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This silky mango treat turns juicy, ripe mangoes into a smooth dessert without dairy or gelatin. It blends tropical sweetness with creamy coconut in a simple yet stunning dish that needs little work but makes a big splash.
I whipped up this treat during a hot summer day when some friends dropped by unexpectedly and I wanted something cool but fancy. Everyone grabbed seconds and begged me for how I made it after seeing the bright color and feeling the smooth texture.
Ingredients
- Mango pulp 200g: Go with fresh for amazing taste but don't worry - canned works great too and gives reliable results
- Almond milk 200ml: Gives it that perfect light feel without using any dairy
- Granulated sugar 50g: Cuts through the mango's natural tang just right
- Agar-agar powder ½ teaspoon: This plant stuff is the key to getting that nice jiggle without animal gelatin
- Coconut cream 240g: Adds a rich, creamy touch and goes perfectly with the mango flavor
- Sea salt ¼ teaspoon: Brings out all the tastes and makes everything pop
- Lime zest 1 teaspoon: Adds a fresh kick that balances the sweetness
Step-by-Step Instructions
- Combine the base:
- Mix mango pulp, almond milk, sugar, and agar-agar powder in a pot until smooth. Make sure the agar is completely mixed in so you don't get lumps later.
- Activate the agar:
- Cook the mix for exactly 5 minutes, stirring all the time so it doesn't burn. You'll see it slowly get thicker until it sticks to your spoon. This step is crucial for getting the agar to work its magic.
- Incorporate creamy elements:
- Turn down the heat before you add coconut cream, salt, and lime zest. Stir gently until the coconut cream melts in completely, making everything silky smooth. Don't let it boil now or you'll mess up the texture.
- Strain for perfection:
- Pour everything through a fine strainer to catch any lumps or mango bits. This quick extra step makes sure your dessert feels super smooth and looks really professional.
- Fill the molds:
- Pour the mix evenly into whatever containers you're using. Let them sit out for 10 minutes before covering them up. This stops water droplets from forming and falling onto your dessert.
- Chill to set:
- Put them in the fridge for at least 4 hours until they're fully set. It's worth the wait - you'll get the perfect shape that stays put when you turn it out.
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Agar-agar powder really is the star ingredient here. I found it after trying for years to make vegan panna cotta that wouldn't just collapse into a puddle. That tiny half teaspoon turns liquid into something perfectly wobbly that still melts when you eat it.
Troubleshooting Tips
If your dessert ends up too firm, try using just ¼ teaspoon of agar-agar next time. Agar sets much harder than gelatin, so getting the amount right matters a lot. Also think about how warm it'll be when you serve it since that affects the firmness too.
To get your dessert out of the mold perfectly, dunk the containers in hot water for 3-5 seconds before flipping them onto plates. The heat just slightly melts the outside, helping it slide out without ruining its shape.
If you notice the mixture separating before you pour it into molds, just put it back on low heat and stir it hard until it's smooth again. This can happen sometimes if your coconut cream is too cold when you add it.
Flavor Variations
Once you know the basic recipe, you can try tons of different versions. Switch the mango for the same amount of strawberry puree for a berry flavor, or use passion fruit for something exotic. Different fruits have different sweetness and tang, so you might need to change the sugar a bit.
You can swap the coconut cream with cashew cream for a different taste that goes really well with peaches or apricots. Just keep the total amount of liquid the same so it still sets properly.
For a grown-up version, try adding 1 tablespoon of rum or coconut liqueur at the end of cooking. The alcohol won't cook away completely, giving your dessert a fancy edge that's perfect for dinner parties.
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Frequently Asked Questions
- → What can I use in place of almond milk?
Feel free to swap almond milk with soy milk, oat milk, or another plant-based milk you like.
- → Is there another option instead of agar-agar?
Agar-agar is key for getting the right texture here. Gelatin isn’t vegan, but you can use cornstarch if a pudding-like consistency works for you.
- → Can I prepare this ahead of time?
Definitely! Make it a day early and let it chill in your fridge. It’ll taste fresh for 3-4 days.
- → How do I get a silky panna cotta?
Pour the mix through a fine sieve to catch any chunks before filling the molds. That gives the dessert its smooth feel.
- → Can I experiment with different flavors?
For sure! Add vanilla, cardamom, or a dash of fruit liqueur to mix things up and elevate the taste.