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Grilled mango and passionfruit frozen yoghurt sundae

With passionfruit frozen yoghurt in the freezer and mangoes to pop on the grill, a fine finale for your barbie is whipped up in a flash.

You'll need

Cheeks of 3 mangoes For brushing: grapeseed oil To serve: freeze-dried passionfruit powder (optional; see note)   Passionfruit frozen yoghurt 175 gm caster sugar 2 tbsp liquid glucose 500 gm Greek-style yoghurt 80 gm sour cream 1 tbsp lime juice Pulp of 3 passionfruit   Passionfruit syrup 110 gm (½ cup) caster sugar 80 ml (1/3 cup) lime juice Pulp of 3 passionfruit


  • 01
  • For passionfruit frozen yoghurt, stir sugar, glucose and 175ml water in a small saucepan over medium heat until sugar dissolves, bring just to the simmer, then set aside to cool. Combine yoghurt, sour cream, lime juice and passionfruit pulp in a bowl and whisk in the sugar syrup until smooth. Churn in an ice-cream machine, then freeze until firm.
  • 02
  • Meanwhile, for passionfruit syrup, stir together ingredients and 60ml water in a small saucepan over medium heat until sugar dissolves, then simmer until syrupy (about 10 minutes) and set aside to cool.
  • 03
  • Heat a grill or barbecue to medium-high heat. Brush mango cheeks lightly with oil and barbecue cut-side down until charred (2-3 minutes). Remove from barbecue and slice each cheek in half. Divide mango among serving glasses, add scoops of passionfruit frozen yoghurt, drizzle with passionfruit syrup, dust with freeze-dried passionfruit powder and serve with extra passionfruit syrup on the side.

Note Freeze-dried passionfruit powder is available from select delicatessens, grocers and online at

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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