Frozen mango yoghurt terrine with citrus salad
1 hr 10 min
A fresh and fruity dessert perfect for summer and everyone around the table.
Pecan and caramel cookie
Reduced fat oil spread
20 g, melted
1500 g, slightly softened
2 medium, peeled raw, thinly sliced
2 whole, (ruby red), segmented
- Lightly spray a 11cm x 21cm loaf tin with oil. Line the base and sides with a double layer of foil, allowing the edges to hang 5cm over the long sides of the tin.
- Process the biscuits in a food processor until fine crumbs form. Add the spread and pulse until combined. Press the mixture into the base of the prepared tin. Freeze for 20 minutes or until firm.
- Meanwhile, slice 2 mangoes. Process the sliced mango, sugar and lime juice in a clean food processor until smooth. Drop alternate spoonfuls of the mango mixture and the frozen yoghurt onto the biscuit base in the prepared tin. Smooth the surface. Cover and freeze overnight until firm.
- To make citrus salad, thickly slice the remaining mangoes. Place in a large bowl with the lime and grapefruit. Turn the terrine onto a clean board. Remove the foil and stand for 10 minutes before slicing. Serve the terrine with the citrus salad.