Mango Panna Cotta with Raspberry Sauce

Instructions

1. Prepare Panna Cotta: Lightly spray six 8-ounce ramekins with cooking spray; place on rimmed baking pan. Place milk in 2-quart saucepan and sprinkle gelatin over milk; let stand 1 minute. Stir in 1/3 cup sugar; heat mixture over medium-low heat 5 minutes or just until warm and gelatin and sugar are dissolved, stirring frequently. Don’t allow to boil. Remove saucepan from heat; cool 10 minutes.
2. Sprinkle 2 tablespoons mango pieces into bottom of each prepared ramekin. In blender, purée remaining 2-1/4 cups mango, yogurt and milk mixture until smooth and creamy. Evenly pour puréed mango mixture over mango pieces. Cover and refrigerate panna cotta at least 4 hours or up to overnight to set.
3. Prepare Raspberry Sauce: From orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. In blender, purée raspberries, 1 tablespoon sugar, orange juice and peel until smooth. Strain mixture through fine-mesh strainer; discard seeds. Makes about 3/4 cup.
4. To serve, carefully run small knife around edge of ramekins to loosen panna cotta, then invert ramekins onto each of 6 dessert plates to release; spoon about 2 tablespoons raspberry sauce around panna cotta. Sprinkle each with 1 teaspoon almonds and garnish with whole raspberries and mint leaves, if desired.