Peppers Experience

Grilled mango & passionfruit frozen yoghurt sundae


Grilled mango and passionfruit frozen yoghurt sundae. Prep time 20 mins, cook 20 mins(plus cooling, freezing). Serves 4-6.

  • Cheeks of 3 mangoes
  • Grapeseed oil, for brushing
  • Freeze-dried passionfruit powder,
    to serve (optional; see note)

Passionfruit frozen yoghurt

  • 175 gm caster sugar
  • 2 tbsp liquid glucose
  • 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 (⅓ cup) lime juice
  • 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.
Gourmet Traveller

Brought to you by Gourmet Traveller

As seen in the January 2014 issue of Gourmet Traveller magazine. Why not try this recipe in our fully equipped kitchens at Peppers Resorts in Tropical North Queensland.

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