Light Mango Panna Cotta (Print Version)

# Ingredients:

01 - 240 g of chilled coconut cream or full-fat canned coconut milk

02 - 200 ml of almond or soy milk

03 - 200 g mango puree

04 - 50 g white sugar (granulated)

05 - 1 teaspoon optional lime zest

06 - ½ teaspoon agar powder (plant-based gelatin)

07 - ¼ teaspoon fine sea salt

# Instructions:

01 - Mix mango puree, non-dairy milk, sugar, and the agar powder in a pot until blended.

02 - Heat over medium heat, stirring now and then, until it starts to thicken and lightly coats your spoon or spatula. This takes about 5 minutes.

03 - Lower the heat and mix in the coconut cream, salt, and lime zest. Stir gently for about a minute, but don’t let it boil.

04 - Pour the mix through a mesh strainer into a jug or dish to collect any bits or clumps.

05 - Divide the liquid evenly into four small, flexible molds (around 8.5 by 7 cm in size). Let it sit at room temperature for 10 minutes before covering with plastic wrap or lids.

06 - Transfer the molds to a fridge and leave them for at least 4 hours, or overnight if you're prepping ahead.

07 - Take off the wraps or lids. Put a plate over the mold, flip it, and carefully loosen the dessert by pushing along the edges of the silicone mold.

08 - Store in the fridge, leaving them in the molds, and enjoy within the next 3 to 4 days.

# Notes:

01 - Agar-agar comes from seaweed and works as a vegan thickener, making this a totally plant-based treat.

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