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mango panna cotta recipe with step by step photos – smooth velvety vegetarian panna cotta made with mangoes.
this famous italian dessert is hubby’s favorite dessert and i do make them occasionally. when the season of mangoes arrive, i make this variation of mango panna cotta with alphonso mangoes. i have been making the panna cotta for some years now. just that the recipes never got to the blog. along with this version, i also make strawberry panna cotta and the regular vanilla panna cotta.
panna cotta means “cooked cream” in italian. its a softly set pudding which is creamy yet firm. generally gelatin is used to set this pudding. panna cotta can be wholly made with cream or with a combination of cream, milk and fruits.
once set, the panna cotta should gently wobble. i have used 4 tsp of chopped agar agar strands which i felt set the panna cotta perfectly. i have used less amount of agar agar before and the panna cotta did not set well. you can even unmold the panna cotta easily, if you follow this recipe. use oiled bowls or ramekins so that the unmolding is easy.
the thickening & setting ingredient in this vegetarian mango panna cotta is agar agar and not gelatin. agar agar is also added in the flavored china grass that are available in the stores. agar agar strands and powder are available easily in indian metro cities.
making panna cotta is easy. i have used alphonso mangoes to make the mango pulp. use any good quality sweet mangoes. just make sure they are not fibrous. for the cream, i used amul cream which is a low fat cream.
if you are looking for more mango recipes then do check mango cake, mango mousse, mango cream, mango lassi, mango iced tea, mango kulfi and mango cheesecake recipe.
vegetarian mango panna cotta recipe below:
mango panna cotta recipe
PREP TIME
COOK TIME
TOTAL TIME
mango panna cotta - creamy and smooth italian dessert made with mangoes, cream and milk. a vegetarian recipe using agar agar.
AUTHOR: dassana
RECIPE TYPE: dessert
CUISINE: italian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 2 medium alphonso mangoes, about 225 to 250 gms and yields approx 1.5 cups mango puree
- 1.25 cups cream, 25% to 35% low fat
- 1 cup whole full fat milk
- 4 tsp chopped agar agar strands or 1 to 1.5 tsp agar agar powder
- ⅔ cup water for soaking the agar agar strands
- ½ cup organic unrefined cane sugar or regular sugar
- ½ tsp vanilla extract or essence
INSTRUCTIONS
- first chop the agar agar strands in small pieces and soak them in warm water for 10 mins.
- rinse, peel and chop the mangoes. add the chopped mangoes in a blender and make a smooth puree. keep the mango puree aside.
- mix cream, milk and sugar in a pan or sauce pan and keep it on the stove top. stir with a wired whisk. keep on stirring at intervals while the cream mixture comes to a gentle boil. the sugar should also dissolve completely.
- also at the same time, keep the agar agar and water solution on the stove top. keep on stirring the agar agar solution and let it cook till the agar agar strands are dissolved completely.
- the cream+milk+sugar mixture should just gently come to a boil. switch off the flame.
- mix the hot agar agar solution into the hot cream+milk+sugar mixture and stir very well with a wired whisk. * check notes
- wait for about 5 mins till the panna cotta mixture becomes less hot. then add the mango puree and vanilla extract. mix very well with the wired whisk.
- pour the mango panna cotta in serving bowls. cover the serving bowls with a lid or aluminium foil/plastic wrap. let the panna cotta become warm. then place the bowls in the refrigerator for 4 to 5 hours till the panna cotta is set.
- while serving, top with some chopped mango pieces or garnish with mint leaves and serve mango panna cotta chilled.
NOTES
* both the agar agar solution and the cream mixture should be hot when you mix them. in case one of them cools or becomes warm :
- for agar agar - on cooling the agar agar sets and becomes gelatinous, so add some hot water and reheat them with continuous stirring. you can also use a hot water bath.
- for the cream mixture - gently reheat this mixture on a low flame till its hot.
- for agar agar - on cooling the agar agar sets and becomes gelatinous, so add some hot water and reheat them with continuous stirring. you can also use a hot water bath.
- for the cream mixture - gently reheat this mixture on a low flame till its hot.
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