This Vegetarian Mango Panna Cotta is a layered panna cotta that combines exotic Mango and silky cream. Warm summers and Mango go hand in hand and this surprisingly light and airy pudding is the perfect recipe.
Panna Cotta is a creamy chilled dessert hailing from the region of Piedmont in Italy. The word Panna Cotta means ‘cooked cream’.
Agar-agar is a substitute for gelatin. Agar-agar is a type of seaweed and is vegan.
Dried agar-agar is added to the liquid and is brought to a boil. The mixture will set on cooling.
We found that the mixture only thickens slightly when boiling but once it is off the heat, it begins to thicken very fast. This means that you do not have to boil the liquid for too long.
Looking for more agar-agar recipes? How about this homemade wiggly vegan jelly /jello that is made only with 2 ingredients.
What can I use instead of agar-agar?
Corn starch or cornflour and arrowroot powder or flour are also a good thickener. Arrowroot powder leaves no lingering aftertaste in the recipe.
Tapioca starch or flour is another perfect agar-agar alternative. It is vegan and gluten-free.
How to store
How to serve
Panna cotta is often served after a delicious meal. It can be topped with fresh fruit, berry coulis, lemon curd, pine biscotti or served with chocolate or caramel sauce.
We absolutely love our caramel panna cotta with salted peanut brittle .
Ingredients
Mango pulp/mango nectar – Use tinned/canned mango pulp. Alternatively, make homemade Mango Pulp using Indian mangoes.
Milk – we used whole milk. Alternately, use milk with less fat.
Cream – we used double cream
Sugar – use any white sugar. You will not need a lot as the mango pulp is sweet
Agar-agar flakes – find in health or specialist stores or online. This is a vegan gelatine alternative. The agar-agar leaves no unwanted flavour or colour in your dessert so you can use it without worry.
Tips
Grind the agar-agar flakes into a powder before using – use a high-speed blender or hand blender
Strain the liquid using a tea strainer if some agar-agar has not dissolved – the milk/cream mixture will set.
You have to work fast – the mixture will begin to set quickly as it cools so be ready to pour into your glass or bowl.
Method
This recipe calls for two steps, cooking and setting. In first step cream is cooked and in second step mango pulp and cooked custard is left to set.
Divide the thick mango pulp into 3-4 glasses, cover it with the cling film and leave it in the freezer for 2-3 hours or until it freezes.
Place milk in a pan.
Add cream.
Now add sugar.
Agar-agar flakes and bring it to boil and cook until flakes dissolve.
Turn off the heat and add vanilla extract, strain the mixture and leave it to cool.
Pour the cream on top of the frozen mango pulp and leave it to set in the fridge for a couple of hours.
Once the panna cotta is set, top it up with cubed mango, raspberries and mint.
Other Eggless and Gelatine-free Summer Dessert Ideas:
Creamy caramel phirni
Instant Shrikhand
Rose and Pistachio Puff Pastry Horns
Homemade Mango Pulp – Keri No Ras
Mango Matho (shrikhand) with cream
Mango Lime Lassi
Gelatin-free Layered Mango Panna Cotta
Ingredients
- 1 cup mango pulp
- ½ cup whole milk
- ½ cup cream
- ¼ cup sugar
- 1 tbsp. agar-agar flakes
- ⅛ cup Mango pieces
- 1 tbsp Mint
- ⅛ cup Raspberries optional
Instructions
- Divide the thick mango pulp into 3-4 glasses or ramekins, cover it with the cling film and leave it in the freezer for 2-3 hours or until it freezes.
- Pour milk in a heavy bottom pan.
- Add cream.
- Now add sugar.
- Agar-agar flakes and bring it to boil and cook until flakes dissolve.
- Turn off the heat and add vanilla extract, strain the mixture and leave it to cool.
- Pour the cream on top of the frozen mango pulp and leave it to set in the fridge for a couple of hours.
- Once the panna cotta is set, top it up with cubed mango, raspberries and mint.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – this post was originally created and posted in May 2010, since updated with new content and pictures.
