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Mango Panna Cotta with Raspberry Sauce is a show-stopping dessert that combines the creamy silkiness of Italian panna cotta with the bright flavor of mango and a tart raspberry sauce. It is perfect for impressing guests or simply treating yourself after a long day. The first time I made this, it became an instant favorite at our summer dinners and we now look forward to mango season just for this recipe.
The first time I served this my friends could not believe it was homemade. It has become my signature dinner party finale that never fails to draw compliments.
Ingredients
- Evaporated milk: brings creaminess without being too heavy Choose full-fat for best texture
- Unflavored gelatin: sets the panna cotta Look for freshness to ensure proper setting
- Granulated sugar: sweetens both panna cotta and sauce Use a fine grain for easy dissolving
- Ripe mangos: add tropical flavor and vivid color Pick soft mangos with a fruity aroma for best results
- Plain low fat Greek yogurt: gives tang and balances sweetness Choose a mild brand for smooth flavor
- Vanilla extract: adds warmth and roundness Pure extract is ideal for depth
- Slivered almonds: give nutty crunch to garnish Always taste before using to check for freshness
- Fresh raspberries: lend bright tartness to the sauce Pick berries that are firm and deeply colored
- Fresh orange juice and zest: lift the sauce with citrusy brightness Use oranges with smooth skin for juiciness
Step-by-Step Instructions
- Prepare Ramekins and Gelatin:
- Lightly spray six oven-safe ramekins with cooking spray and place on a rimmed baking pan. Add evaporated milk to a medium saucepan and sprinkle unflavored gelatin over the surface. Let it sit for five minutes so the gelatin blooms which ensures a smooth set.
- Heat and Blend the Panna Cotta Base:
- Whisk in granulated sugar to the milk and gelatin then heat over medium until it just begins to simmer. Remove from the heat and allow to cool for about ten minutes which prevents curdling when adding yogurt and fruit.
- Blend Mango and Yogurt Mixture:
- Reserve three quarter cup of diced mango for layering. In a blender combine the remaining mango with Greek yogurt vanilla extract and the cooled milk mixture. Blend on high until the mixture is silky and uniform. This makes the dessert light and creamy.
- Layer and Chill:
- Spoon some reserved diced mango into each prepared ramekin then pour in the blended mango mixture. Divide evenly so that each panna cotta has both creamy base and juicy mango pieces. Refrigerate for at least three hours or overnight so the panna cotta is fully set.
- Prepare Raspberry Sauce:
- While panna cotta chills make the sauce. In a blender combine fresh raspberries orange juice one tablespoon sugar and orange zest. Blend until completely smooth then strain through a fine-mesh sieve to remove seeds. This leaves you with a bright silky sauce.
- Unmold and Serve:
- Run a thin knife around the edge of each ramekin to loosen the set panna cotta. Invert onto a dessert plate so it releases cleanly. Spoon raspberry sauce around the panna cotta and garnish with additional raspberries and slivered almonds if desired.
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Mango is truly the heart of this dessert. Every spring my kids watch the mangoes on the counter and beg to help slice when it is panna cotta time. It always brings out smiles and sticky fingers.
Storage Tips
Panna cotta sets beautifully in the fridge and can be made up to two days ahead. Keep covered to prevent absorbing other fridge odors. Extra raspberry sauce will also keep in an airtight container for three days.
Ingredient Substitutions
If fresh mango is not available frozen mango that is fully thawed can be used. For dairy-free versions substitute coconut milk for evaporated milk and use coconut yogurt for Greek yogurt. Agar agar can replace gelatin for a vegetarian option but check packaging for amounts.
Serving Suggestions
Serve mango panna cotta on its own or add thinly sliced fruit on the plate for a colorful finish. A small mint sprig on top adds freshness. For extra flair layer the panna cotta in pretty glasses for a parfait look.
Cultural History
Panna cotta originated in Northern Italy but adding mango and raspberry brings a global twist. In Italy panna cotta literally means cooked cream. This recipe blends Italian tradition with tropical flavors for a dessert that feels both classic and fresh.
Recipe FAQs
- → Can I use frozen mango or raspberries?
Yes, you can substitute frozen fruit. Thaw and drain before using to maintain the dessert's creamy texture.
- → How far in advance can I prepare this?
The dessert can be made up to a day ahead and kept refrigerated until serving. Add sauce and garnishes just before serving.
- → Is there a dairy-free alternative?
Swap evaporated milk and yogurt with coconut milk and dairy-free yogurt for a plant-based version. Texture may vary slightly.
- → Does the panna cotta need special molds?
Oven-safe ramekins work best, but small glasses or jars also suit individual servings. Just chill until set and unmold if desired.
- → How do I make the sauce smooth?
Blend raspberries thoroughly and strain with a fine-mesh sieve to remove seeds, ensuring a silky sauce for serving.