(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Set aside 4 6-ounce ramekins or dessert cups. Pour the Country Crock Plant Cream, plant milk, and sugar into a small saucepan. Sprinkle the agar agar evenly over the top and let sit for 5 minutes with the stove off.
After letting the agar agar sit, bring the pot to boil over low heat, continuously whisking.
As soon as it boils, remove it from the heat, and continue whisking until it is no longer boiling. Return the pot to the stove and repeat 2 more times so it has boiled a total of 3 times. Then remove from heat and whisk in the vanilla extract. Immediately strain mixture through a mesh sieve and pour into the four ramekins or dessert cups. Let rest 15 minutes, then chill for 2 hours until firm.
Meanwhile, prepare the mango sauce. Blend the frozen mango, sugar, and lemon juice together in a blender until completely smooth. Transfer to a small saucepan and cook over medium-low heat, stirring and scraping the bottom with a silicone spatula continuously, until it just begins to bubble. Remove from heat and stir in the Plant Butter until completely melted. Transfer to a bowl and allow to chill completely.
When panna cotta and mango sauce are both chilled, divide the mango sauce among the four panna cottas, smoothing into an even layer. Top with fresh mango cubes and mint. Serve immediately or chill until ready to serve.
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