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Mango Panna Cotta (No Gelatin, Dairy-Free)
Samantha Jones

Mango Panna Cotta (No Gelatin, Dairy-Free)

A silky, vegan panna cotta made with ripe mango, coconut milk, and agar-agar. This alcohol-free and gelatin-free recipe offers a tropical twist on the classic Italian dessert, combining natural fruit sweetness with creamy plant-based texture.
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Prep Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: DESSERTS
Cuisine: Italian-Inspired
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 medium ripe mangoes (about 1 ½ cups puree)
  • 1 cup full-fat coconut milk
  • ¼ cup water
  • ½ teaspoon agar-agar powder
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh lime juice
  • Pinch of sea salt
  • Mango slices for garnish
  • Fresh basil or mint leaves for garnish

Method
 

  1. Peel and dice mangoes; puree in a blender until smooth
  2. In a saucepan, combine coconut milk, water, and agar-agar powder
  3. Simmer over medium heat for 2-3 minutes, stirring constantly until agar dissolves
  4. Remove from heat and stir in mango puree, maple syrup, lime juice, and sea salt
  5. Pour mixture into stacked silicone molds (or a single container) for even spreading
  6. Chill in refrigerator for 2 hours, then flip out onto serving plates
  7. Top with fresh mango slices and herbs before serving

Notes

Use frozen mashed mango for quicker preparation
Oat milk can replace coconut milk for a lighter version (adjust sweetness accordingly)
Use 1 ½ teaspoons chia seed gel instead of agar-agar for set (chill longer, 4-6 hours)
Store in airtight container in fridge for up to 48 hours