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.
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!