Vanilla cardamom pannacotta with mangoes

It is that time of the year when we Indians majorly OD on mangoes, the juicy king of fruits. Mango lassi, Mango milkshake, sliced mangoes with vanilla ice cream… Just can’t get enough of this beautiful seasonal fruit.

I wanted to keep it simple with this Italian dessert that I gave a slight Indian twist to with crushed cardamom and topped generously with fresh Baganpalli mangoes that are quite popular in the part of the country I live in.

The result is a sinful rich gourmet dessert that makes you look like you slogged for hours before putting it on the table but is actually incredibly simple to make. A real crowd pleaser!

400 ml cream
4 tbsps of caster sugar
3-4 cardamom pods
1 tsp of good vanilla extract
1 tsp of powdered gelatin
4-5 tbsps of water
For topping:
Sprigs of mint (optional)

1-2 large mangoes (cubed)


Add the cream and sugar in a large pan and stir over low heat for 5-10 minutes. Add the crushed cardamom and vanilla and stir gently. Remove from heat and keep aside.

Now dissolve the gelatin in warm water completely and add to the cream mixture. Pour this into moulds/wine glasses/dessert glasses and set in fridge for minimum of 2-3 hours until it feels set with a slight jiggle in the centre.

Top with the cubed mangoes and decorate with sprigs of mint. Serve immediately!


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