Jeanette's Healthy Living

Where delicious and healthy come together

  • Home
  • Recipes
    • List of All Recipes (alphabetical)
    • Breakfast
    • appetizers
    • soups
    • salads
    • main courses
    • side dishes
    • dips and sauces
    • beverages
    • smoothies
    • Desserts and Cookies
  • Special Diets
    • gluten-free
    • dairy-free
    • vegetarian
    • vegan
    • Liquid/Soft Food Diet
    • Pureed Food Diet
    • Low Residue Diet
  • Cancer Cooking
  • Faith
  • Healthy Living
    • Healthy Living
    • travel
  • About
    • About
    • Contact Us
    • Work With Me
    • Media Features
    • Terms & Conditions

Vegan Mango Panna Cotta with Kiwi, Mango and Strawberries

August 1, 2011 by Jeanette 36 Comments

653 shares
  • Facebook6
  • Twitter
  • Yummly

Vegan Mango Panna Cotta
During the summertime, I love all the fresh fruit that’s available, especially berries, melons, and tropical fruits like mangoes, kiwi fruit and papaya. Recently, I was sent a box of Zespri Kiwi Fruit, and had the chance to experiment with both Green Kiwi Fruit and Gold Kiwi Fruit. I have to say that I am partial to Gold Kiwi Fruit, perhaps because it’s more unusual or because I like its more tropical flavors. Now that I’ve run out of these Gold Kiwi Fruit, I’ve been on the lookout in our local supermarkets and have seen them in a few stores. Although Gold Kiwi Fruit is not as easy to spot as Green Kiwi Fruit, it’s definitely worth the effort to look for them – you won’t be disappointed.

Zespri Gold Kiwi Fruit

I made Kiwi Popsicles and Frosty Kiwi Coolers with the Green Kiwi Fruit, which were very quick and easy to make. However, I wanted to make something a bit fancier with the Gold Kiwi Fruit, they’re that special.

This summer, I bought a pack of agar agar from our local Asian grocery store. It perked my interest as I remember when I was growing up, my mom made some desserts using agar agar. However, after bringing it home, I didn’t know what to do with it. The agar agar I bought came in long strands. The agar agar I remember my mom using was in “bars.”

Unlike gelatin, which is derived from the collagen inside animals’ skin and bones, agar agar comes from seaweed. I never really thought about this until I googled gelatin and found that, not only is gelatin used in “JELL-O” gelatin mixes, but also gummy bears, marshmallows, and some yogurts. After I read this, I was a little grossed out – who knew?

Whereas gelatin must be refrigerated to gel, agar agar sets up at room temperature in an hour, requiring no refrigeration. That’s one thing I like about vegan foods – since there’s no dairy or eggs, there are no worries about leaving food out at room temperature for a short period of time.

When I started researching how to use the agar agar I bought, I saw that most recipes used powdered agar agar or agar agar flakes. I also noticed that the proportion of agar agar to liquid to make it gel was roughly 2 teaspoons of agar agar powder or 2 tablespoons of agar agar flakes to 2 cups of liquid.

Agar Agar Flakes that I made by grinding Agar Agar Strands in a coffee grinder.

One resource suggested grinding agar agar in a food processor, blender or coffee grinder. I first tried the food processor, which failed to break up the strands of agar agar. So, I cut the agar agar strips into smaller pieces and put them in the coffee grinder, and I ended up with nice agar agar flakes.

I came across a recipe for
Vegetarian Vanilla Panna Cotta on the Enlightened Cooking and decided to use this as a reference. To highlight the tropical theme I wanted to convey with this dessert, I made a Mango Panna Cotta, topping it with some Zespri Golden Kiwi, Mango, and Strawberries.

Vegan Mango Panna Cotta with Fresh Fruit

I happened to have some So Delicious Passionate Mango Yogurt which was perfect for this tropical theme, but vanilla yogurt would work just as well.

Whoops! I ran out of strawberries, but these were still really good.

