Mango Pannacotta Recipe using Agar Agar | Layered Mango Pannacotta

Mango Pannacotta recipe using agar agar with step by step photos. Pannacotta is one of my favorite desserts and it is my go to dessert when I am confused which dessert to prepare for  the guests. I have already posted Vanilla Pannacotta which was always well received by my guests.I always demould the pannacotta and serve it with fresh fruit pieces and fruit reserves or berry coulis and hence it makes the dessert look even more tempting with minimum work.One can set the dessert either in small glass jar with both the layers of mango and vanilla(or coconut) one above the other or can set it in an angle like how I did to make it look more pretty.

I personally do not like hard pannacottas, for me the consistency should neither be runny nor hard.I like it soft, smooth and creamy kind of texture in my pannacotta. I always use China grass strands for pannacotta and always succeeded with the measurements as mentioned in the recipe to get the perfect texture.But I felt when it comes to agar agar powder you need to be bit experimental and decide on the quantity to get the texture you like. I had tried it once with 2 tsp agar agar powder for the mentioned quantity of milk(liquid) and I find the pannacotta bit hard and not for my liking and hence I mentioned 1.5 tsp of agar agar powder in the recipe. If you are sure of the quantity of powder for the amount of liquid, you please proceed with your measurements following the recipe.

I have tried both the versions of Mango Pannacotta - using cream and the Vegan Mango Pannacotta using Coconut milk and I must say that I like the version with the cream more as it was more creamy compared to the vegan version and is my personal preference. However I am posting both the regular version using cream and the vegan version of mango panncaotta using coconut milk so that one can adapt either of the two versions according to their choice.

Check out other mango dessert recipes in my blog here - Aamras, Amrakhand, Mango Fudge, Seekarane, Mango Ice-cream,Mango Kulfi, Layered Mango Phirni

Here is how to prepare  Mango Pannacotta recipe using agar agar with step by step photos:

Mango Pannacotta Recipe using Agar Agar:

Serves 10-12 | Author: Prathibha

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins + standing time

Cuisine: International | Category: Desserts

Ingredients:

for Mango layer:

2 large ripen Alphonsos,peeled and chopped

1/3 cup Water

1/4 cup Sugar

5 gms Agar-Agar strands or 1.5 tsp Agar Agar powder or 1 tsp Gelatine

juice of 1/2 Lemon

for Cream layer:

1 cup(250 ml) fresh full fat Cream,25%-30%

1 cup(250 ml) full fat Milk

1/2 cup Sugar

1 Vanilla bean or 2 tsp Vanilla extract

1/3 cup Water

5 gms Agar-Agar strands or 1.5 tsp Agar Agar powder or 1 tsp Gelatine

for Coconut cream layer-Vegan version(instead of cream layer):
1 cup Water
1 cup thick Coconut milk
1/2 cup Sugar
1/8 tsp Salt
1.5 tsp Agar Agar powder or 5gms Agar Agar strands

Method:

for Mango layer:

• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp HOT water.
• Peel and cut the mangoes into cubes and grind it to a smooth puree in the mixie.Measure it to get 2 cups of Puree.

• Remove the extra water from china grass mixture and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
• Add sugar to the mixture and let it dissolve completely and add the mango puree to the mixture until it becomes hot(not bubbling) and switch off the flame.Add lemon juice to it and mix nicely.

• Pour the mixture into individual small glass jars until they are filled into half. I have kept the jars in a muffin tray at an angle and poured the mixture and let it set until the time you prepare the cream layer.

for Cream layer:

• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp HOT water.
• In a thick pot add milk and cream together and bring the mixture to a boil on low flame.
• Add sugar to it and also add scraped Vanilla pod(or vanilla essence) to the mixture and mix well until the sugar dissolves.
• Meanwhile if you are using china grass,remove the extra water and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
• Remove the vanilla cream mixture off the heat.Add the strained melted china grass(agar-agar or gelatine) mixture and mix well immediately and keep it hot.
• Pour the mixture in the glass jars on the mango layer and let them come to a room temperature.
• Cover it with cling wrap or lids and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight.

for Coconut layer - Vegan version:

• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using agar agar powder just mix the powder in the water and bring it to a boil.

• Add sugar and let it dissolve completely.
• Now add coconut milk and salt and mix nicely and let it come to a boil,you do not need to make it bubbling.
• Add salt and mix it nicely.

• Pour the mixture in the glass jars on the mango layer and let them come to a room temperature.
• Cover it with cling wrap or lids and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight.

Garnish with small mango cubes and mint leaves.Serve it chilled.

Notes:

1. I used small glass jars so I did not grease them but if you want to unmold you can grease the bowls before pouring the mixture.Run the knife around the set pannacotta and gently tap it onto the serving plate.
2. It is a basic thumb rule to use 5gms of China grass for half liter of milk and hence I used the same measurements even for Pannacotta and I got really soft,silky and smooth dessert. 
3. Do not add melted china grass mixture to the cream mixture when it is boiling,this might curdle the mixture.It is always advised to add it only after it is removed from the stove.Always strain the china grass mixture as they contain small particles of undissolved china grass in it.
4. The addition of lemon is optional.But I highly recommend to use it as it lifts the mango flavor in the dessert.
5. You can add 1/3 cup of orange juice while blending mango,it enhances the mango flavor in the dessert.
6. For a VEGAN version avoid Gelatine in the recipe and use the coconut layer method instead of the cream layer method.

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