Vegan Mango Panna Cotta Recipe | Agar Agar

Vegan Mango Panna Cotta with Agar Agar Dairy-Free Dessert

Silky, creamy, and bursting with tropical flavor, panna cotta is one of Italy’s most beloved desserts. Traditionally made with cream and gelatin, this classic treat isn’t always friendly to vegans or those seeking plant-based options. That’s where agar agar comes in. By using this natural seaweed-derived thickener, we can create a vegan mango panna cotta that is just as luscious and elegant, without any dairy or gelatin.

In this recipe, we’ll show you how to transform fresh mango puree and creamy coconut milk into a beautifully set dessert that looks stunning on the plate and tastes even better. Along the way, you’ll also discover why agar agar is a fantastic alternative to gelatin, tips to get the perfect silky texture, and delicious variations you can try at home.

What is Panna Cotta?

Panna cotta, which translates to “cooked cream” in Italian, is a smooth, chilled dessert that has been enjoyed in Italy for centuries. Traditionally, it’s made by simmering cream, sugar, and vanilla together, then setting the mixture with gelatin. The result is a soft, melt-in-your-mouth custard-like dessert that feels indulgent yet light.

What makes panna cotta unique is its texture, firmer than a mousse, but more delicate than a cheesecake. Its versatility also makes it popular: you can infuse it with flavors like coffee, chocolate, or fruit, and it pairs beautifully with sauces, coulis, or fresh fruit toppings.

However, because the classic recipe relies on dairy and gelatin, it’s not suitable for vegans. That’s where plant-based alternatives like agar agar come in, allowing us to recreate this iconic dessert without compromising on flavor or texture.

Why Use Agar Agar Instead of Gelatin?

When it comes to setting panna cotta, gelatin is the traditional choice. But for anyone following a vegan, vegetarian, or plant-based lifestyle, gelatin is off the menu since it’s derived from animal collagen. That’s where agar agar steps in as the perfect substitute.

Agar agar is a natural gelling agent made from red seaweed. Unlike gelatin, it’s completely plant-based and works well in both sweet and savory recipes. It sets more firmly than gelatin and holds its shape better at room temperature, which makes it especially useful in warm climates or for desserts that need to be displayed for a while.

Here are a few key benefits of using agar agar in panna cotta:

• 100% Vegan & Plant-Based – an ethical, cruelty-free choice.
• Stable at Higher Temperatures – no need to worry about melting outside the fridge.
• Smooth, Elegant Texture – creates a custard-like consistency that feels indulgent.
• Easy to Measure & Use – available as powder, flakes, or bars.

While gelatin melts at body temperature (giving it that signature “melt-in-your-mouth” feel), agar agar sets more firmly, offering a clean slice when served. With the right balance of liquid and agar agar, you can achieve a silky, creamy texture that’s very close to the original panna cotta.

Ingredients You’ll Need

To make a silky, dairy-free mango panna cotta, you only need a handful of simple ingredients. Each plays an important role in achieving the creamy texture and balanced flavor of this dessert.

Main Ingredients:

• Mango Purée (1 cup, fresh or frozen): Mango brings natural sweetness, vibrant color, and tropical flavor. Choose ripe mangoes for the best taste, or use frozen pulp when fresh fruit isn’t in season.
• Coconut Milk (1 cup, full-fat): Acts as the creamy base, replacing dairy cream. The natural fat in coconut milk mimics the richness of traditional panna cotta.
• Agar Agar Powder (1 teaspoon): The gelling agent that sets the panna cotta. Agar agar needs to be dissolved and boiled in liquid to activate.
• Sugar (2–3 tablespoons): Balances the tartness of mango and enhances flavor. You can adjust depending on the sweetness of your fruit.
• Vanilla Extract (½ teaspoon): Adds a subtle, aromatic depth.
• Lemon Juice (1 teaspoon): Brightens the flavor and helps balance the sweetness.

Optional Garnishes:

• Fresh fruit slices (berries, kiwi, or extra mango)
• Shaved coconut or toasted coconut flakes
• Mint leaves for a refreshing finish

Ingredient Science Tip: Unlike gelatin, agar agar must be boiled to activate its gelling properties. If it isn’t heated properly, your panna cotta may not set. Coconut milk provides fat, which helps soften agar’s natural firmness, giving the dessert a smoother, creamier bite.

Step-by-Step Recipe Vegan Mango Panna Cotta

Follow these simple steps to create a silky, tropical dessert that looks as beautiful as it tastes. This recipe makes 4 servings.

