Mango Panna Cotta Raspberry Sauce (Print-Friendly Version)
Creamy mango with tangy raspberry sauce delivers a luscious dessert layered with vibrant fruit and a light finish.
# 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:
01 -
Arrange six 240 ml oven-safe ramekins on a rimmed baking pan and lightly coat with cooking spray.
02 -
Add evaporated milk to a medium saucepan and sprinkle gelatin over the surface. Allow to stand for 5 minutes to hydrate.
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.
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.
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.
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.
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:
01 -
For smooth panna cotta, ensure gelatin is fully dissolved before blending.