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Dreamy Mango Panna Cotta Raspberry Sauce

Category: Sweet Treats to Satisfy Any Craving

A creamy base made from smooth mango panna cotta gets extra richness from Greek yogurt and a splash of vanilla. Ripe mango, pureed and diced, goes into each cup before chilling. That glossy raspberry sauce pops with color and flavor thanks to bright orange zest and juice—don’t forget to strain it, so it’s nice and smooth. Spoon around the panna cotta and add a few almond slices or raspberries up top if you want to get fancy. You’ll love how the tart sauce cuts the creaminess, making this a super inviting dessert for any get-together.

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Barbara Chef
Updated on Thu, 12 Jun 2025 12:45:33 GMT
A yellow dessert with raspberry on top, looking fresh and pretty. Highlight
A yellow dessert with raspberry on top, looking fresh and pretty. | cookwithcarla.com

Get ready for a bright treat—this is creamy Italian panna cotta kicked up a notch with sunny mango and bold raspberry sauce. It’s one of those desserts that wow folks at parties but is just as good when you need something comforting at home after a rough day. Once I made it that first warm evening, it seriously became our family’s summer must-have. Now, every mango season, this is what we’re waiting for.

The first time I brought this out, nobody believed I made it from scratch. Now it’s my finisher for dinner parties and gets everyone talking.

Luscious Ingredients

  • Ripe mangos: splash in color and tropical vibes Choose really fragrant, squishy fruit for awesome flavor
  • Vanilla extract: brings coziness and depth Pure is best for the fullest flavor
  • Unflavored gelatin: holds the panna cotta together Make sure your gelatin isn’t old so it sets well
  • Granulated sugar: keeps things sweet and blends into everything easily Finely textured sugar dissolves quickest
  • Plain low fat Greek yogurt: brings a tang that balances out sweet flavors A neutral-tasting brand keeps things smooth
  • Evaporated milk: makes it creamy without being over-the-top Use full-fat for the most luxe results
  • Fresh raspberries: make the sauce tart and lively Choose firm, deep red ones for the biggest punch
  • Fresh orange juice and zest: brighten up the sauce Use plump, shiny oranges for fresh juice
  • Slivered almonds: add a fun crunch on top Taste a few to make sure they’re still good

Super Simple Steps

Chill and Layer:
Drop some of the saved diced mango in your ramekins. Pour the mango-yogurt blend on top. Share the mixture between all dishes so everyone gets fruit and smooth base. Pop into the fridge for three hours or overnight to get them nice and firm.
Ready the Ramekins and Gelatin Mix:
Mist six oven-friendly ramekins with oil spray. Line them up on a tray. Pour evaporated milk into a pot. Sprinkle gelatin all over the surface and let everything sit for five minutes so the gelatin can soak in and do its thing.
Make the Raspberry Sauce:
As the dessert chills, toss your raspberries, a spoon of sugar, orange juice, and zest into the blender. Blitz until it all looks smooth, then strain to catch any seeds. You’re left with a bright, smooth sauce.
Whirl Mango with Yogurt:
Set aside three-quarters cup of diced mango. Put the rest in a blender alongside yogurt, vanilla, and cooled milk-gelatin mix. Blend everything until the mixture feels super silky. That’s what makes each spoonful so dreamy.
Unmold and Finish:
Run a butter knife around the ramekin’s edge to loosen your panna cotta. Flip it onto a plate. Spoon your raspberry sauce around and toss some almonds and raspberries on top if you want to get fancy.
Heat and Mix the Base:
Stir sugar into the milk and gelatin. Turn on the heat and bring it almost to a simmer, then pull it off and let it cool around ten minutes. This keeps the yogurt and fruit from clumping when they go in next.
A dessert with a raspberry sauce on top. Highlight
A dessert with a raspberry sauce on top. | cookwithcarla.com

Nothing says summer like this treat—mango is totally the star. Every spring, my kids watch our mangoes ripen and beg to be kitchen helpers. The best part? Loads of giggles and a mess of sticky hands.

Storing Advice

This dessert sets up just right in the fridge and will be good for two days. Pop a lid on it so it doesn’t taste like fridge leftovers. Any extra raspberry sauce keeps fine in a sealed tub for three days.