Gelatin-free Layered Mango Panna Cotta
Ingredients
- 1 cup mango pulp
- ½ cup whole milk
- ½ cup cream
- ¼ cup sugar
- 1 tbsp. agar-agar flakes
- ⅛ cup Mango pieces
- 1 tbsp Mint
- ⅛ cup Raspberries optional
Instructions
- Divide the thick mango pulp into 3-4 glasses or ramekins, cover it with the cling film and leave it in the freezer for 2-3 hours or until it freezes.
- Pour milk in a heavy bottom pan.
- Add cream.
- Now add sugar.
- Agar-agar flakes and bring it to boil and cook until flakes dissolve.
- Turn off the heat and add vanilla extract, strain the mixture and leave it to cool.
- Pour the cream on top of the frozen mango pulp and leave it to set in the fridge for a couple of hours.
- Once the panna cotta is set, top it up with cubed mango, raspberries and mint.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note: this recipe originally created and posted on 12 January 2011, but since this post has been updated with new images and content.
Grandma’s Spring Onion Kadhi (Rajasthani)
Kadhi is a lightly spiced yogurt-based soup recipe from India. This particular recipe contains spring onion or lili dungri (green onion) for added flavour.
My Grandma, who has Rajasthani roots, used to make this spring onion kadhi a lot in India, so naturally, my Mum picked up the recipe from her.
My Mum has since been making this kadhi for our family here. When I was little I never used to like spring onion but as I’ve grown older, I’ve come to appreciate and love it!
Pyaaz ki Kadhi is wonderful with plain boiled basmati rice, but you can also eat it with Bajri Na Rotla (Millet flour flatbread) Dudhi Ni Khichdi or Gujarati Rotli .
We can’t get enough of our Gujarati Kadhi – a delicious sweet kadhi that goes wonderfully with Gujarati food. Our Mango Kadhi is a great summertime special!
Ingredients
Here is the list of ingredients you’ll need to make this kadhi.
Spring onion – known as Lili Dungri in Gujarati and Hara Pyaaz in Hindi, usually available in during winter months in India but in the UK it is available all year round.
Gram flour/besan – it’s easily available in Asian or major supermarkets.
Yogurt – use any sour yogurt.
Spices – red chilli powder, turmeric, ground cumin and coriander, garam masala
Cumin seeds & asafoetida (hing) – for tempering in oil
Oil – any neutral flavoured oil will work.
Instant Pot Pyaaz Ki Kadhi
- Whisk besan and yogurt in a bowl with 1/2 cup water.
Tips on how to prevent Kadhi splitting/curdling:
- Cook kadhi on low/medium heat once it has come to a boil
- Add salt immediately with the other masalas
- Stir the kadhi continuously when it is simmering
- Use full-fat yogurt
- Use the full measurement of besan as it is needed to bind the kadhi
- If the kadhi does split, then add more besan that has been mixed with water to make a paste and recook the kadhi
Can I use regular onion?
Although this dish tastes so much better with spring onion, if you can’t find or don’t have any other vegetables in the kitchen, use regular white or yellow onion and follow the same method and use same ingredients.
Storage
Fridge – this kadhi keeps well in the fridge for around 2/3 days
Freezer – This kadhi can be frozen. It must be defrosted naturally and then reheated on the stovetop and not in a microwave, else it will split.
How to make Spring Onion Kadhi Step-by-Step and Video
Follow this step-by-step instruction or watch a video, exact measurements and full written recipe card can be found the bottom of this post.
Other Gram flour and Kadhi recipes
GRANDMA’S SPRING ONION KADHI-RAJASTHANI PYAAZ KI KADHI
Ingredients
- 1 bunch spring onions washed and cut
- 400 g yogurt sour
- 3-4 tbsp gram flour besan
- 1 tsp chilli powder red
- ¼ tsp garam masala
- 1 tsp cumin and coriander powder
- 1 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp asafoetida hing
- 11/2 cup water
- salt to taste
Instructions
- Mix gram flour with yogurt and some water, make a smooth paste.
- Heat oil in a heavy bottom kadai or pan and add cumin seeds and hing.
- When splutter add spring onion and fry 1-2 minutes.
- Add besan and yogurt mixture.
- Now add all the masala, salt and 1/2 cup water.
- Stir and simmer about 12-15 minutes. (if kadhi gets thicker add more water)
- Switch off the heat.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
