Mango Lassi Panna Cotta

Name: Mango Lassi Panna Cotta
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1½ cups (360 ml) ripe mango puree (fresh or high-quality frozen, thawed), strained if there are any fibrous pieces; 1 cup (240 ml) heavy cream, cold; 2¼ teaspoons (7 g) instant (unflavored) gelatin; 3 tablespoons (45 ml) water, room temperature; ½ cup (120 ml) sweetened condensed milk; ¾ cup (180 ml) plain full-fat yogurt, at room temperature; 4 whole green cardamom pods, crushed lightly to release flavor; ⅛ teaspoon (0.6 ml) fine sea salt; ¼ cup (30 g) roasted unsalted pistachios, roughly chopped (optional)

From the MyKitchenBank Kitchen

A silky, no-bake Indian-inspired dessert that marries the delicate custard of panna cotta with the bright, spiced flavors of mango lassi. Topped with a layer of cardamom-scented yogurt cream, it's elegant enough for a dinner party yet simple enough for any home cook to master.

Prep: 20 min
Cook: 5 min
Wait: 4 hr
Total: 4 hr 25 min
Makes: 6 servings (about ¾ cup each)

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Steps

Before you start

Read through the entire recipe first—panna cotta needs at least 4 hours to set
Have six 6-ounce (175 ml) ramekins or glasses chilled in the refrigerator
If your mango puree is cold, it will make the gelatin set more evenly
Use instant (unflavored powdered) gelatin, not bloomed sheets, for easiest mixing

1
Bloom the gelatin
- Pour the room-temperature water into a small bowl.
- Sprinkle the gelatin evenly over the water and let it sit for 5 minutes without stirring.
- The gelatin will absorb the water and become spongy.
- This blooming step ensures smooth, lump-free panna cotta.
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Ready when: Gelatin looks puffy and opaque
Tip: Don't skip blooming—stirring dry gelatin into warm liquids creates lumps that won't fully dissolve.
2
Heat and dissolve gelatin
- Place the small saucepan on medium heat.
- Add the bloomed gelatin and stir gently over the heat for about 2 minutes, just until the gelatin dissolves completely and the mixture becomes clear and fluid.
- The temperature should reach about 120°F (49°C).
- Do not let it boil.
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Ready when: Gelatin is fully dissolved and clear with no graininess
Tip: Use low to medium heat—overheating gelatin can damage its setting power.
3
Combine mango and cream
- Remove the saucepan from heat.
- Add the mango puree, cold heavy cream, and condensed milk to the dissolved gelatin.
- Stir gently with a whisk until everything is evenly combined and the mixture is smooth, about 1 minute.
- The mango and cream should be fully incorporated with no visible streaks.
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Ready when: Mixture is uniform in color and texture
Tip: Whisk gently to avoid incorporating too much air, which can create large bubbles in the final panna cotta.
4
Divide mango mixture
- Divide the mango panna cotta mixture evenly among the six chilled ramekins, filling each about two-thirds of the way (roughly ½ cup or 120 ml per glass).
- Set aside the remaining space for the yogurt topping.
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Ready when: All six ramekins are evenly filled to the same level
5
Chill mango layer
- Refrigerate the filled ramekins for 1½ to 2 hours, until the mango layer is set and feels firm to the touch but still slightly soft (like loose pudding).
- This allows the yogurt topping to sit on a stable base without sinking.
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Ready when: Top of mango layer feels firm when tapped gently with a spoon
Tip: Don't wait for the mango layer to be rock-hard; it needs to be set but still slightly soft so the yogurt layer adheres.
6
Toast cardamom
- While the mango layer chills, place the lightly crushed cardamom pods in a dry small skillet over medium-low heat.
- Toast for 1 to 2 minutes, stirring occasionally, until fragrant.
- The pods will darken slightly.
- Remove from heat, let cool for 1 minute, then crush finely with the back of a spoon or in a mortar and pestle.
- You should have about ¼ teaspoon of ground cardamom.
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Ready when: Cardamom pods are fragrant and slightly darker; crushing them releases a strong aroma
Tip: Toasting the cardamom blooms its flavor—skip this step and the topping will taste flat and one-dimensional.
7
Prepare yogurt topping
- In a small bowl, whisk together the plain yogurt, ground cardamom, and salt until evenly combined.
- The mixture should be smooth with no visible cardamom lumps.
- Taste and adjust the cardamom if needed—it should be noticeable but not overpowering.
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Ready when: Yogurt mixture is smooth and evenly spiced
Tip: Cardamom ground from freshly toasted pods will be much more fragrant than pre-ground spice.
8
Layer yogurt topping
- Remove the ramekins from the refrigerator.
- Gently spoon the cardamom yogurt mixture over the set mango layer, dividing it evenly among the six glasses (about ¼ cup or 60 ml each).
- Spread it gently to create an even layer, or leave it slightly rustic for a more casual look.
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Ready when: All ramekins have an even yogurt topping
Tip: Work gently with the yogurt layer—it's not set and can easily mix into the mango if you stir too vigorously.
9
Final chill and set
- Return the ramekins to the refrigerator for at least 2 hours (or up to 24 hours), until both layers are fully set and the panna cotta is cold throughout.
- The final texture should be silky, custard-like, and quiver very slightly when you gently shake the ramekin.
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Ready when: Panna cotta is firm but quivers slightly; a spoon inserted moves smoothly through both layers
Tip: Panna cotta continues to set as it sits—if you serve it too early, the yogurt layer may slide off the mango base.
10
Garnish and serve
- Just before serving, top each panna cotta with a small handful of chopped roasted pistachios (if using).
- Serve chilled directly in the ramekin or gently invert onto a plate if you prefer.
- The panna cotta should slide out easily if it's fully set.
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Ready when: Dessert is garnished and ready to eat
Tip: Add pistachios just before serving so they stay crisp. If added too early, they soften from the moisture in the panna cotta.

