Char-grilled Mango and Coconut Crumble Sundae

Using Mango and Toasted Coconut Creamy Frozen Yoghurt

  • Serves 4

  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/2 cup (40g) shredded coconut
  • 1/4 cup (55g) caster (superfine) sugar
  • 40g unsalted butter, melted
  • 2 tablespoons caster (superfine) sugar, extra
  • 2 mangoes, cheeks cut
  • 4 scoops Weis Mango and Toasted Coconut Creamy Frozen Yoghurt



Preheat oven to 160oC (325oF).  

To make the crumble, place the flour, coconut, sugar and butter in a bowl and mix to combine.  Place on a lightly greased baking tray lined with non-stick baking paper.  Cook for 10-15 minutes or until golden.  Set aside to cool.

Heat a char-grill pan over high heat.  Place the extra sugar on a plate and press the mango cheeks, flesh-side down, into the sugar.  Grill for 30 seconds each side or until golden and charred.  

To serve, place the mango cheeks on plates, top with a scoop of the frozen yoghurt and spoon over the coconut crumble.


Featured Product

Mango & Toasted Coconut

A perfect combination of luscious mangoes, toasted coconut & creamy yoghurt

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