Swap Ideas

Can’t find fresh mango? Use thawed frozen mango instead. Want it dairy-free? Trade evaporated milk for coconut milk and swap in coconut yogurt. Skip gelatin and go for agar agar if you’re keeping things vegetarian—just check your package for the right swap amount.

Serve It Up

You can eat the panna cotta solo or pile extra fruit on the plate to make it look bright. A little mint on top makes it feel fresh. If you're feeling fancy, layer the panna cotta in glasses to look like a parfait.

Cool Origins

Panna cotta started out in Northern Italy, but this twist with mango and raspberry gives it a world tour. “Panna cotta” translates to cooked cream in Italian. Mixing those creamy Italian roots with fruity flavors totally freshens it up.

Recipe FAQs

→ Can I use frozen mango or raspberries?

Sure thing! Frozen fruit works, just let it thaw and drain any extra juice so everything stays silky.

→ How far in advance can I prepare this?

You can make it a whole day ahead. Just stash it in the fridge. Wait to add sauce and toppings until you’re ready to eat.

→ Is there a dairy-free alternative?

Totally! Go for coconut milk instead of evaporated milk and choose a dairy-free yogurt. The feel might be a bit different, but it’s still tasty.

→ Does the panna cotta need special molds?

Nope! Ramekins work best, but any little glass or jar is cool for serving. Chill them till they’re firm, then tip out if you want.

→ How do I make the sauce smooth?

Blend up those raspberries really well, then press through a fine strainer to ditch any seeds so it’s nice and glossy.

Mango Panna Cotta Raspberry

Silky mango goodness and punchy raspberry sauce come together in a vibrant dessert that’s light and fresh at the same time.

Prep Time
20 min
Cook Time
5 min
Total Time
25 min

Category: Desserts

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (6 individual panna cottas)

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Panna Cotta

01 Some slivered almonds to toss on top (you don't have to use them)
02 A dash of vanilla extract, about 2.5 ml
03 120 g plain Greek yogurt (pick the low-fat kind)
04 Two juicy mangos, peeled, pits out, chopped up—keep them divided
05 67 g white sugar
06 7 g powdered gelatin (make sure it's plain)
07 340 ml canned evaporated milk

→ Raspberry Sauce

08 5 ml grated zest from an orange
09 240 ml squeezed fresh orange juice
10 15 g sugar
11 170 g fresh raspberries (grab a few extra if you wanna decorate)

Steps

Step 01

Circle each panna cotta with that tangy raspberry sauce, sprinkle extra raspberries and almonds if you like, then pop them onto dessert plates after loosening with a tiny knife.

Step 02

Drop raspberries, orange juice, sugar, and orange peel into your blender. Blast it until smooth. Pour through a mesh strainer to get rid of seeds. You should get about 180 ml. Set aside.

Step 03

Scoop the mango you set aside and the creamy mango blend into the greased ramekins, spreading them out evenly. Chill in the fridge for at least three hours or let them hang out overnight to firm up.

Step 04

Hold back 180 ml of the diced mango for later. Blend what’s left with the Greek yogurt, vanilla, and the cooled milk mix. Keep it going until there aren’t any lumps.

Step 05

Stir in the sugar and gently heat up to a simmer—don’t walk away! Once it’s bubbling lightly, take it off the stove. Let it rest for about 10 minutes to cool off.

Step 06

Pour your evaporated milk into a saucepan. Scatter the gelatin right on top, let it sit for about 5 minutes so it can soak up the liquid.

Step 07

Stick six oven-proof ramekins (240 ml size) on a rimmed baking sheet, then spray a little cooking oil inside each one.

Notes

  1. Don’t let any bits of gelatin hang around—make sure it’s all melted in before blending for the smoothest results.

Required Equipment

  • Medium-sized pot
  • Blender
  • Mesh strainer
  • Baking tray with a lip
  • Individual ramekins

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • This has dairy in it, and possibly tree nuts if you use almonds

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 243
  • Fat: 6 g
  • Carbs: 42 g
  • Protein: 9 g