Mango panna cotta recipe with step by step photos – smooth velvety vegetarian panna cotta made with mangoes, cream, milk and agar agar.
This famous Italian dessert is hubby’s favorite dessert and I do make them occasionally. When the season of mangoes arrives, I make this variation of mango panna cotta with Alphonso mangoes.
I have been making it 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 that 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 teaspoons 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.
i have used agar agar in few more recipes like:
Making mango 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.
How to make mango panna cotta
1. First chop the agar agar strands in small pieces and soak them in warm water for 10 mins. Use kitchen scissors to chop the agar agar strands. Remember to chop the agar agar in small or tiny pieces.
2. Meanwhile chop and then make a smooth puree of the mangoes in a blender.
3. Mix cream, milk and sugar in a pan or sauce pan and keep it on the stovetop. Stir with a wired whisk. The sugar should dissolve completely. keep on stirring at intervals while the cream mixture comes to a gentle boil.
4. 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.
5. The cream+milk+sugar mixture should just gently come to a boil. Switch off the flame.
6. The agar agar has also dissolved by now.
7. Mix the hot agar agar solution into the hot cream+milk+sugar mixture and stir very well with a wired whisk.
8. Wait for about 5 mins till the panna cotta mixture becomes less hot. Then add the mango puree and vanilla extract.
9. Stir and mix very well.
10. Pour it in serving bowls. Cover the serving bowls with a lid or aluminium foil/plastic wrap. Let it become warm. Place the bowls in the refrigerator for 4 to 5 hours till the mango panna cotta is set.
11. While serving, top the serving bowls with some chopped mango pieces or garnish with mint leaves and Serve mango panna cotta chilled.
If you are looking for more Mango recipes then do check:
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mango panna cotta
- 2 medium alphonso mangoes or about 225 to 250 grams and yields, approx 1.5 cups mango puree
- 1.25 cups cream - 25% to 35% low fat
- 1 cup whole full fat milk
- 4 teaspoon chopped agar agar strands or 1 to 1.5 teaspoon agar agar powder
- ¼ cup water for soaking the agar agar strands
- ½ cup organic unrefined cane sugar or regular sugar - add as per taste
- ½ teaspoon vanilla extract or essence
- 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.
making mango panna cotta
- 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 it in serving bowls. Cover the serving bowls with a lid or aluminium foil/plastic wrap. Let it become warm. Then place the bowls in the refrigerator for 4 to 5 hours till it is set.
- While serving, top with some chopped mango pieces or garnish with mint leaves and serve mango panna cotta chilled.
- * 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.
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