Printable Recipe

Ingredients:

  • 1 1/4 cup coconut milk
  • 1/4 cup organic sugar
  • 2 tablespoons agar agar flakes
  • 1 cup So Delicious Passionate Mango Yogurt
  • 1 mango (you should have about 1/2 cup)
  • 1 teaspoon vanilla extract
  • Kiwi Fruit, Mango, or other fruits, cut up, for topping

Directions:

  1. In a medium saucepan, combine the coconut milk, sugar and agar agar flakes. Let stand 5 minutes. Bring to a simmer, then reduce heat to low and cook 6-8 minutes, until agar is dissolved. Remove from heat.
  2. Puree mango flesh in a food processor. Add agar agar mixture to the bowl and process until smooth.
  3. Add yogurt and vanilla extract to bowl and process until blended.
  4. Divide among ramekins or dessert glasses. Cover tops with plastic wrap. Agar agar will set in 1 hour. If you are not serving it right away, transfer panna cottas to the refrigerator.
  5. Just before serving, top with fresh Kiwi Fruit, Mango, and any other fruit you like.
Related Posts
Filter by
Post Page
whole grain vegan vegetarian dairy-free gluten-free healthy choices salads side dishes Clean Eating Easter main courses Beans/Legumes New Year Faith Asian Seafood Fish appetizers shellfish Holiday Appetizers smoothies beverages Videos Dinner lunch The Daniel Plan Cooking For Cancer Special Diets Liquid/Soft Food Diet Chemotherapy Recipes Dysphagia Desserts and Cookies
Sort by
Quinoa Citrus Mango Avocado Black Bean Salad

Quinoa Citrus Mango Avocado Black Bean Salad Recipe

2019-05-09 05:00:43
jeanette

18

Mango Avocado Black Bean Quinoa Salad - this beautiful healthy salad is perfect for entertaining

Mango Avocado Black Bean Quinoa Salad Recipe

2019-04-22 05:00:00
jeanette

18

Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts - this salad is deliciously light and hearty enough for a main course salad

Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts Recipe

2019-04-03 05:00:12
jeanette

18

Mango Coconut Shrimp Pops - a delicious tropical themed shrimp cocktail

Mango Coconut Shrimp Pops Recipe

2018-10-15 05:00:57
jeanette

18

Mango Batido - a refreshing tropical drink that is so easy to make! Perfect for poolside or pretending you

Mango Batido Recipe

2018-07-02 05:00:13
jeanette

18

Tropical Shrimp Salad with Mango Lime Mint Dressing - you

Tropical Shrimp Salad with Mango Mint Lime Dressing Recipe

2016-05-23 05:00:04
jeanette

18

Dairy-Free Mango Coconut Milk Smoothie

Dairy-Free Mango Coconut Milk Smoothie Recipe

2015-10-05 05:00:00
jeanette

18

Shaved Ice with Mango and Coconut Milk © Jeanette

Hawaiian Shaved Ice with Mango and Coconut Milk

2014-07-28 05:00:45
jeanette

18

Frozen Mango Lemonade Mocktail © Jeanette

Frozen Mango Lemonade Mocktail Recipe

2014-06-19 08:01:48
jeanette

18

Mango Planters Punch Mocktail © Jeanette

Mango Planter’s Punch Mocktail Recipe

2014-06-05 05:00:26
jeanette

18

653 shares
  • Facebook6
  • Twitter
  • Yummly

Filed Under: dairy-free, Desserts and Cookies, gluten-free, vegan, vegetarian Tagged With: agar agar, vegan panna cotta

« Penne with Tuna Plum Tomatoes and Black Olives Recipe
Pasta with Caramelized Onions Wax Beans Corn Tomatoes Jalapeno »

Comments

  1. Alison @ Ingredients, Inc. says

    August 1, 2011 at 12:50 pm

    So pretty and what a great way to use mango!

    Reply
  2. Junia says

    August 1, 2011 at 1:13 pm

    i LOVE this recipe jeanette! i have agaragar flakes that i've used before, i should bring it out again soon 😀

    Reply
  3. LaPhemmePhoodie says

    August 1, 2011 at 2:09 pm

    I have never used agar agar before. Glad you included a pic because I would not know what to look for. Looks very refreshing.

    Reply
  4. Joanne says

    August 1, 2011 at 2:20 pm

    If you can believe it, I'm actually allergic to kiwis! Though I do love them so. Maybe I won't be allergic to the gold ones…never had those.

    I love that this is vegan! I've worked with gelatin before and find it super gross…but agar agar I think i could handle!

