Vegan mango pudding recipe panna cotta style with coconut cream, agar agar and fresh mango. Perfect dessert for special occasions. Quick video, step by step photos recipe.
I have seen such set panna cotta or mango pudding in a glass right from the beginning of my blogging days. Somehow making such desserts gives me anxiety, whether it will turn out good or it will flop and ingredients go waste.
But, this is such a simple straight forward recipe if you follow the recipe and ingredients. Especially, after trying tender coconut pudding, I should have tried this sooner. Nevertheless, I got some organic mangoes that smell so so good, ripe, sweet and plump.
Was wondering what to make first with it and first thing I remember is to try making mango panna cotta. Also, I had a pack of coconut cream and thought it would be nice if I make a vegan version. With Mother's day coming up, you can try this for the occasion and surprise your mom too!
Vegan Mango Pudding steps
- To begin with, slice the mango, both sides, scoop the pulp. Collect all sweet pulp of the mango in a bowl.
2. Then place the pulp in blender and puree it. You should blend really smooth.
3. In a saucepan, take mango puree, a cup of water, sugar and agar-agar. Mix well.
4. Heat over low to medium flame until everything dissolves completely. The mixture will be about to boil. Switch off flame.
5. After that, squeeze lemon in it and add pinch of salt. This is to avoid flat taste.
6. Take a muffin tray. Place the serving bowls in it, in a slanting way. Fill the mango mixture until rim. Let it be inside fridge for 1 hour for setting.
7. Meanwhile, you can prepare coconut mixture. Take 200 ml of coconut cream in a saucepan.
8. Add water, sugar, salt, agar-agar to it and start heating in low flame. Keep mixing to dissolve agar-agar and sugar.
9. Pour this mixture to an already set mango mixture we prepared.
10. Again put it back to fridge for setting. As it cools it sets perfectly. Finally, at the time of serving, take out and serve with some more chopped fresh mango cubes.
Enjoy chilled. Vegan mango pudding will just melt in your mouth and the coconut flavor goes well with mango's flavour.
Variations
Panna cotta literally means cooked sweet cream (heavy cream), set with gelatin usually and it is flavored. Vanilla is the classic flavor, but we can also serve with a fruit compote or sauce.
But here, I am using coconut cream and setting mango jelly along in a glass. So I have named it as vegan mango pudding. I adapted the recipe from here.
Storing
This dessert can be made ahead, refrigerated as well as it can keep good for couple of days in fridge. I cling wrap so that the flavor is not altered inside refrigerator.
Texture & flavor
Due to the fat content in the coconut cream, the texture is so soft like a cloud. The spoon just glides through the pudding without even an effort. The mango part is more like a jelly. I must experiment with that using less agar agar.
In fact, you can also make sauce instead of adding agar agar and serve in the panna cotta style if you do not want jelly texture. Both coconut cream and mango flavors goes well with each other.
Top tip
If you have only agar agar strands, you can powder and prepare flakes with it. For 1 tsp, you can replace 1 tablespoon of the flakes. Make sure to dissolve completely by soaking first and then heating it. You should not see any grains in the liquid.
For placing the glass slanting way, you can also keep in a bed of rice.
Do not leave the mixture to cool after adding agar agar. Then it will start to set as it cools and forms layer on top. This may affect pudding texture. To trouble shoot, you can strain through a sieve or metal strainer.
The coconut cream mixture will have foam on top after heating, so try to remove it. Since, I forgot to do it and it was seen in my pudding. It will not look smooth.
Depending on the sweetness of the mango, you can adjust sugar, slightly more or less.
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Recipe card
Vegan Mango Pudding Recipe
Ingredients
For coconut cream layer
- 200 ml Coconut cream
- 150 ml water ⅔ cup
- ¼ cup sugar heaped
- 1 teaspoon agar agar powder
- 1 Pinch salt
For mango layer
- 2 Alphonso mango
- ½ cup fresh pulp
- 1 cup Water
- 3 tablespoon Sugar
- 1 teaspoon lemon juice
- 1 pinch salt
- 1 teaspoon agar agar powder
Instructions
Mango layer
- Slice the mango, both sides, scoop the pulp. Collect all sweet pulp of the mango.
- Place the pulp in blender and puree it.
- In a sauce pan, take mango puree, water, sugar and agar agar. Mix well.
- Heat over low to medium flame until everything dissolves completely.
- The mixture will be about to boil. Switch off flame.
- After that, squeeze lemon in it and add pinch of salt. This is to avoid flat taste.
- Take a muffin tray. Place the serving glass in it, in a slanting way.
- Fill the mango mixture until rim. Let it be inside fridge for 1 hour for setting.
Coconut cream layer
- Meanwhile, you can prepare coconut mixture. Take 200 ml of coconut cream in a sauce pan.
- Add water, sugar, salt, agar agar to it and start heating in low flame. Keep mixing to dissolve agar agar and sugar.
- Pour this mixture to an already set mango mixture we prepared.
- Again put it back to fridge for setting. As it cools it sets perfectly.
- At the time of serving, take out and serve with some more chopped fresh mangoes.
Video
Notes
- Note that coconut cream has more fat content than coconut milk. If using coconut milk, the texture slightly varies.
- Do not leave the mixture to cool after adding agar agar. It will start to set as it cools and forms layer on top. This may affect pudding texture.
- To trouble shoot, you can strain through a sieve or metal strainer.
- The coconut cream mixture will have foam on top after heating. Try to remove it. I forgot to do it and it was seen in my pudding. It will not look smooth.
Jimcy says
If I want to use pre-made and stored mango pulp, how much should I use?