Mango Lassi Panna cotta is a delicious Indian-inspired fusion dessert. It is a beautiful fusion of panna cotta & delicious lassi with mango (my favorite fruit) makes it an irresistible dessert. Lassi is a popular traditional yogurt-based drink and is a blend of yogurt, water, spices and sometimes fruit. Panna cotta is an Italian dessert of sweetened cream thickened with a gelling agent and molded. This creamy dessert is actually very easy to make with minimal ingredients.
This dessert has a beautiful color and is perfect for festivals like Holi and can be made throughout the year since it’s made with mango purée. I used agar agar to make this dessert but you can use a gelatin or agar agar. It barely takes any effort and gives you a light creamy dessert which feels like the best of both worlds- a perfect indian fusion dessert!

Happy Baking!

Servings: 6-7 servings

Prep Time: 30 mins

Cooking Time: 6+ hours

Total Time: 6+ hours

Ingredients: 

• 1/4 cup Agar agar threads

• 1 1/4 cup -243g Heavy Cream

• 1/2 cup 120g Whole milk

• 2-3 Whole Cardamoms

• 3-5 saffron strands

• 2/3 cup-170g Yogurt

• 1 1/3 cup -300g Alphonso Mango purée

• 2-3 tbsp sugar optional depending on taste.

Directions: 

• Cut and soak agar agar strands for 10 mins or the gelling agent of your choice. Check notes for options.

• In a saucepan add milk and cream and keep on a low-medium flame. Add cardamom and saffron in the pan.

• Keep stirring and bring it to a boil.

• Add mango puree and yogurt and whisk it together.

• Add 2-3 tbsp sugar optional depending on taste.

• Add the soaked agar agar and mix it together till it melts.

• Pass it through a sieve and let it cool for 2-3 mins.

• Pour in bowls to set. If you want to unfold, lightly grease the ramekin with butter. See tips.

• Let it chill for 6-9 hours and then serve. It sets up faster but the flavours really come out in 6 hours to overnight.

• Top with whipped cream, mango puree and chopped fruit.

Notes/Tips:

• Make sure your gelling agent is soaked well.

• If you are using agar agar powder use 1 tsp instead of 1/4rd cup. Gelatin sheets - use 3 sheets or 2 tsp gelatin powder.

• You can make puree from fresh mango or use packaged. Make sure you check the sweetness and sugar accordingly. If you use purée from fresh mangoes use Alphonso mangoes.

• If you plan to unmold the pannacotta- lightly grease the ramekins with butter. Usually ramekins have a lip which is about around 1-2 cm on the top. Fill the panna cotta till the lip begins and not all the way up as the difference in width can cause it to break while unmolding. Once set, run hot water along the edge of the ramekin or run a hot knife along the edge of the ramekin and once it loosens, unmold it and serve.

• These last well in the fridge for 2-3 days.

• I used homemade yogurt in the recipe, greek yogurt can be very thick, so reduce 1-2 tbsp.