Step 1: Prepare the Mango Purée

• Peel and chop fresh ripe mangoes (or thaw frozen mango chunks).
• Blend until completely smooth.
• Strain through a fine sieve if needed for an ultra-smooth purée.
  (Set aside a few tablespoons for garnish if you’d like a mango layer on top.)

Step 2: Heat the Coconut Milk and Agar Agar

• In a saucepan, combine coconut milk, agar agar powder, and sugar.
• Whisk well to prevent lumps.
• Bring the mixture to a gentle boil, stirring continuously.
• Allow it to boil for at least 1–2 minutes to fully activate the agar agar.

Step 3: Blend in the Mango Purée

• Lower the heat and stir in the mango purée, vanilla extract, and lemon juice.
• Mix thoroughly until smooth and well combined.
• Taste and adjust sweetness if needed.

Step 4: Pour into Molds or Glasses

• Quickly pour the mixture into ramekins, glasses, or silicone molds before it begins to set.
• Tap gently to remove air bubbles and smooth the top.

Step 5: Chill and Set

• Let the panna cotta cool to room temperature.
• Transfer to the refrigerator and chill for at least 2–3 hours, or until firm.

·   Step 6: Serve and Garnish

• To unmold, run a knife around the edges and invert onto a plate.
• Garnish with fresh fruit, a drizzle of mango purée, or a sprinkle of toasted coconut.
• Serve chilled and enjoy your creamy vegan masterpiece!

Pro Tip: Agar agar sets much faster than gelatin, so work quickly once the mixture is ready. If it begins to firm up in the pan, gently reheat to liquify before pouring.

Tips for Perfect Vegan Panna Cotta

Getting the right texture with agar agar can feel tricky at first, but with a few simple adjustments, you’ll achieve a silky, custard-like dessert every time.

Dissolve Agar Agar Completely

Agar agar must be boiled to activate. If it isn’t fully dissolved, your panna cotta may turn grainy or fail to set. Whisk constantly while simmering to avoid clumps.

Balance Firmness with Creaminess

Too much agar agar will make the dessert rubbery, while too little will leave it runny. A good rule of thumb is 1 teaspoon agar agar powder per 2 cups of liquid for a soft, creamy set.

Blend Flavors Smoothly

Add mango purée after boiling the agar agar mixture. This prevents the fruit from interfering with the gelling process while keeping the flavor fresh and vibrant.

Prevent Layer Separation

To keep your panna cotta evenly mixed, stir thoroughly when combining mango with coconut milk. If you want a layered look (mango on top, panna cotta below), set the first layer slightly before adding the second.

Taste before Setting

Since sweetness can vary depending on the mango variety, always taste your mixture before pouring it into molds. Adjust sugar or lemon juice as needed.

Get Creative with Presentation

Serve panna cotta in clear glasses for an elegant layered look, or use silicone molds for fun shapes. Garnish with mint leaves, fresh berries, or a swirl of mango coulis for a restaurant-style finish.

Pro Tip: If your panna cotta sets too firmly, try adding a splash more coconut milk or almond milk next time to soften the texture.

Variations to Try with Vegan Mango Panna Cotta with Agar Agar

One of the best things about panna cotta is its versatility. Once you master the base recipe, you can experiment with endless flavor combinations. Here are a few delicious twists on the classic vegan mango panna cotta with agar agar:

Berry Panna Cotta

Swap the mango purée for a blend of strawberries, blueberries, or raspberries. The tartness of berries pairs beautifully with creamy coconut milk, creating a vibrant and refreshing dessert.

Coffee-Coconut Panna Cotta

For a bold, café-style treat, dissolve instant coffee or espresso into the coconut milk before adding agar agar. The result is silky, plant-based coffee custard perfect for after dinner.

Chocolate Panna Cotta

Melt dairy-free dark chocolate into the base mixture for a rich and indulgent twist. Add a pinch of sea salt to balance the sweetness and intensify the chocolate flavor.

Tropical Fusion Panna Cotta

Combine mango with passion fruit, pineapple, or guava for a layered tropical experience. Each fruit adds a unique flavor profile and enhances the vibrant colors.

Keto-Friendly Panna Cotta

Replace sugar with stevia or monk fruit sweetener and use unsweetened almond milk for a low-carb version that’s still creamy and satisfying.

Serving Idea: For a stunning presentation, try making a two-layer dessert, set the vegan mango panna cotta with agar agar first, then top it with a layer of berry or chocolate panna cotta.

