Ingredients

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

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Instructions

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.
2. Meanwhile, peel mangoes and thinly slice.
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.