Mango Panna Cotta Without Gelatin | How to make Panna Cotta using Agar Agar
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Mango - 2 to 3, medium (to get 750 grams of mango cubes)
  • Double/whipping cream - 500 ml
  • Sugar - 1& ½ cups
  • Vanilla extract - 1 tsp
  • Agar Agar - 2 tsp for panna cotta + 2 tsp for mango compote
  1. Dissolve about 3 teaspoons of agar agar in 6 teaspoons of water in a small bowl. Set it aside.
  2. In a saucepan, pour all the cream and place on low heat. Start warming up the cream until it starts to show some bubbles. Do not boil the cream.
  3. Add half of the sugar (i.e. ¾th cup) and stir to dissolve it completely. Let the cream come to a light simmer again.
  4. Add the agar agar and water mixture to the cream and stir thoroughly so that agar agar dissolves completely without leaving any lumps.
  5. Switch off the flame and pour the cream mixture into 4 single serving glasses or bowls. Let them cool down a bit; then refrigerate them for at least an hour and half so that the creamy panna cotta layer sets completely before pouring the mango compote.
  6. Next to make the mango compote, first you need to get mango puree. Peel the mangoes and take out the flesh in a blender jar. Blend the mangoes until completely smooth and there is no lump whatsoever.
  7. Again dissolve about 3 teaspoons of agar agar in 6 teaspoons of water in a small bowl. Set it aside.
  8. Transfer mango puree to a clean saucepan and add remaining sugar to it. Feel free to adjust the sugar depending on the sweetness of the mangoes you are using,
  9. Place the saucepan with mango puree over low heat and start cooking it until the sugar dissolves and the puree starts to simmer lightly. Do not boil the puree.
  10. Add the agar agar & water mixture and thoroughly stir the puree making sure agar agar is completely mixed in without any lumps.
  11. Switch off the flame and let it cool. Keep stirring occasionally so that it does not set and retains the pouring consistency.
  12. Once the creamy panna cotta layer is completely set without any wobbliness and the mango compote is also cooled, carefully pour the mango layer on top of the creamy layer.
  13. Once all 4 serving glasses are filled, return them back to the refrigerator and let them chill for at least 4 hours to completely set.
  14. Serve the chilled mango panna cotta topped with freshly chopped mango pieces. You may garnish with fresh mint leaves if serving guests and finally enjoy all your hard work!
Recipe by Flavor Quotient at