The Science behind Agar Agar in Desserts

Behind every smooth bite of vegan mango panna cotta with agar agar lays some fascinating food science. Unlike gelatin, which comes from animal collagen, agar agar is extracted from red seaweed and has completely different gelling properties.

How Agar Agar Works:

• Agar agar sets when heated to a boil and then cooled.
• It forms a firm gel at around 35–40°C (95–104°F), which is higher than gelatin.
• Once set, it doesn’t melt again at room temperature, making it more stable in warm environments.
• The gel is slightly firmer and less “wobbly” than gelatin, but when combined with creamy bases like coconut milk, the texture becomes silky and custard-like.

Why This Matters for Panna Cotta:

Since panna cotta relies on a delicate, creamy consistency, getting the right agar agar ratio is crucial. Too much, and the dessert feels rubbery. Too little, and it won’t hold its shape.

Here’s a quick comparison of agar agar vs other common gelling agents:

Serving Ideas & Pairings

Presentation is everything when it comes to panna cotta. The creamy texture of vegan mango panna cotta with agar agar makes it the perfect canvas for creative plating and flavor pairings. Here are some ways to make your dessert shine:

Fresh Fruit Toppings

Pair mango panna cotta with fresh berries, kiwi slices, or passion fruit pulp. The tartness of these fruits balances the natural sweetness of mango.

Fruit Coulis or Sauce

A drizzle of raspberry or strawberry coulis not only adds vibrant color but also enhances the flavor with a tangy contrast. Swirl a little on the plate for a restaurant-style finish.

Crunchy Textures

Serve with almond brittle, candied nuts, or toasted coconut flakes to add crunch against the silky panna cotta.

Chocolate Drizzle

A thin drizzle of melted dark chocolate or dairy-free ganache pairs beautifully with mango, giving the dessert a more indulgent feel.

Exotic Pairings

For a tropical twist, serve the panna cotta with grilled pineapple slices or sprinkle lightly with cardamom or saffron for a gourmet flavor.

Elegant Presentation Ideas

• Pour into stemmed glasses for a layered look.
• Use silicone molds for fun shapes (hearts, domes, or mini cubes).
• Garnish with mint leaves for freshness.   

Serving Tip: Always serve panna cotta chilled. It holds its shape best straight out of the fridge, making it refreshing and luxurious at the same time.

Final Thoughts

Making vegan mango panna cotta with agar agar is a wonderful way to enjoy a classic Italian dessert in a fully plant-based, dairy-free version. By swapping gelatin for agar agar and cream for coconut milk, you still achieve that smooth, indulgent texture, while keeping it light, refreshing, and ethical.

This recipe not only highlights the versatility of agar agar in modern cooking but also shows how simple ingredients can be transformed into an elegant dessert that’s perfect for dinner parties, holidays, or everyday indulgence.

Once you’ve mastered the basics, don’t be afraid to experiment with new flavors, from chocolate to berries or even coffee. With agar agar on your side, the possibilities for vegan panna cotta are endless.

So the next time you’re craving something creamy, tropical, and sophisticated, try this recipe, it’s proof that plant-based desserts can be every bit as luxurious as the originals.

Troubleshooting FAQs

Even with a simple recipe like vegan mango panna cotta with agar agar, a few things can go wrong. Here are answers to the most common questions and issues you might face:

Why Didn’t My Panna Cotta Set?

This usually happens if the agar agar wasn’t boiled long enough. Remember, agar agar must reach boiling point for at least 1–2 minutes to activate its gelling power. If undercooked, the dessert may stay runny.

Why Is My Panna Cotta Too Firm Or Rubbery?

Too much agar agar will cause an overly firm texture. Stick to the recommended ratio: about 1 teaspoon agar agar powder per 2 cups of liquid for a soft, creamy consistency.

Can I Reheat And Reset Panna Cotta?

Yes! If your mixture begins to set before pouring into molds, gently reheat it while stirring. Agar agar can be melted and reset multiple times without losing strength.

Why Does My Panna Cotta Separate Into Layers?

This can happen if the fruit purée isn’t mixed evenly with the coconut milk, or if it cools too quickly. To avoid this, stir thoroughly and pour immediately after combining.

How Long Does Agar Agar Panna Cotta Last In The Fridge?

Properly stored in an airtight container, panna cotta made with agar agar can last up to 4–5 days in the refrigerator. Unlike gelatin, it won’t weep or lose shape over time.

Can I Freeze Panna Cotta?

Freezing is not recommended. Agar agar changes texture once frozen and thawed, making the dessert grainy rather than creamy.