Sweet, inviting, and made for sharing, mango pudding recipe | mango pudding dessert | mango panna cotta is a vegetarian Italian dessert made with agar-agar / gelatin / china grass, hot water, and mango puree in about 255 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 240 minutes
  • Cook time: 15 minutes
  • Total time: 255 minutes
  • Yield: 3 Servings
  • Category: Dessert
  • Cuisine: Italian

Ingredients

for mango layer:

  • 1 tsp agar-agar / gelatin / china grass
  • 2 tbsp hot water
  • 2 cups mango puree

for cream layer:

  • 1 cup milk (full cream)
  • 1 tsp agar-agar / gelatin
  • ½ cup sugar (powdered)
  • 1 cup cream
  • 1 tsp vanilla extract / vanilla essence
  • pinch of salt

Method

  1. firstly, in a large mixing bowl take 1 tsp of agar-agar / gelatin and add 2 tbsp hot water.
  2. mix well and dissolve agar-agar completely.
  3. further add 2 cups of mango puree.
  4. mix well making sure the pulp gets mixed up with agar-agar uniformly.
  5. furthermore, place the serving glass in a bowl so that it gets tilted slightly.
  6. pour in prepared mango mixture till it reaches the rim.
  7. now refrigerate it for 2 hours or overnight, till it sets completely.
  8. after 2 hours, make sure to check the mango has set completely.
  9. now prepare cream layer by heating up milk.
  10. add in 1 tsp agar-agar / gelatin and whisk well.
  11. cook the milk on medium-low heat till it steams (do not boil).
  12. further add 1 cup cream and whisk well.
  13. additionally add ½ cup powdered sugar, 1 tsp vanilla extract and pinch of salt.
  14. whisk and dissolve the sugar completely.
  15. let the milk cool for 10 minutes before pouring to the glass.
  16. pour the milk into glass.
  17. refrigerate it for 2 hours or overnight, till it sets completely.
  18. finally, garnish with few chopped mangoes and enjoy mango panna cotta or mango pudding.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.