This mango panna cotta (no gelatin, dairy-free) is the perfect light and refreshing dessert—ideal for sunny days or when you’re in the mood for something tropical and creamy without the heaviness of dairy. It takes inspiration from the classic Italian panna cotta but substitutes gelatin with agar-agar and uses plant-based milk and coconut cream for a dairy-free twist.
Don’t miss our Mango Tiramisu for another elegant tropical treat layered with creamy indulgence and bright mango flavor.
Ingredients You’ll Need
You only need 5 core ingredients to create this creamy mango treat. Let’s dive into what makes this version both indulgent and vegan:
- Mango Pulp – Canned Alphonso or Kesar mango pulp works best due to their sweetness and color. You can use fresh mango puree if ripe, juicy mangoes are available.
- Non-Dairy Milk – Almond milk, soy milk, or oat milk are excellent options. Avoid watery or low-fat varieties for best texture.
- Coconut Cream – The full-fat variety brings rich creaminess. Chill the can overnight and scoop only the thick part from the top.
- Agar-Agar Powder – This plant-based gelatin alternative helps the panna cotta firm up with the perfect jiggle.
- Sugar – Use white granulated or cane sugar for a neutral sweetness that doesn’t overpower the mango.
Optional flavor enhancers:
- Sea Salt – A pinch enhances the mango’s natural sweetness.
- Lime Zest – Adds a citrusy brightness that pairs beautifully with the tropical mango flavor.
Step-by-Step Instructions
1. Combine the Base Ingredients
In a saucepan, combine mango pulp, your choice of non-dairy milk, sugar, and agar-agar powder. Whisk everything well to dissolve the powder evenly.
2. Simmer the Mixture
Bring the mixture to a light simmer, stirring consistently for around 5 minutes. The consistency will slightly thicken and should coat the back of a spoon.
3. Add Creaminess
Reduce the heat to low. Stir in coconut cream, a pinch of salt, and lime zest if using. Let it cook for another minute until the coconut cream melts, but do not let it boil, as overheating can cause curdling.
4. Strain for Smoothness
Pour the mixture through a fine mesh sieve into a jug or bowl to remove any lumps. This helps keep the final texture silky smooth.
5. Mold and Cool
Pour the strained mixture into flexible silicone molds or cleaned yogurt containers. Let them sit for 10 minutes at room temperature before covering and refrigerating.
6. Chill and Set
Refrigerate the panna cottas for at least 4 hours, or overnight for best results. The agar-agar will activate and set during this chilling time.
Serving Suggestions
When ready to serve, unmold by gently pulling the silicone edges and flipping onto a plate. Garnish with:
- Fresh mango cubes
- A sprinkle of lime zest
- Mint leaves
Discover great ideas like Papaya Lime Sorbet for another fruity and refreshing dairy-free dessert option.
Expert Tips
- Avoid Agar Flakes: They are stronger than powder and may lead to a rubbery texture.
- Don’t Boil the Coconut Cream: High heat and acidity from fruit may curdle it.
- Use Only the Thick Cream: Thin coconut milk won’t provide structure.
- Keep Them Molded: Store in molds until right before serving to preserve shape.
Looking for inspiration? Try Raspberry Mousse if you’re in the mood for something berry-based and creamy.
Storage Instructions
Store in the fridge for up to 3-4 days. Keep them covered to prevent them from drying out. They’re best served cold and fresh from the mold.
More Dessert Ideas
Check out Mango Sago for a cooling, creamy tapioca-style mango dessert. Or indulge in these tropical creations: