Cooking Time Prep time 30 mins, cook time 60 mins.
1Mango, coarsely chopped
100 gm.Greek-style Yoghurt
85 gm.Cream, lightly whisked
80 gm.Caster Sugar
3 tbsp.Mint, finely sliced
2Lime, Zests and juice of
Process mango in a food processor until smooth
Pass through a fine sieve into a bowl to yield about 200gm.
Add the yoghurt, whisk to combine and refrigerate until required.
Whisk cream and mascarpone in a bowl to soft peaks and refrigerate until required.
Stir caster sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves.
Bring to the boil and cook until mixture reaches 118oC on a sugar thermometer (6-8 minutes).
Meanwhile, whisk yolks in an electric mixer on low speed.
Gradually add sugar syrup and whisk until cooled to room temperature (4-5 minutes).
Fold in mango mixture, and then fold in cream mixture and spoon into loaf tin lined with plastic wrap.
Freeze until firm (3-4 hours).
Remove 10 minutes before serving.
For the Pineapple:
Heat a griddle pan, to high heat.
Dust pineapple with sugar and grill, turning occasionally, until all sides are caramelised (1-2 minutes per side), then set aside to cool slightly.
Toss with mint leaves and lime zests and drizzle with a squeeze of lime.