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Mango pine-lime sundae

Australian Gourmet Traveller recipe for mango pine-lime sundae.

By Rodney Dunn
  • 40 mins preparation
  • 10 mins cooking plus freezing, cooling, chilling, infusing
  • Serves 6
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Mango pine-lime sundae
You’ll need to begin this recipe a day ahead.


  • 600 gm mango or papaya, cut into bite-sized pieces
  • 450 gm pineapple, cut into bite-sized pieces
  • 200 ml gin
  • 2 tbsp caster sugar
  • Finely grated rind and juice of 1 lime
  • Pulp of 3 passionfruit
  • To serve: lime wedges
Pine-lime sorbet
  • Pulp of 3 passionfruit
  • 500 ml fresh pineapple juice (2 cups)
  • 300 ml sugar syrup (see note)
  • 60 ml lime juice (¼ cup)
Vanilla ice-cream
  • 450 ml pouring cream
  • 375 ml milk (1½ cups)
  • 2 vanilla beans, split and seeds scrape
  • 6 egg yolks
  • 150 gm caster sugar


  • 1
    Combine mango, pineapple, gin, sugar, and lime rind and juice in a bowl, cover and refrigerate to infuse (overnight).
  • 2
    For pine-lime sorbet, process passionfruit pulp in a food processor to separate juice from seeds, strain through a fine sieve to yield 50ml juice (discard seeds). Combine in a bowl with remaining ingredients, then freeze in an ice-cream machine until required. Makes about 1 litre.
  • 3
    For vanilla ice-cream, bring cream, milk and vanilla beans and seeds to the boil in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Pour cream mixture over and whisk to combine. Return mixture to pan and stir continuously over low-medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain through a fine sieve into a bowl, refrigerate until chilled, then freeze in an ice-cream machine until required. Makes about 1 litre.
  • 4
    To serve, spoon infused fruit into chilled serving glasses, top with scoops of pine-lime sorbet and vanilla ice-cream, drizzle with passionfruit pulp and serve immediately
    with lime wedges.


To make sugar syrup, stir equal quantities of caster sugar and water in a saucepan over medium-high heat until sugar dissolves, bring to the boil then cool completely before using. 1 cup caster sugar and 1 cup water will yield 300ml sugar syrup. Sugar syrup will keep refrigerated in a sterile container indefinitely.
This recipe is from the February 2013 issue of

  • Author: Rodney Dunn