All mango lovers out there!!! Quickly gather up because this rich and creamy mango panna cotta is here to win your hearts! This exciting recipe is an all fruity take on the classic Italian Panna cotta. It is filled with mangoes and topped with extra mango sauce.

This  melt in mouth Mango Panna Cotta is made without gelatin. I use agar agar instead to set this Italian dessert. Make a big batch with only 10 minutes of your active time. This fruit-filled dessert is suitable for vegetarians. Easy customization for vegans!

What are your criteria for an ideal dessert?

If you ask me then I have a few, It should –

1. Be super-duper easy and can be made in advance.
2. Require a handful of ingredients that are easy to source.
3. Be simple to make without using fancy equipment.
4. Taste great and loved by all!

And if you agree on these points, then my friends you definitely gotta try this Mango Panna Cotta recipe.

My dessert dreams are filled with mangoes, lots, and lots of mangoes. I use fresh mangoes when they are in season. Other times, a can of mango puree or frozen mangoes work like a charm. This way I enjoy them all year round. If you are an ardent mango lover like me then try my eggless mango cake and this easy mango mousse without gelatin for sure.

What is Panna Cotta?

You may have tried Panna Cotta at your local Italian restaurant. It comes decked up in a glass or well garnished, set up sitting on a plate.

Panna Cotta is a famous Italian dessert made with heavy cream, flavoring, and sugar. It is set using gelatin and served with a fruit-based sauce, fruit jelly, or compote.

This dessert looks fancy but it is one of the easiest desserts you can make at home. It is such an easy recipe that fits from casual to special occasions.

Panna Cotta is made with very few ingredients that are easily available in stores. It doesn’t require any special tools. A simple cooking pan and spoon will work great!

Why try this panna cotta recipe?

My panna cotta recipe is made without gelatin. I use agar agar instead,(a plant-based gelling agent to set the panna cotta). So, this recipe is ideal for vegetarians.

Instead of serving plain vanilla panna cotta with fruit compote or sauce on the side, I have actually made the panna cotta using the fruit. The yummy mango sauce on the top just adds a double dose of mango goodness.

Flavoring

I have used an Indian spin on this Italian classic.

Cardamom and Saffron compliments the flavor of the mango so well

I put some butterscotch essence that totally elevated the taste of this mango panna cotta. It is completely optional. You can use vanilla extract as well.

Consider making this dessert on Diwali, Raksha Bandhan, or any Indian festival.

Step by Step Instructions to make Mango Panna Cotta

In a heavy bottom pan mix in heavy cream, milk, and mango puree.

Cook on medium heat until warm.

Add in the flavoring and cook until a simmer.

Stir occasionally in between to avoid it to burn at the bottom.

In the meantime, take a small pan and whisk in the water and agar agar powder.

Whisk until lump-free. Let it sit for 5 minutes.

Now cook this mixture on medium heat until the agar agar is completely dissolved.

Bring it to a simmer and switch off the flame.

Add the warm agar agar mixture to the hot mango mixture by whisking it constantly.

Strain the mixture carefully in another container using a sieve.

Now work soon as the mixture will set once it starts cooling.

Pour the mixture into desired molds, glasses, cups, or a deep dish to set.

Once it cools down cover it with plastic wrap and transfer it in the refrigerator to set further.

Panna cotta made with agar agar sets in 4-6 hours.

Once the panna cotta is set with adequate chilling remove it from the fridge and garnish if desired.

Just before serving top it with the mango sauce.

If you have set it in the pan then just cut into equal pieces, loosen the sides and slide a spatula to take it out.

Possible substitutions

1. You may skip the milk and use an equal amount of heavy cream throughout.
2. Vice Versa won’t taste great.
3. Swap canned mango puree with fresh mangoes. You will have to adjust sugar accordingly.
4. Taste the mango cream mixture and add sugar to your preference.
5. Use vanilla instead of butterscotch essence.
6. Use nuts and garnish of your choice.
7. You may use chopped fruits on the top.

How to store panna cotta?

Panna cotta stays well in the fridge for up to 3 days without losing shape.

So, it is a great dessert option to make in advance.

Important tips to make the best mango panna cotta

• Refer to the details on the type of mangoes to use given.
• Understand the difference between agar agar and gelatin proportion guide mentioned.
• Always mix agar agar with water before heating it. Adding it to hot water will clump the agar agar.
• Have fun with different molds and glasses to set the panna cotta.

Agar-agar VS Gelatin

Agar Agar is derived from plants, seaweed to be specific, and suitable for vegetarians and vegan. It is naturally gluten-free as well.

Gelatin is derived from the skin and bones of animals. So, it is non-vegetarian.

Agar agar gels up really well to set any dessert that you would set using gelatin. But it sets firmer than gelatin.

What type of agar agar to use?

I use agar agar powder because it is very convenient. Look for it in Asian or Indian grocery stores. Amazon and eBay carry it too, but it is a bit expensive there.

If you have agar agar strands, flakes or block then refer to this link here for easy conversion.

Standard Conversion: 1 teaspoon agar powder = 1 tablespoon agar flakes=⅓rd cup agar strands cut into small pieces.

What type of mangoes to use?

When mangoes are in season, I like to use fresh mangoes. So if you do you will have to add sugar to the recipe.

I prefer Atoulfo mangoes when in the United States and Alphonso or Kesar Mangoes when in India. Red mangoes are fibrous and won’t work for this recipe.

Frozen mangoes are a good option too, though they have a very subtle mango taste.

Off-season or any day of the year, I like the convenience of canned mango puree. I prefer the Alphonso or Kesar mango ras tins found in Indian grocery stores.

How to make Fresh Mango Puree?

