Directions

1. 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.
2. Sprinkle gelatin powder over 2 Tbsp of cold water and let it bloom for 5 minutes.
3. In a saucepan, heat the mango lassi mixture over medium heat until just simmering. Do not let it boil.
4. Remove the saucepan from the heat and whisk in the bloomed gelatin until fully dissolved.
5. 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.
6. Strain the mixture through a fine-mesh sieve into a large bowl to remove any undissolved gelatin pieces.
7. Divide the panna cotta mixture evenly among 10 ramekins or small glasses. Refrigerate for at least 4 hours, or until completely set.
8. When ready to serve, garnish each panna cotta with thinly sliced mango halves, mint leaves, and edible flowers (suggest pansies or violets).