Mango Panna Cotta Raspberry Sauce

Category: Sweet Treats Without Turning On the Oven

Luscious mango panna cotta offers a creamy base, accented by Greek yogurt and vanilla for smoothness. Sweet ripe mango is puréed and layered with diced fruit, then chilled until set. The raspberry sauce brings a vibrant brightness, blended with orange juice and zest for citrus lift and strained for elegance. Spoon sauce around silky panna cotta, garnish with extra raspberries or slivered almonds if desired. This dessert beautifully balances creamy and tart notes, making it an impressive yet approachable end to any meal.

A woman with a smile on her face.
Created By Melanie Carter
Updated on Wed, 04 Jun 2025 00:21:35 GMT
A dessert with a yellow filling and a raspberry on top. Pin
A dessert with a yellow filling and a raspberry on top. | mellierecipes.com

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.
A dessert with a raspberry sauce on top. Pin
A dessert with a raspberry sauce on top. | mellierecipes.com

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.

Mango Panna Cotta Raspberry Sauce

Creamy mango with tangy raspberry sauce delivers a luscious dessert layered with vibrant fruit and a light finish.

Prep Time
20 minutes
Cooking Duration
5 minutes
Overall Cooking Time
25 minutes
Created By: Melanie Carter

Recipe Category: No-Bake Desserts

Skill Level: Moderate

Cuisine Style: Italian

Result Amount: 6 Portions (6 individual panna cottas)

Diet Preferences: Suitable for Vegetarians, Gluten-Free Option

What You’ll Need to Make This

→ Panna Cotta

01 340 ml evaporated milk
02 7 g unflavored gelatin powder
03 67 g granulated sugar
04 2 ripe mangos, peeled, pitted and diced, divided
05 120 g plain low fat Greek yogurt
06 2.5 ml vanilla extract
07 Slivered almonds, for garnish (optional)

→ Raspberry Sauce

08 170 g fresh raspberries, plus extra for garnish (optional)
09 15 g granulated sugar
10 240 ml fresh orange juice
11 5 ml orange zest

How to Prepare

Step 01

Arrange six 240 ml oven-safe ramekins on a rimmed baking pan and lightly coat with cooking spray.

Step 02

Add evaporated milk to a medium saucepan and sprinkle gelatin over the surface. Allow to stand for 5 minutes to hydrate.

Step 03

Whisk in granulated sugar, then gently heat over medium until the mixture reaches a simmer. Remove from heat and let cool for 10 minutes.

Step 04

Reserve 180 ml diced mango. In a blender, purée the remaining mango with Greek yogurt, vanilla extract, and the cooled milk mixture until smooth and creamy.

Step 05

Divide reserved diced mango and the puréed mango mixture evenly among prepared ramekins. Refrigerate for at least 3 hours or up to overnight until set.

Step 06

Combine raspberries, orange juice, sugar, and orange zest in a blender. Purée on high until smooth. Strain through a fine-mesh sieve to remove seeds. Set aside; yields approximately 180 ml.

Step 07

Run a small knife around the edge of each set panna cotta to loosen. Invert onto dessert plates. Spoon raspberry sauce around and garnish with additional raspberries and slivered almonds if desired.

Extra Tips

  1. For smooth panna cotta, ensure gelatin is fully dissolved before blending.

Tools Required

  • Medium saucepan
  • Blender
  • Fine-mesh strainer
  • Rimmed baking pan
  • Ramekins

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains dairy and tree nuts (almonds, if used)

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 243
  • Fat Content: 6 grams
  • Carbohydrate Content: 42 grams
  • Protein Content: 9 grams