5 Ingredient Mango Panna Cotta (No Gelatin)
This mango panna cotta combines the silky smoothness of traditional panna with the tropical sweetness of ripe mangoes. Effortlessly luxurious, gelatine - free and a breeze to prepare, about 10-15 minutes (plus resting time).
Ingredients
- 1 cup milk I use 2 %
- 1.5 cup heavy cream
- 5 tablespoon sugar adjust to taste/depending on how sweet mango puree is
- 1.5 teaspoon agar agar powder reduce to 1.25 teaspoon for a softer texture of panna cotta
- 1 cup (190g) mango puree
- ½ teaspoon vanilla bean paste
- Pinch salt
Instructions
- Rinse a small saucepan(2qt -3qt) with cold water and without wiping, add milk, heavy cream, agar agar powder and sugar in it. Give it a quick stir.
- Place the saucepan on stove on low medium flame. Stir gently until it reaches a gentle simmer. Make sure the sugar is completely dissolved.Don't let boil.
- Remove the sauce pan from heat, let warm milk mixture cool slightly and then stir in the salt, vanilla extract and mango puree. Stir to mix again until the mixture is sunny yellow. Don't cook the mixture after mixing mango.
- Place panna cotta moulds, small serving bowls or 6, 4 oz ramekins on a large tray. Divide panna cotta mixture evenly into the moulds. Let stand on the counter until cooled down to room temperature.
- Cover the moulds with plastic wrap. Chill the panna cotta in the refrigerator for for 6-8 hours, or until fully set.
- Once set, you can serve the panna cotta directly in the mould or unmold them onto serving plates. To unmold, dip the bottom of the mold for a few seconds in hot water to help release.
- If desired, top the panna cotta with mango sauce and fresh mango chunks or as serve as desired. Serve chilled!
Notes
- Taste the mangoes or the canned mango puree and adjust the quantity of granulated sugar accordingly in this recipe.
- Allow the milk and cream mixture to cool slightly before you add the mango puree. This prevents the heat from affecting the flavor of the mangoes.
- Agar agar powder dissolves pretty easily. However, if you are concerned about small lumps, strain the panna cotta mixture before pouring it into moulds.
- Cook the panna cotta mixture on low or medium- low heat. I avoid cooking milk desserts on high heat since milk can easily scald at the botton of sauce pot.
- Lastly, during recipe testing, I also figured that you could slightly vary the quantity of agar agar powder depending on how firm or jiggly you like your pannacotta. In my recipe I use 1.5 teaspoon agar agar powder, however use 1.25 teaspoon for a softer pannacotta
- Wash the fresh mangoes thoroughly. We are going to discard the mango skin but peeling unwashed mangoes can transfer dirt to the flesh.
- Slice off each end of the mango on the sides of the seed. Make a cris-cross pattern on the mango flesh on each slice and using a spoon, scoop the flesh into a blender.
- Taste the mango and add sugar accordingly. As a thumb rule I add 1 tablespoon of sugar per 8oz ripe mango.
- Blend to smooth and then strain the mango puree using a soup strainer to make sure its not stringy. Your homemade mango puree is ready to use.
Tried this recipe?Let us know how it was!