango
1-1/2tbsp 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!