Mango Lassi Panna Cotta
Mango, honey, and spice give this Indian-inspired dessert a complex and craveable flavor.

Ingredients
6 cups DOLE® Chef-Ready Cuts Mango Cubes, thawed
1 cup plain Greek yogurt
½ cup honey
¼ cup lemon juice
½ tsp cardamom, ground (optional)
½ tsp Kosher salt
2 Tbsp gelatin, powdered
2 Tbsp water
3 cups heavy cream
½ cup granulated sugar
DOLE IQF Mango Halves, as desired for garnish
mint leaves and edible flowers (pansies or violets), as desired for garnish
Directions
- In a blender, combine the mangoes, yogurt, honey, lemon juice, cardamom pods (if desired), and a pinch of salt. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender. Strain the mixture through a fine-mesh sieve to remove any large pieces of mango.
- Sprinkle gelatin powder over 2 Tbsp of cold water and let it bloom for 5 minutes.
- In a saucepan, heat the mango lassi mixture over medium heat until just simmering. Do not let it boil.
- Remove the saucepan from the heat and whisk in the bloomed gelatin until fully dissolved.
- In a separate bowl, whisk together the heavy cream and sugar. Gradually whisk the cream mixture into the warm mango lassi mixture until fully combined.
- Strain the mixture through a fine-mesh sieve into a large bowl to remove any undissolved gelatin pieces.
- Divide the panna cotta mixture evenly among 10 ramekins or small glasses. Refrigerate for at least 4 hours, or until completely set.
- When ready to serve, garnish each panna cotta with thinly sliced mango halves, mint leaves, and edible flowers (suggest pansies or violets).