Mango Lassi Panna Cotta

mango lassi panna cotta with cherry pepper sauce

This mango lassi panna cotta recipe was the second that I executed for my final project. I labeled it as a “frozen mango malai” when I turned it in to be consistent with my Indian inspired theme, and not mix Indian and Italian phrases together, but it really does have the flavor of a mango lassi and the texture of a panna cotta. 😉

The panna cotta uses a bit of cardamom, the sauce has a bit of black pepper, and the whole thing is dusted with a bit of cinnamon to form a somewhat deconstructed chai spice blend. Overall, I was really pleased with the way this came out. 

mango lassi panna cotta with cherry pepper saucemango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce

Mango Lassi Panna Cotta
Serves 3
Mango Lassi Panna Cotta: Cashew Milk, Cardamom, Black Cherry, Pecan
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Prep Time
30 min
Cook Time
4 hr
Prep Time
30 min
Cook Time
4 hr
Panna Cotta Ingredients
  1. 1/2 cup chopped mango
  2. 1/4 cup cashew milk
  3. 2 TB cup soaked cashews
  4. 2 TB cup raw honey
  5. 1 TB Irish moss paste
  6. 1/4 tsp vanilla extract
  7. pinch of cardamom
  8. pinch of salt
Cherry Sauce Ingredients
  1. 1/2 cup black cherries, pitted and cut in half (10-11 cherries)
  2. 2 TB lemon juice
  3. 2 TB agave
  4. pinch of salt
  5. 1/4 tsp fresh ground black pepper
Panna Cotta Instructions
  1. Blend in a high speed blender until completely smooth and integrated. Set up in the freezer for 4-6 hours until firm enough to remove from the mold cleanly. If freezing longer than this, then remove from the mold first and allow to sit on a plate for 30-60 minutes until it softens to the correct texture again.
Sauce Instructions
  1. Blend thoroughly and strain through fine mesh sieve.
  1. The panna cotta recipe makes appx. 3 of them, depending on the size of the mold that you are using. If you double the recipe, you can safely get 5 from it.
  2. I recommend dusting the plate with a little cinnamon and some crushed pecans.
A Taste of Two Plates

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