Combine gelatin and water in a small bowl-set aside for 5 minutes to soften gelatin.

Mix cream, sour cream and sugar in medium saucepan. Gently stir over medium heat until mixture comes to a simmer. Remove from heat and whisk in gelatin mixture until well dissolved. Add vanilla.

Lightly coat six 3/4-cup ramekins with cooking spray. Divide panna cotta between ramekins. Cover and chill at least 4 hours or overnight to set.

Combine all Mango sauce ingredients in a food processor or blender.  Pulse until smooth.

To serve, run a knife around each dessert and invert on plate. Spoon sauce over.