Lemon Mango Panna Cotta (3-ingredients, vegan, no-coconut)
Lemon mango panna cotta is a light vegan pudding, with a mango compote on top, bright with lemon flavors, and melt-in-your-mouth creamy. A wonderful agar agar recipe and only three ingredients.
Servings: 3
Calories: 30kcal
Ingredients
makes 1 cup panna cotta
- 1 cup dairy free milk
- 1 ½ tsp agar agar powder
- 1 tbsp maple syrup
- lemon rind peels
makes ½ cup mango puree
- ½ cup chopped mango
- 2 tsp lemon juice
- 1 tsp agar agar powder
- ¼ cup water
Instructions
Make Panna Cotta
- Simmer on stove the milk, maple syrup, lemon peels, and agar powder. Do not boil. Stir and keep on simmer until solution seems completely combined. It took me about 2-3 minutes.
- Remove lemon peels. Fill 3 small shot or yogurt glasses. Let jars cool to room temperature and then refrigerate 1-2 hours or until panna cotta sets (it doesn't slosh when you move jars). It might take longer to set, there are a lot of influencing factors. If you want to be sure it will set in time, make it the day before and let it set overnight.
Make Mango Puree
- Heat in pan the chopped mango, maple syrup, and water. Mash mango with a fork as it gets mushy.
- Simmer sauce a few minutes until it appears to thicken. It took me about 2 ½ minutes. Let sauce cool to room temperature. Stir in lemon juice.
Assemble & Serve Panna Cotta
- Spoon puree in even amounts on top of each chilled panna cotta. Decorate with sliced lemon.
- Both recipes can be kept refrigerated overnight for best taste.
Nutrition
Calories: 30kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 110mg | Potassium: 15mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1.3mg | Calcium: 107mg