• 100ml mangosteen puree

  • 200ml yogurt

  • 200ml cream

  • 1/2 cup caster sugar

  • 1/2 teaspoon vanilla extract

  • 2 sheets gelatine

  • Mango

  • lime juice

  • sugar

  • lime zest

To open a mangosteen: The inedible exterior of the fruit starts out fibrous and firm, but softens during the ripening process. Score around the centre of the fruit with a sharp knife taking care not to cut into the soft flesh underneath. Pull the shell gently to release the white flesh inside.



  1. Soak the gelatine in cold water.

  2. Whisk yoghurt, cream, mangosteen puree and vanilla together.

  3. In a small pan heat the sugar with a few tablespoons of water to dissolve the crystals. I had to heat this mixture until boiling because the sugar here in Hanoi is really crystallised and I didn’t have any caster sugar. When the sugar has dissolved remove from heat and stir the gelatine through. Pour into a bowl, cool slightly then mix few tablespoons of the cream mixture through to cool it.

  4. Mix the gelatine mixture through the rest of the cream, pour into 4 moulds and refrigerate until set, about 4 hours.

  5. Finely blender the mango with some granulated sugar and a squeeze of lime juice and set aside.

  6. Meanwhile prepare lime zest. Peel the zest from a lime with a vegetable peeler. Remove any white pith with a sharp knife and julienne the green zest. Place zest in a small pan and cover with cold water. Heat until boiling, then drain and refresh the zest. Repeat one more time. This removes the bitterness from the zest.

  7. stir prepared zest through mango mixture, put it two tablespoons on top of each set pannacotta and serve immediately.