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Grilled mango and passionfruit frozen yoghurt sundae

Australian Gourmet Traveller recipe for grilled mango and passionfruit frozen yoghurt sundae.

By Alice Storey
  • 20 mins preparation
  • 20 mins cooking plus cooling, freezing
  • Serves 4 - 6
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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.


  • 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 caster sugar (½ cup)
  • 80 ml lime juice (1/3 cup)
  • Pulp of 3 passionfruit


  • 1
    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.
  • 2
    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.
  • 3
    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