    Reply
  5. Maria says

    August 1, 2011 at 2:50 pm

    Great summer dessert recipe!

    Reply
  6. Pretend Chef says

    August 1, 2011 at 3:27 pm

    What a pretty dessert. Love all of the tropical fruits that were used. Mango makes me giddy. Yummy! Agar agar is a new to me ingredient. I would love to give this recipe a try sometime.

    Reply
  7. Heather Jacobsen says

    August 1, 2011 at 5:17 pm

    wow! i love this! this recipe is right up my alley, from the tropical fruit theme to the dairy-free, vegan mousse. I can't wait for an excuse to make this dessert.

    Reply
  8. Jeanette says

    August 1, 2011 at 6:03 pm

    This was the first time I tried agar agar and I found it really easy to use (once I figured out how to get it into powder form – you can just buy agar agar powder). I love tropical fruits, especially when it's so hot out!

    Reply
  9. Inside a British Mum's Kitchen says

    August 1, 2011 at 7:36 pm

    These are the prettest desserts I've seen in a long time! They look so refreshing and delicious
    Mary

    Reply
  10. Gail for So Delicious Dairy Free says

    August 1, 2011 at 10:50 pm

    What a beautiful presentation! Thank you so much for sharing such a delectable recipe! I cannot wait to try this!

    Reply
  11. Noelle says

    August 1, 2011 at 11:06 pm

    WOw, this sounds amazing! Great recipe!

    Reply
  12. Anonymous says

    August 1, 2011 at 11:19 pm

    This looks so good, I can't wait to try it. Thank you for posting animal-free, cruelty-free recipes.

    Reply
  13. Lisa~~ says

    August 2, 2011 at 12:04 am

    My goodness those are so pretty.

    Lisa~~
    Cook Lisa Cook

    Reply
  14. Carolyn says

    August 2, 2011 at 12:23 am

    Your panna cota are just beautiful. I have never worked with agar agar but I may be on the lookout for it now!

    Reply
  15. Jeanette says

    August 2, 2011 at 12:38 am

    Thanks for the positive feedback everyone – these little desserts were really quite easy to make and didn't take long at all.

    Reply
  16. Anonymous says

    August 2, 2011 at 2:47 am

    Is the coconut milk So Delicious Coconut milk or actually a can oc coconut milk?
    It looks great! My daughter eats low protein and this will work!

    Reply
  17. Anonymous says

    August 2, 2011 at 2:52 am

    When do you add the yogurt?

    Reply
  18. Jeanette says

    August 2, 2011 at 4:06 am

    Thanks for your questions. Typically, panna cotta is made with heavy cream, so I used canned coconut milk (lite or regular), not So Delicious Coconut Milk. You can probably substitute So Delicious Coconut Milk, but I'm guessing it might turn out less creamy and more gelatin-like, which is fine depending on your preference.

    Thanks for catching the missing step – the yogurt should be added to the mixture once the agar agar mixture is processed with the mango.

    Reply
  19. Nutmeg Nanny says

    August 2, 2011 at 2:32 pm

    This looks great! My friend owns an ice cream shop and does sorbet in her soft serve machine and uses agar agar in her coconut sorbet. It's amazing how it works. I also love those golden kiwis. I have not seen them around here.

    Reply
  20. France@beyondthepeel says

    August 2, 2011 at 9:17 pm

    I've never heard of agar agar. What a great solution for vegetarian and vegans a like. I am a meat eater but I'm not a big fan or gelatin. It just seems wrong. I'll have to be on the look out for it.

    Reply
  21. Jeanette says

    August 4, 2011 at 3:48 pm

    So interesting to use agar agar in sorbet – I've seen a few recipes using gelatin in sorbet, so that makes perfect sense. Will have to give it a try.

    Agar agar is a wonderful vegan substitute as gelatin, and is more widely available in natural food stores now.

    Reply
  22. Richa says

    August 4, 2011 at 6:01 pm

    omg.. i just love love this panna cotta.. no gelatin and mango! what more can anyone ask for!

    Richa @ http://hobbyandmore.blogspot.com/

    Reply
  23. Shirley @ gfe says

    August 6, 2011 at 11:26 am

    Oh, Jeanette, your panna cotta looks exquisite! Award winning even. 🙂 I'd love to have this for breakfast!

    xo,
    Shirley

    Reply
  24. kyleen says

    August 9, 2011 at 3:06 am

    Looks so light and refreshing; a perfect summer dessert. I've always wanted to try making panna cotta.

