5 gelatine leaves (10g in total)
500ml full-fat Greek yoghurt
300ml whole milk
125g caster sugar
¼ teaspoon salt
1 teaspoon green cardamom powder
3–4 ripe mangoes, peeled, stoned and flesh chopped into 2.5cm dice
sprinkle of chaat masala (optional)
1 Soak the gelatine leaves in 100ml of cold water to soften them.
2 In a mixing bowl whisk the yoghurt, milk, sugar, salt and cardamom powder until it turns frothy.
3 Melt the gelatine in 100ml warm water, then add to the yoghurt mixture. Mix well and pour into individual moulds or serving bowls. Chill in the fridge for a couple of hours, or even overnight if you have the time.
4 Mix the diced mango (or seasonal fruits) with chaat masala (if using), and set aside for 15 minutes to make a fruit chat. Serve the panna cottas with a mango chat garnish or with any seasonal fruit salad.