Mango Lassi Panna Cotta with Saffron & Pistachio Brittle

A smooth, chilled dessert inspired by mango lassi. Creamy panna cotta flavored with ripe mango, cardamom and saffron, topped with crunchy pistachio brittle. Simple to prepare and perfect for summer or festive meals.

Prep Time25

Cook Time10

Course: Dessert

Servings:

Calories: 437kcal

Ingredients

250 ml heavy cream
200 ml whole milk
100 g Greek yogurt
250 g ripe mango pureed
50 –70 g sugar adjust to taste
½ teaspoon ground cardamom
A small pinch of saffron threads
1 ½ teaspoon powdered gelatin or 3 sheets For the pistachio brittle:
50 g sugar
30 g shelled pistachios roughly chopped
Tiny pinch of salt

US Customary - Metric

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