Almond Panna Cotta with Fresh Mango Sauce Recipe - Vegetarian Times

Almond Panna Cotta with Fresh Mango Sauce


Panna cotta (which means “cooked cream” in Italian) is a simple dessert that’s usually off-limits to vegetarians because it’s traditionally made with gelatin. Here, the custardy texture comes from agar, a seaweed-based thickener used in Asian sweets. This recipe also works well with peaches or berries.

  • 6Servings


  • 2 1/2 cups vanilla soymilk, divided
  • 1/4 cup plus 2 tsp. sugar, divided
  • 2 tsp. agar
  • 3/4 tsp. almond extract
  • 1 ripe mango
  • 2 kiwifruit, peeled and thinly sliced


Rinse 6 ramekins or custard cups with cold water; do not dry.

Combine 2 1/4 cups soymilk, 1/4 cup sugar, agar and almond extract in small saucepan, and let stand 5 minutes. Bring to a simmer. Reduce heat to low. Simmer, uncovered, 8 minutes, or until agar has mostly dissolved (there will be some flecks of translucent agar in mixture), stirring occasionally. Strain mixture through fine-mesh sieve into small pitcher or measuring cup. Pour into molds. Refrigerate 1 hour, or until set.

Peel and halve mango. Cut one half into chunks, and finely dice remaining half. Purée mango chunks, remaining 1/4 cup soymilk and remaining 2 tsp. sugar in blender until smooth.

Unmold panna cottas onto dessert plates. Spoon sauce over and around custards. Garnish with kiwifruit slices and diced mango.

Nutrition Information

  • Calories: 106
  • Carbohydrate Content: 21 g
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Sodium Content: 40 mg
  • Sugar Content: 12 g