Mango panna cotta

I love mangoes – it has to be my all time favourite fruit.  I invite our friends Anna and Scott from Wholefood Harmony over for dinner on Saturday night.  I wanted to serve a dairy-free dessert option, and decided to make mango panna cotta by substituting the cream with coconut milk. 

Serves 4


  • 2 ripe mangoes, peeled and diced
  • 3/4 can coconut milk
  • 2 to 3 tbsp palm sugar
  • 1 tbsp agar-agar flakes
  • 1/2 cup water hot water


  1. Place the mango in a blender and blitz into a puree
  2. Strain the juice out of the puree into a bowl, using a sieve
  3. Transfer the juice into a pan and pour in the coconut milk. Stir over a low heat
  4. Add 2 tbsp palm sugar, stir until it dissolves. Check for taste before adding the 3rd tbsp, as it depends on how sweet the mango is
  5. Bring the juice to a simmer and remove from the heat. If you bring the liquid to a boil, the coconut milk might split, thus ruining the pudding
  6. Mix the agar-agar flakes with the water in small saucepan
  7. Place over low heat and leave the flakes to dissolve – this should take 2 to 3 minutes
  8. Pour the agar-agar liquid into the mango/coconut milk mixture and stir well until combined
  9. Lightly grease 4 ramekins with vegetable oil
  10. Pour the mixture into the 4 ramekins
  11. Refrigerate for 3 to 4 hours until set
  12. Before serving, run a knife along the edge of the ramekin to loosen the pudding
  13. Dip the bottom of the ramekin into a bowl of hot water for 30 seconds
  14. Flip the ramekin into a serving dish
  15. Serve with chopped fruit, or in my case, strawberry coulis


2 thoughts on “Mango panna cotta

  1. Wonder is this suitable for babies? Smallest one is allergic to cows milk protein so no dairy until at least 2 yrs old. I’d better get creative in the kitchen this could be a good start:)

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