Lime Pannacotta with Mango Coulis and Granite
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  • Prep time 30 '
  • Total time 180 '


  • 150 ml water
  • 40 g caster sugar
  • 3 perfectly ripe mangos or 250 g mango puree
  • Zest of 1 lime
  • 4 sheets gelatine
  • 200 g Philadelphia Light
  • Seeds from 1 vanilla pod
  • Zest and juice 2 limes
  • 200 g low fat natural yogurt
  • 0.5 tbsp icing sugar
  • 3 perfectly ripe mangos or 250 g mango puree
  • 0.5 tbsp icing sugar
  • Zest of 1 lime


  • To make the granite, heat the water and the sugar on the stove to make stock syrup. Allow it to boil until big bubbles start to appear. Peel the mango and blitz the _esh with the lime juice and zest and add to the stock syrup. Place into a plastic shallow container and put into the freezer. Stir the granite once every 20 minutes to break up the ice crystals. It should take about 2 hours to set to flaky, icy granite.
  • Start making the pannacotta by soaking the gelatine in cold water. Put the Philadelphia Light, vanilla seeds, lime zest and juice in to a sauce pan and mix over a low heat until the Philadelphia has softened and melted.
    Add in the softened gelatine and remove from the stove. Fold in the yogurt and sift in the icing sugar Mix everything well. The mix is now ready to be poured into dessert glasses and left to set in the fridge.
  • While the pannacotta is setting, make the mango coulis by peeling the mangos and blitzing the flesh with the icing sugar and the lime juice. Pass through a sieve to make a very smooth coulis.
  • Remove the pannacotta from the fridge 10 minutes or so before serving. Spoon over a couple of tablespoons of the mango coulis and garnish off with the granite. Serve immediately.


Nutritional Information

Typical values Per recipe
Energy 5394.0 kj
Energy 1288.0 kcal
Fat 26.4 g
Carb 234.4 g
Protein 41.6 g
Saturated fat 17.6 g
Salt 0.8 g
Dietary fibre 20.8 g
Sugars 231.2 g