Mango lassi panna cotta

• 250 ml whole milk
• 250 ml heavy cream
• 50 g granulated sugar
• 7 g unflavored powdered gelatin1 packet, about 2.5 tsp
• 120 g plain whole milk yogurt
• 200 g frozen mango chunksthawed completely, juice reserved
• 1 lime
• ½ tsp ground cardamom
• ¼ tsp kosher salt
• 15 g pistachiosroughly chopped, for topping

1. 1

   Pour 60ml of the milk into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit for 5 minutes — it will absorb the milk and turn spongy. Don't stir.

   Tip: This step (called blooming) ensures the gelatin dissolves smoothly later without clumps.

2. 2

   While the gelatin blooms, combine the remaining milk, heavy cream, sugar, ground cardamom, and salt in the saucepan. Set over medium-low heat and stir gently until the sugar dissolves and the mixture just begins to steam around the edges — tiny bubbles will form but it should not simmer, about 3-4 minutes.

   Tip: Heating too aggressively can weaken the gelatin later, so keep it gentle.

3. 3

   Remove the saucepan from heat and add the bloomed gelatin. Whisk steadily for about 30 seconds until the gelatin is completely melted and the mixture looks smooth with no visible granules.

4. 4

   Let the cream mixture cool for 5 minutes at room temperature — it should feel warm but not hot to the touch. Whisk in the yogurt until fully combined and silky.

   Tip: Adding yogurt to a too-hot mixture can cause it to split. Patience pays off here.

5. 5

   While the cream cools, blend the thawed mango chunks with the juice of the lime using a fork or the back of a spoon, mashing until you have a thick, slightly chunky purée. Taste it — the purée should be bright and tangy.

   Tip: If your mangoes are very fibrous, push the purée through a fine mesh strainer for a smoother result.

6. 6

   Divide about two-thirds of the mango purée among the 4 ramekins (roughly 2 tablespoons each). Slowly pour the cream-yogurt mixture over the mango layer, dividing it evenly. The mango will swirl up slightly — that's perfect, it creates beautiful marbling.

7. 7

   Dollop the remaining mango purée on top of each ramekin and use a toothpick or knife tip to swirl it gently through the surface for a rippled effect.

8. 8

   Cover the ramekins with plastic wrap and refrigerate until fully set and jiggly-firm — at least 4 hours or overnight. The panna cotta should wobble like jelly when tapped but hold its shape.

   Tip: Overnight gives the best flavor as the cardamom deepens. These hold beautifully for up to 3 days covered in the fridge.

9. 9

   When ready to serve, scatter the chopped pistachios over each panna cotta for crunch and color.

   Tip: Keeps covered in the fridge for up to 3 days. Add pistachios just before serving so they stay crunchy.

• saucepan (2-liter (2-quart))
• mixing bowl (large)
• ramekins (180ml (6oz), set of 4)
• whisk

Per serving

Nutritional values are estimates only.