Mango Panna Cotta
This mango panna cotta combines mango pulp, cream, and milk for a chilled fruit dessert. Agar powder sets the mixture, and a little vanilla and lemon zest round out the flavor.
For another mango treat, try my mango curd.
Serve in individual dessert bowls and add fresh mango just before serving. Use agar powder as listed, since other forms of agar require different handling and amounts.
Quick Look: Mango Panna Cotta
- 🔥 Cook time: About 10 minutes.
- ❄️ Chill time: 2–3 hours.
- 🍽️ Servings: 6.
- 🥣 Main ingredients: Mango pulp, cream, whole milk, agar powder, sugar, and vanilla.
- ➡️ Method: Hydrate agar → dissolve → add mango mixture → simmer → portion → chill.
- ⭐ Difficulty: Easy, with careful measuring.
- 🥭 Best served with: Mango cubes, mango coulis, or mint.
Jump to recipe
Why This Recipe
- Mango flavor: Fruit pulp blends through the creamy base.
- No oven: Heat on the stove, then chill.
- Easy portions: Set in individual dessert bowls.
Recipe Ingredients
Mango pulp: Use a smooth pulp for an even texture. Check whether it is sweetened before adjusting the sugar.
Light cream and whole milk: Give the dessert its creamy base.
Agar powder: The setting ingredient used in this version. Measure carefully and check its packet directions for dissolving.
Water: Used to hydrate and dissolve the agar.
Sugar, vanilla, and lemon zest: Sweeten and flavor the mixture.
Check recipe card for quantities.
Substitutions & Variations
- Change the garnish: Use mango cubes, mango coulis, or fresh mint.
- Adjust sweetness: Taste the mango mixture and account for any sugar already in the pulp.
- Change the presentation: Set in small glasses or dessert bowls.
How to Make Mango Panna Cotta
Step 1: Sprinkle the agar powder over the water in a saucepan and let sit for 3 minutes. Heat to dissolve completely, following the agar packet’s directions.
Step 2: Add the mango pulp, cream, milk, sugar, and lemon zest. Stir well and simmer for 5–7 minutes, whisking regularly.
Step 3: Stir in the vanilla, then pour into dessert bowls. Refrigerate for 2–3 hours until set.
Shahida's Tips & Tricks
- Use smooth mango pulp for a more even texture.
- Measure agar powder carefully rather than estimating.
- Make sure the agar dissolves fully before portioning.
- Whisk regularly while heating so the mixture stays even.
- Add garnishes after the dessert has chilled and set.
How to Serve Mango Panna Cotta
Serve chilled with mango cubes, coulis, or mint. Offer vanilla wafers alongside for crunch.
Troubleshooting & FAQs
Can I swap agar strands for powder?
They are not a direct teaspoon-for-teaspoon swap. This recipe lists powder; follow the amount and directions for the form you use.
Why are there lumps?
The mango pulp may be fibrous or the agar may not have dissolved fully. Use smooth pulp and dissolve the agar thoroughly.
Can I make it ahead?
Yes. Keep the portions covered in the fridge and garnish shortly before serving.
More Chilled Creamy Desserts
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Mango Panna Cotta
Ingredients
- 1½ cups mango pulp
- 1.25 cups light cream
- 1 cup whole milk
- 1.5 teaspoons agar agar powder
- ¼ cup water for soaking the agar agar strands
- ½ cup sugar – add as per taste
- ½ teaspoon vanilla extract or vanilla essence
- ¼ teaspoon lemon zest
Instructions
- into a small saucepan Pour the ¼ cup water then sprinkle the agar agar powder and let it sit for 3 minutes to soften.
- Place the saucepan over low heat and let the agar agar dissolve completely . Add mango pulp, light cream, whole milk,sugar and lemon zest stir well to combine fully.
- Bring to a simmer for 5-7 minutes, whisking regularly.
- Add vanilla, stir and Pour into your dessert bowls and chill for 2- 3 hours
- Top with mango cubes, mint leaves or mango coulis and serve chilled