Good to know

Tips

Use full-fat yogurt for the topping—Greek or strained yogurt is too thick and won't spread evenly. Thin Greek yogurt with a tablespoon of milk if that's all you have.
The best mango puree is made from fresh ripe mangoes at the peak of season. Frozen unsweetened mango puree is the second-best option; avoid canned purees with added sugar or citric acid unless you plan to reduce the condensed milk.
If you don't have chilled ramekins, fill them and let them sit in the fridge for 15 minutes before pouring in the mango mixture—a cold vessel helps the gelatin set evenly from the bottom up.
For a vegan version, substitute the gelatin with agar powder (use 1½ teaspoons dissolved in 4 tablespoons of water, boiled, then cooled slightly before mixing), full-fat coconut milk for heavy cream, and coconut yogurt for dairy yogurt.

Make ahead

Make this dessert up to 24 hours ahead. Prepare both layers (through step 8), cover loosely with plastic wrap, and refrigerate. Garnish with pistachios just before serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. The panna cotta will not freeze well because the texture becomes grainy when thawed. If you must freeze, consume within 2 weeks and expect a slight loss of silkiness.

Substitutions

ripe mango puree (fresh or high-quality frozen, thawed) → Fresh mango puree made by blending ripe mango flesh until smooth. Use this for the freshest flavor; strain through a fine-mesh sieve to remove any fibers.
sweetened condensed milk → 3 to 4 tablespoons of honey or 2 tablespoons of agave nectar mixed with 2 tablespoons of heavy cream. Adjust sweetness to taste. Condensed milk adds richness; substitutes may require a little extra whipping.
green cardamom pods → ½ teaspoon of ground cardamom powder (add directly to the yogurt without toasting). Pre-ground cardamom is less fragrant; use more if your spice jar is older than 6 months.
roasted unsalted pistachios, roughly chopped → Toasted unsalted cashews, chopped rose petals, or toasted coconut flakes. Cashews and coconut pair beautifully with mango and cardamom. Petals add elegance with no flavor conflict.