    Reply
  25. Diane {Created by Diane} says

    August 16, 2011 at 4:45 am

    looks wonderful, gold kiwi is my favorite 🙂 wish I had an easier time finding it.

    Reply
  26. Elizabeth says

    August 17, 2011 at 5:55 pm

    Great recipe–can't wait to try it. I have issues with gelatin myself and I'm not even a vegetarian. I do have to point out, though, that adding a dairy product (yogurt) disqualifies this as a vegan recipe.

    Reply
  27. Jeanette says

    August 17, 2011 at 6:28 pm

    Hope you all enjoy this recipe.

    Elizabeth – the yogurt I used is non-dairy, made with coconut milk, a nice alternative for vegans. I use So Delicious coconut yogurt in place of dairy yogurt in smoothies, baking and this recipe.

    Reply
  28. Plateful says

    August 25, 2011 at 4:45 pm

    This looks incredible! I've never made pana cotta at home. I'm so tempted to try now!

    Reply
  29. Ashley says

    January 7, 2012 at 8:02 pm

    Hi Jeanette,
    We just purchased a packet of Agar-Agar crystals and are all eager to give your dish a go! I am glad to see vegetarian friendly options that challenge traditional Western dishes.
    Cheers!

    Reply
  30. Ritu says

    April 26, 2013 at 7:15 am

    Hi,
    I made panna cotta with cream and followed the steps as mentioned above. Now, since the cream is hot and mango pulp and yogurt is just out of the fridge, when i let the cream cool down a little bit, i added it to mango pulp and yogurt, it just curdled a little bit and plus, i thought agar agar has dissolved completely, after refrigeration, i could make out that i am chewy on to agar agar!! what could have gone wrong, how can i stop this curdling.

    Reply
    • Jeanette says

      April 26, 2013 at 8:33 am

      Hi Ritu, so sorry to hear this didn’t work for you. Did you use dairy cream or coconut milk? Dairy will tend to curdle. From what I remember when I made this, the agar agar mixture was room temperature when I mixed everything together. It almost sounds like your mixture might have separated so the agar agar ended up in one layer? Agar agar is firmer than gelatin, but the consistency should have been even throughout the panna cotta.

      Reply
  31. jennifer says

    May 10, 2013 at 11:20 pm

    How many of the individual desserts does this recipe make? I want to make them for mother’s day but am wondering if I need to double (or triple) the recipe.

    Thanks!

    Reply
    • Jeanette says

      May 11, 2013 at 9:51 am

      Hi Jennifer, it’s been a while since I made this, but I think it made just two individual desserts.

      Reply
      • jennifer says

        May 11, 2013 at 6:08 pm

        Thanks!
        I doubled the recipe and actually got 8 individual servings (about 3/4 of a cup).
        Can’t wait to try them!

        Reply
  32. Ratna says

    April 11, 2014 at 10:32 am

    Hi Jeanette,
    I’m planning on making this tomorrow and hope you could help answer some questions:

    You mentioned that you coconut agar agar mixture was at room temperature when you added the pureed mango. I was wondering if the mixture hardens if you leave at room temp?

    also, when you say blend all ingredients, can I put it in a Blender?

    What about the yogurt, should it be room temp too?

    do you double boil the coconut milk and agar agar mixture?

    Thanks so much in advance.

    Ratna

    Reply
    • Jeanette says

      April 11, 2014 at 10:44 am

      Hi Ratna, I would let the agar agar mixture come to room temperature following dissolving it on the stove, and mix it in with the other ingredients soon after. It takes the agar agar a little bit before it hardens up. I don’t think the yogurt has to be at room temperature before using it. You should be able to use a blender no problem. I did not use a double boiler, although that would work well. Hope that helps. Let me know how it turns out for you.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

[Read More …]

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Get Your Free e-Book!

Weekly College Meal Planner

Good recipes come to those who subscribe!

Archives

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Copyright © 2016 Jeanette's Healthy Living · Privacy Policy
653 shares
  • 6Facebook
  • Twitter
  • Pinterest
  • Yummly