My Mango Lassi Panna Cotta is a fun twist on two favorites: the creamy Italian dessert and the classic Indian mango lassi. If you’ve ever sipped a cold mango lassi on a hot day, you know how refreshing it can be. This panna cotta captures that same flavor in a chilled, silky dessert that feels both familiar and a little special.
Mango has been loved in India for centuries and shows up in everything from chutneys to sweets. Paired with cardamom and saffron—spices often used in Indian desserts—it gives this dish a warm, fragrant taste. The pistachio brittle on top adds a crunchy contrast and a nod to the nutty toppings often sprinkled over traditional sweets.
It’s surprisingly easy to make and perfect for summer dinners, special occasions, or whenever you want to bring a little extra sunshine to the table.
Mango Lassi Panna Cotta with Saffron & Pistachio Brittle
Ingredients
For the Panna Cotta
- 8 g gelatin sheets or powder about 2 teaspoons
- 240 ml heavy cream
- 180 ml whole milk ¾ cup
- 60 g sugar ¼ cup
- 2 g ground cardamom ½ teaspoon
- Pinch saffron threads about 10–12 threads
- 120 g plain yogurt ½ cup
- 200 g mango purée
For the Pistachio Brittle
- 50 g sugar ¼ cup
- 30 g pistachios roughly chopped (2 tablespoons)
- Pinch of salt
Optional Garnish
- Few saffron threads
- 30 g chopped mango 2 tablespoons
Instructions
- Bloom the gelatin Soften the gelatin in cold water (for sheets) or 2 tablespoon cold water (for powder). Let sit for 8 hours.
- Infuse cream with saffron In a saucepan, combine cream, milk, sugar, cardamom, and saffron. Heat gently until warm and fragrant, but don’t let it boil. Remove from heat.
- Dissolve gelatin Add bloomed gelatin to the warm mixture and stir until completely dissolved. Let it cool for 5–10 minutes.
- Add yogurt and mango Whisk in yogurt and mango puree until smooth. Taste and adjust sweetness if needed.
- Pour into molds Divide the mixture into serving glasses or silicone molds. Chill for at least 4–6 hours, or until set.
- Make the pistachio brittle In a small pan, melt the sugar without stirring until golden. Add pistachios and a tiny pinch of salt. Quickly spread onto parchment paper and let cool. Once hard, break into shards.
- Serve Top panna cotta with pistachio brittle before serving. Optionally garnish with a few saffron threads or chopped mango.
Notes
- Use ripe, sweet mangoes for the best flavor. Alphonso or Ataulfo varieties work especially well.
- If you prefer a smoother texture, strain the mango puree before mixing.
- Blooming the gelatin properly is important so the panna cotta sets evenly.
- You can make the panna cotta a day ahead—just keep it chilled until serving.
- Be careful when melting sugar for the brittle; it goes from golden to burnt quickly.
Recipe Twist Ideas:
- Coconut Milk Swap: Replace some or all of the milk with coconut milk for a richer, tropical flavor.
- Rose Water: Add a few drops of rose water for a floral note.
- Honey Instead of Sugar: Sweeten with honey for a softer, more aromatic sweetness.
- Other Nuts: Try almonds or cashews in the brittle for a different crunch.
- Layered Look: Pour half the panna cotta mixture, chill until just set, then top with plain mango puree before fully chilling.
- Spiced Brittle: Mix a pinch of ground cardamom or cinnamon into the brittle for extra warmth.
Nutrition
FAQ
Can I make this without gelatin?
Yes. You can use agar-agar as a vegetarian alternative. Replace the gelatin with about 1 teaspoon agar powder, dissolved in warm water, and simmer it briefly before mixing it into the cream. Keep in mind agar sets more firmly, so the texture will be slightly different.
What kind of mango works best?
Ripe, sweet mangoes like Alphonso or Ataulfo give the best flavor and color. If using canned pulp, choose unsweetened Alphonso pulp and adjust the sugar accordingly.
Can I prepare it ahead of time?
Definitely. Panna cotta is one of those desserts that’s even better the next day. You can make it up to 2 days ahead and keep it covered in the fridge until ready to serve. Add the brittle just before serving so it stays crisp.
Why isn’t my panna cotta setting properly?
That usually happens when the gelatin isn’t bloomed or dissolved completely. Make sure to let it sit in cold water or milk for a few minutes to soften, then dissolve it fully in the warm cream mixture before chilling.
Can I skip the pistachio brittle?
Yes, but it adds a lovely crunch that balances the creamy panna cotta. If you prefer something simpler, sprinkle crushed nuts or a drizzle of honey on top instead.
How do I prevent the brittle from burning?
Melt the sugar slowly over medium heat without stirring too much. The moment it turns golden, remove it from the heat and stir in the nuts. Work quickly, as it hardens fast.
Can I make this dairy-free?
Yes. Swap the milk and cream for full-fat coconut milk and coconut cream, and use a dairy-free yogurt alternative. It gives a tropical flavor that pairs beautifully with mango.
Can I adjust the sweetness?
Of course. Taste your mango puree first—some mangoes are much sweeter than others. Start with less sugar, then adjust to your preference before adding gelatin.
Can I add more spices?
You can. Cardamom and saffron are traditional, but a touch of cinnamon or nutmeg works nicely too. Just keep it subtle so the mango remains the star.
This Mango Lassi Panna Cotta feels like summer in every spoonful—creamy, lightly spiced, and full of mango flavor. The saffron gives it a touch of warmth, while the pistachio brittle adds that perfect crunch. It’s simple to make but looks elegant on the table, whether you’re cooking for guests or just treating yourself. Once you try it, you’ll want to keep a few chilled in the fridge all season.
Bogdan says
Just made this today and it turned out amazing!
Bernhard Schaus says
Love hearing that, thanks for making it!
Gerda says
I like the recipe but miss the instructions or can I find them elsewhere?
Bernhard Schaus says
Sorry, added now 🙂