Smooth Mango Panna Cotta with Tangy Raspberry Topping
Cool mango panna cotta teams up with zesty raspberry sauce for a super fresh and fancy treat. Creamy, fruity, and a breeze to put together.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithcarla.com.
Cooking tools:
- Blender
- Ramekin
- Fine-mesh sieve
- Microplane
- Saucepan
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Tray
- Refrigerator
- Plate
Ingredients
- Some slivered almonds to toss on top (you don't have to use them)
- A dash of vanilla extract, about 2.5 ml
- 120 g plain Greek yogurt (pick the low-fat kind)
- Two juicy mangos, peeled, pits out, chopped up—keep them divided
- 67 g white sugar
- 7 g powdered gelatin (make sure it's plain)
- 340 ml canned evaporated milk
- 5 ml grated zest from an orange
- 240 ml squeezed fresh orange juice
- 15 g sugar
- 170 g fresh raspberries (grab a few extra if you wanna decorate)
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