AT A GLANCE
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.
|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 fresh-as.com.