In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.
2. Step
Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.
3. Step
Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.
4. Step
Add the heavy cream and whisk until the mixture begins to thicken.
5. Step
Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.
6. Step
Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.
7. Step
Turn down the heat to low, and bring to a simmer. Chill for one hour.
8. Step
Pour the mango purée over the panna cotta. Top with diced mango and raspberries.
