The last time I made a panna cotta I went on and on about how easy this dessert is. Here's that recipe, which involves yogurt and blueberries. This one is no different in its ease, and this time around it is complemented by luscious chunks of mango. It's an easy, summery dessert, and so yummy. Gluten-free, too!

Mango Panna Cotta serves 6 to 8

One 0.25-ounce package of powdered gelatin, about 3 teaspoons
1/4 cup cold water
2 cups cream
1/4 cup sugar 
2 cups milk 
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
Pinch salt
2 to 3 very ripe mangos

Sprinkle the powdered gelatin over the 1/4 cup of cold water in a medium bowl and set it aside to soften for about 5 minutes. In a small saucepan heat the cream and sugar to a light simmer then turn off the heat. Whisk to help the sugar dissolve completely in the liquid, then whisk in the gelatin mix, making sure to whisk out any lumps. Whisk in the milk, vanilla, and salt.

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