Mango granita with coconut panna cotta

60ml water
2 tbsp caster sugar
250ml mango nectar
2 tbsp fresh lime juice
1 mango, soned peeled, thinly sliced

Coconut panna cotta:
400ml can coconut milk
300ml thickened cream
1/2 cup caster sugar
finely grated rind 1 lime
125ml hot water
1 tbsp powdered gelatine

1. Put water and sugar in a large saucepan over a medium heat. cook for 4 mins or until sugar dissolves. Remove from heat and stir in mango nectar and lime juice. Transfer to a shallow slice tin. freeze for 1 hour or until crystals begin to form. Scrape with a fork to break up crystals. freeze for a further 2 hours, repeating process 3- 4 times or until mixture looks icy. Freeze until ready to serve.
2. To make panna cotta, put coconut milk, cream, sugar and rind in a large saucepan over a low heat. cook, stirring, occasionally, for 5 mins or until sugar dissolves (do not boil). Set aside.
3. Put hot water in a small bowl. Add gelatine and whisk with a fork until dissolved. Add to coconut mixture and stir well to combine. Transfer to a jug.
4. Rinse 8x1/2 cup capacity moulds. Shake out excesss water. Evenly divide coconut mixture between moulds. Cover and refrigerate for 5 hours or overnight if time permits, or until set.
5. top panna cotta with granita and serve with mango slices on the side.