This comes off as a classic panna cotta, but agar—a thickener made from seaweed—gives it a light mouthfeel; it dissolves on the tongue almost instantly. Slices of mango in citrus syrup enliven the flavors.

　　

Ingredients

Makes 4 servings

　　1/2 vanilla bean (preferably Tahitian), split lengthwise

　　1 1/4 cups whole milk

　　1 cup heavy cream

　　6 tablespoons sugar, divided

　　2 teaspoon agar flakes (preferably Eden brand)

　　2 (3/4-pound) mangoes

　　1/2 cup water

　　3 tablespoons fresh lemon juice

　　2 tablespoons fresh lime juice

　　

Equipment:

4 (5- to 6-ounces) glasses or ramekins

　　

Step 1

Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours.

　　

Step 2

Meanwhile, peel mangoes and thinly slice.

　　

Step 3

Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes.

　　Cooks' note:

　　Panna cotta and mangoes in syrup can be made 2 days ahead and chilled separately.