The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mango sundaes with salted-caramel ice-cream

We've made a subtly salty caramel ice-cream, but other flavours would be most welcome here - coconut, caramel or vanilla would all work well. Add whatever sundae-style embellishments you fancy; chopped nuts or shredded coconut are our picks for extra texture.

You'll need

2 mangoes, flesh cut into wedges ½ pineapple, diced 2 bananas, thickly sliced Juice of 1 lime Gin to taste, plus to serve To serve: shop-bought sponge cake and chopped candied or roasted nuts   Salted-caramel ice-cream 330 gm (1½ cups) caster sugar 40 gm butter, coarsely chopped 750 ml (3 cups) cream 250 ml (1 cup) milk 1 vanilla bean, split, seeds scraped 8 egg yolks   Mango-caramel syrup 3 mangoes, flesh diced 50 ml lime juice 50 ml gin 220 gm (1 cup) caster sugar Scraped seeds of 1 vanilla bean


  • 01
  • For salted-caramel ice-cream, stir 280gm sugar and 60ml water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil, cook until dark caramel (5-6 minutes), then remove from heat. Add butter, 125ml water and 1 tsp sea salt (take care, hot caramel will spit), stir to combine, then add cream, milk, and vanilla bean and seeds. Whisk over medium heat and bring to the simmer. Whisk yolks and remaining sugar in a bowl until pale (4-5 minutes), pour caramel mixture in, whisking to combine, then return to pan and stir continuously over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl and leave to cool, whisking occasionally, then refrigerate to chill. Churn in an ice-cream machine, then freeze in a sealed container until required. Makes about 1.5 litres.
  • 02
  • For mango-caramel syrup, process mango, lime juice and gin in a food processor or blender until smooth, then set aside. Stir sugar, vanilla seeds and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat, carefully add 100ml water (take care, hot caramel will spit), then return to heat and stir. Add mango purée and stir to just combine, remove from heat, strain into a bowl and refrigerate to chill.
  • 03
  • Combine mango, pineapple and banana in a bowl with lime juice and gin to taste. Stand to macerate for 15 minutes. Divide among serving bowls, then coarsely crumble pieces of sponge cake over the top, drizzle with gin to taste. Top with scoops of ice-cream and serve drizzled with mango-caramel sauce and sprinkled with chopped candied nuts.

At A Glance

  • Serves 6 - 8 people
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
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 - 8 people

Featured in

Jan 2014

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

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