Mango topping: 1 cup ripe mango, blended into a smooth puree with 1–2 tsp sugar and 1 tsp lime juice
Garnish options: fresh mango slices, mint leaves, toasted coconut flakes, or chopped pistachios
Instructions
Whisk the agar-agar powder into 1/4 cup hot water until fully dissolved. Set aside.
In a medium saucepan, combine coconut milk, almond milk, sugar, and a pinch of salt. Warm over medium heat, stirring occasionally, until the mixture is hot and the sugar is fully dissolved. Do not boil.
Stir in vanilla extract, then slowly whisk in the dissolved agar-agar. Bring to a gentle boil, then simmer for 2–3 minutes, whisking constantly, until the agar is fully dissolved and the mixture thickens slightly.
Remove from heat and let cool for about 5–7 minutes. Ladle or pour the mixture into small ramekins or silicone molds. The surface should be smooth and glossy.
Chill in the refrigerator for at least 4 hours, or overnight, until set and wobbly with a clean edge when you run a knife around the edge.
Meanwhile, make the mango topping by blending the mango with sugar and lime juice until silky and bright. Chill until ready to use.
Just before serving, top each panna cotta with a generous spoonful of mango puree. Add fresh mango slices or a mint leaf for a pop of color.
Serve cold straight from the fridge. If unmolding, dip the ramekin briefly in hot water to loosen the edge, then invert onto a plate for a clean presentation.
Prep Time:25 minutes
Cook Time:15 minutes
Category:Dessert
Method:Agar-agar based; dairy-free; chill until set
Cuisine:Italian
Nutrition
Serving Size:4 servings
Calories:310 kcal
Sugar:18 g
Fat:23 g
Carbohydrates:110 g
Fiber:1 g
Protein:2 g
Keywords: mango panna cotta, dairy-free dessert, vegan dessert, agar-agar, coconut milk, panna cotta, mango topping