1. Blend 1 cup chopped mangoes with ¼ cup water to make a puree.
2. Please note that the store-bought puree is pre-sweetened with sugar.
3. For fresh mangoes, add 2 tablespoons sugar for every cup of mangoes used, if they aren’t sweet.

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Looking for a skinny panna cotta recipe then try my Low Carb Coffee Almond Panna Cotta ( Vegan). Do try my Vegan Chocolate Panna Cotta recipe without gelatin and agar agar. Or make this fusion masterpiece Mango Panna Cotta with Sevai Kheer for your next special occasion.

Mango Panno Cotta Recipe & Tips –

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4.15 from 7 votes

Mango Panna Cotta Without Gelatin

This creamy melt in mouth Mango Panna Cotta is made without gelatin. I use agar agar instead to set this Italian dessert. Make a big batch with only 10 minutes of your active time. This fruit-filled dessert is suitable for vegetarians. Easy customization for vegans!

Course Dessert

Cuisine Italian

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Setting time 6 hours hours

Total Time 6 hours hours 17 minutes minutes

Adjustable Servings -8

Calories 204kcal

Author Khushboo

Ingredients

• 292 ml (1¼ cup)Heavy Cream
• 236 ml (1 cup) Full-fat milk
• 455 ml (1.5 cups) Mango Puree see notes

Flavoring

• 1 teaspoon butterscotch essence optional, use vanilla instead.
• Pinch of saffron 7-8n strands
• ¼ teaspoon cardamom 2 pods crushed

To activate agar agar

• 120 ml (½ cup) water
• 1¾th teaspoon agar agar powder

For the mango sauce (optional)

• ½ cup mango puree
• 2 teaspoon cornstarch
• 2 tablespoon water

Garnish

• 2 tablespoons slivered almonds
• 2 tablespoons sliced pistachio
• 1 tablespoon Rose petals optional
• Whipped cream Optional

Instructions

• In a heavy bottom pan mix in heavy cream, milk, and mango puree.
  
• Cook on medium heat until warm.
• Add in the flavoring and cook until a simmer.
• Stir occasionally in between to avoid it to burn at the bottom.
• In the meantime, take a small pan and whisk in the water and agar agar powder.
  
• Whisk until lump-free. Let it sit for 5 minutes.
• Now cook this mixture on medium heat until the agar agar is completely dissolved.
• Bring it to a simmer and switch off the flame.
• Add the warm agar agar mixture to the hot mango mixture by whisking it constantly.
  
• Strain the mixture carefully in another container using a sieve.
  
• Now work soon as the mixture will set once it starts cooling.
• Pour the mixture into desired molds, glasses, cups, or a deep dish to set.
  
• Once it cools down cover it with plastic wrap and transfer it in the refrigerator to set further.
• Panna cotta made with agar agar sets in 4-6 hours.
• For the Mango Sauce
• In a small bowl, stir in the cornstarch with water until smooth. Keep aside
• Heat up the mango puree on medium heat in a saucepan until it reaches a simmer.
• Add in the cornstarch paste to the puree.
• Keep stirring constantly once it comes to a simmer.
• Cook for a minute after it starts simmering.
• The sauce is done when it starts to thicken and coats the spoon well.
• It will thicken more when it starts cooling.
• Let it cool in the pan itself at room temperature.
• Then transfer it in a small bowl or a squeeze bottle and refrigerate it until use.
• Time to serve
• Once the panna cotta is set with adequate chilling remove it from the fridge and garnish if desired.
  
• Just before serving top it with the mango sauce.
• If you have set it in the pan then just cut into equal pieces, loosen the sides and slide a spatula to take it out.
  
• To de-mold, the panna cotta from a bowl, dip the bowls in hot water for 15 seconds.
• Run a knife on the edges and carefully turn it upside down on the serving dish. Give 3-4 gentle taps on the top of the bowl and slowly twist it.
• Panna cotta should slide right off.
• If it is set in a glass, just enjoy it directly with a spoon.

Notes

Standard Conversion: 1 teaspoon agar powder = 1 tablespoon agar flakes=⅓rd cup agar strands cut into small pieces.

Panna cotta tastes the best chilled.

However, you can set it out at a party or dinner table up to 1 hour before it is served.

How to make Fresh Mango Puree?

1. Blend 1 cup chopped mangoes with ¼ cup water to make a puree.
2. Please note that the store-bought puree is pre-sweetened with sugar.
3. For fresh mangoes, add 2 tablespoons sugar for every cup of mangoes used, if they aren't sweet.

How to store panna cotta?

Panna cotta stays well in the fridge for up to 3 days without losing shape.

So, it is a great dessert option to make in advance.

Important tips to make the best mango panna cotta

Refer to the details on the type of mangoes to use given above.

Understand the difference between agar agar and gelatin proportion guide mentioned above.

Always mix agar agar with water before heating it. Adding it to hot water will clump the agar agar.

Possible substitutions

• You may skip the milk and use an equal amount of heavy cream throughout.
• Vice Versa won’t taste great.
• Swap canned mango puree with fresh mangoes. You will have to adjust sugar accordingly.
• Taste the mango cream mixture and add sugar to your preference.
• Use vanilla instead of butterscotch essence.
• Use nuts and garnish of your choice.
• You may use chopped fruits on the top.
• I have used a 7"by11" glass pan to set the panna cotta.
• Have fun with different molds and glasses to set the panna cotta.

Make it vegan

Simply swap canned mango puree with fresh mango one. Add vegan sugar to the prepared puree.

Swap heavy cream with full-fat coconut milk 

Swap milk for plant-based milk like coconut, cashew, or oat.

Nutrition

Calories: 204kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 28mg | Potassium: 206mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1372IU | Vitamin C: 27mg | Calcium: 72mg | Iron: 1mg

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