Panna Cotta with Mango Lassi and blueberry sauce

When I came back from work last Friday, I was thinking what to make that is light and refreshing for the weekend.  It was a hot day.  I knew the weekend was also going to be hot.  So I had some left over mango lassi.  Immediately I knew what I wanted for the weekend – Panna Cotta with Mango lassi.  I also had a lot of fresh blueberries in the refrigerator.  Well with all these I came up with this recipe.

Panna Cotta with Blueberry Sauce


  • 1 1/2 cups Vanilla yogurt
  • 1/2 cup mango lassi
  • 1 envelope gelatin
  • 2 tablespoons hot water

For the blueberry sauce

  • 1 cup fresh blueberries
  • 3/4 cup water
  • 1 teaspoon brown sugar
  • 1/4 teaspoon lemon juice

Make Panna Cotta:

  • Whisk mango lassi and yogurt and leave aside
  • Put gelatin in hot water and stir to dissolve
  • Whisk gelatin mixture into yogurt mixture
  • Pour into 4 custard cups and chill over night (about 8 hours)

To make the sauce:

  • Put blueberries, sugar and water in a saucepan and bring to boil
  • Lower the flame and cook until sauce becomes thick.
  • Cool sauce completely

To assemble

  • Run a knife around the edges of the custard cup and gently wiggle the Panna cotta.
  • Flip upside down on a plate and spoon blueberry sauce over the Panna Cotta.


  1. If you don’t have vanilla yogurt, you can use plain yogurt with 1 teaspoon of vanilla extract.
  2. If you cannot get Mango Lassi it can be replaced with butter milk.
  3. Since I used vanilla yogurt and mango lassi, I did not add any sugar since they have sugar in them.  If you are planning to use plain yogurt and butter milk, add about 2 tablespoons of sugar.

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