Mango Panna Cotta (Vegan)

Cooking Method ,
Cuisine ,
Difficulty Intermediate
Prep Time: 10 min Cook Time: 30 min Total Time: 8 hrs 40 mins
Servings 10

Mango Panna cotta is a creamy dessert with Italian origins that is made with fresh mangoes fruits. A perfect dessert for the mango season! The fragrance of mangoes, the richness of the cream and milk, and a touch of cardamom powder with a topping of roasted pistachios make this dessert very unique but appealing to all ages.

    For the mango panna cotta
  • 2 Large ripe mangoes (Must not be fibrous)
  • 1 cup Heavy cream
  • 1 cup Whole milk
  • 6 teaspoons Granulated sugar ((adjust to your taste))
  • 1 teaspoon Agar agar powder (If you are using)
  • 1 teaspoon Cardamom powder (Finely ground)
  • 2 tablespoons Roasted Pistachios (chopped or coarsely powdered)
  • For Strawberry sauce (compôte)
  • 10 Medium strawberries cut into 4 pieces each
  • 2 teaspoons Lemon juice
  • 1 cup Granulated sugar
  • 1 stick 1 inch cinnamon stick
  • 2 Cloves
    To prepare mango panna cotta
  1. Prepare the mango cream
    • Clean the mangoes and extract the pulp 
    • Blend the pulp into a puree
    • Filter the puree using a fine mesh to remove any fibers or fruit lumps
    • Add the puree back into the blender
    • Add half of the heavy cream
    • Blend for 10 seconds or until the mango and cream have blended well.
  2. Prepare the panna cotta base
    • Add 5 teaspoons of water (at room temperature) in a small bowl and mix the agar agar powder so that no lumps remain
    • Bring the whole milk and remaining cream to boil in a thick-bottomed saucepan with flame on medium heat.
    • Add sugar and cardamom powder. Stir continuously until the sugar dissolves
    • Once the liquid starts to boil, add agar-agar solution. Reduce the heat and keep stirring for about 5 minutes. 
    • Remove from heat.
    • Add the mango cream and mix well.
  3. Cooling the Panna cotta
    • Divide the panna cotta base into 8-10 molds or ramekins (numbers may vary depending on the mold size)
    • Let the panna cotta cool to room temperature.
    • Refrigerate for at least 8-12 hours to ensure that the panna cotta has set well.
  4. Serving
    1. Once the panna cotta has set, remove the ramekins from the refrigerator.
    2. Slowly stretch the edges of the ramekin so that panna cotta separates 
    3. If you are using a glass bowl or any other container instead of a ramekin, run a thin knife along the walls to separate the panna cotta from the container. Turn the container upside-down slowly and the panna cotta should slide out.
    4. Place the panna cotta in a serving bowl. Sprinkle the chopped roasted pistachios and serve.
Keywords: Italian, dessert, mango, cream, cardamom, pistachios
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.