GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mango yoghurt sorbet with tropical fruit


You'll need

165 gm (¾ cup) white sugar 2 tbsp julienned ginger 75 ml green ginger wine 2 mangoes, cheeks removed, peeled and cut into wedges 2 ripe bananas, thickly sliced crossways 1 red papaya, seeds removed, thickly sliced   Mango yoghurt sorbet 220 gm (1 cup) white sugar 650 gm thick natural yoghurt 1 tbsp lime juice 100 gm (about ½ mango) coarsely chopped mango ½ vanilla bean, scraped seeds only

Method

  • 01
  • For mango yoghurt sorbet, combine sugar and ½ cup water in a small saucepan and stir over medium heat until sugar dissolves, bring to the boil, then remove from heat and cool. Whisk yoghurt in a bowl until smooth, add ¾ cup sugar syrup and lime juice and whisk to combine. Churn in an ice-cream maker according to manufacturer’s instructions. Meanwhile, process mango, vanilla seeds and a little remaining sugar syrup to taste (you may not need all the syrup, depending upon the natural sweetness of the mango) until smooth. Transfer frozen yoghurt mixture to a bowl, fold through mango purée to form a rippled effect and freeze for 6 hours or until firm. Makes about 1 litre.
  • 02
  • Combine sugar, ginger and ¾ cup water in a saucepan and stir over medium heat until sugar dissolves. Bring to the simmer and cook for 10-12 minutes or until ginger is translucent. Remove from heat, add wine and stir to combine, then cool.
  • 03
  • Combine fruit in a bowl, pour over enough ginger syrup to coat and toss. Serve fruit and remaining syrup with mango yoghurt sorbet.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×