Mango Coconut Panna cotta

Mango Coconut Panna Cotta -  A simple, elegant, uncomplicated dessert with a velvety creamy texture that just melts in the mouth!

It was a call from Foodhall India a couple of weeks ago, inviting me to hold a workshop in their beautiful store. And the theme was Mango Mania! Mango Coconut Panna Cotta is what I zeroed in on. It's a no-fuss, simple recipe. There is no baking, rolling, kneading, nothing really! And the result is a superb-looking, insanely creamy, delicious, and refreshing summer dessert. 

Panna Cotta is an Italian dessert, that means" cooked cream". Think of creamy jelly, flavored with the King of all fruits - mangoes! It's usually served on little plates, unmoulded from its cup. I prefer to serve in pretty glass dishes, garnished with fruits, and edible flowers.

I wanted to make a vegan mango panna cotta, so I used coconut milk and agar-agar, also known as China Grass. Derived from red algae, agar is a common alternative to gelatin for vegetarians and vegans. It doesn't melt at warm temperatures unlike gelatin and doesn't require refrigeration for the setting. However, for this recipe, I highly recommend refrigeration!

Now to everyone's favorite- Mangoes!  They are one of the most delightful and healthful elements of the Ayurvedic diet. This fruit is rich in vitamins such as vitamin A, vitamin B6, vitamin C, and vitamin E. It thus has antioxidant properties, is good for vision; also helps the body in developing good resistance power, and is good for the heart. It is rich in pre-biotic dietary fiber that aids in digestion. All the reasons to dig into this sweet juicy fruit!

NOTE:

I used Pairi mangoes for this mango panna cotta recipe. They are very sweet, with a tinge of sour, and have a wonderful aroma and flavor. It's best to use them quickly as they don't keep very well.

I hope this sublime Mango Coconut Panna Cotta makes it to your dessert table this summer! It's a great make-ahead dessert that's sure to please everyone!

Recipe

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Mango Coconut Panna Cotta

Natasha Minocha

Mango Coconut Panna Cotta -  A simple, elegant, uncomplicated dessert with a velvety creamy texture that just melts in the mouth!

4 from 1 vote · tap the stars to rate!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 5 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Dessert

Cuisine Italian

Servings 6 servings

Calories 231 kcal

Ingredients

  

1x2x3x

• ▢ 400 ml Coconut milk, full fat
• ▢ 1/3 cup Sugar You may need to adjust the sugar if your mangoes aren't sweet enough.
• ▢ 2 tsp Agar Agar
• ▢ 300 gms Fresh Mango Puree 2 mangoes
• ▢ 1 tsp Vanilla extract
• ▢ Pomegranates, mango, edible flowers for topping

Instructions

 

• In a medium-sized saucepan, bring the coconut milk and sugar to a gentle boil.
• Take off the heat. Whisk in the agar agar.
• Bring back to a gentle simmer. Pour the mixture through a sieve to ensure there are no lumps.
• Let the mixture cool for 4-5 minutes and then add mango puree and vanilla extract.
• Pour into serving bowls and refrigerate to set for 4-5 hours. You can even let it set overnight.
• Top with fruits, edible flowers, and basil/ mint and serve cold. Enjoy!

Nutrition

Serving: 1 ServingCalories: 231kcalCarbohydrates: 23gProtein: 2gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 11mgPotassium: 263mgFiber: 2gSugar: 20gVitamin A: 541IUVitamin C: 20mgCalcium: 17mgIron: 1mg