In a medium saucepan over medium heat, combine 400g of mango flesh, 30ml of lime juice, and 30g of caster sugar. Stir gently and cook until the mixture begins to simmer, about 5 to 7 minutes. Once simmering, remove from heat and blend until smooth. Allow the coulis to cool until you’re ready to incorporate 180g of it into your Mango Panna Cotta.

In a separate saucepan, combine 250ml of full cream milk, 250ml of heavy cream, 40g of caster sugar, and 180g of the prepared mango coulis. Place over medium heat and stir occasionally, warming the mixture until it is just simmering, around 5 minutes.

In a small bowl, mix 7g of gelatine powder with 1 tablespoon of cold water and let it sit for 5 minutes until it thickens. Once the cream mixture reaches a simmer, remove it from heat and whisk in the gelatine paste until fully dissolved.

Add ½ teaspoon of lime zest to the warm mixture and stir gently to combine. Carefully pour the mixture into individual cups or glasses, filling each about three-quarters full. Place them in the refrigerator and let the Mango Panna Cotta set for at least 2 hours.

Once the panna cotta has set, remove it from the fridge and drizzle with the reserved mango coulis. Top with fresh mango cubes, a sprig of mint, and a sprinkle of desiccated coconut for added flair. Serve chilled.