Almondy Vegan Panna Cotta with Fresh Mango

This recipe achieves the traditional custardy texture without gelatin or dairy

Photo: Vasylyna Maksymovych / Getty Images

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Panna cotta (which means “cooked cream” in Italian) is a simple dessert that’s usually off-limits to vegetarians because of the gelatin, which is often animal-derived, and almost always off-limits for vegans due to the dairy. Here, the custardy texture comes from agar, a seaweed-based thickener used in Asian sweets and we swapped in soy milk. We topped this one with fresh mango sauce, but the vegan panna cotta also works well with peaches or berries.

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Almondy Vegan Panna Cotta with Fresh Mango



  • 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


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 diced mango.

Nutrition Information

  • Calories 106
  • Carbohydrate Content 21 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 1 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 40 mg
  • Sugar Content 12 g