BBQ Mango Cheeks with Pavlova Ice cream

Prep: Overnight. Serving preparation time: 5 minutes

Cooking: 15 minutes


  • 2 cups raspberries
  • 170g tin of passionfruit pulp
  • ¼ cup of sugar
  • 1-litre good quality vanilla ice cream
  • 1 box of meringue drops
  • 3 ripe mangoes
  • White chocolate, for serving
  • Fresh raspberries, for serving


  1. Place raspberries into a saucepan over a medium heat and add the sugar. Cook down for 15 minutes until slightly thickened.
  2. Place passionfruit puree into a saucepan and cook it down until slightly thickened.
  3. Place purees in the fridge to cool. 
  4. Remove ice cream from the freezer and allow to soften. Place it into a large shallow container.
  5. Using only half of the raspberry mix, and the entire passionfruit dollop the purees into your ice cream but keep them far away from each other.
  6. Gently chop half the box of meringue drops and toss them evenly over.
  7. With a gentle swirling motion create a Pavlova swirl through your ice cream.
  8. Place ice cream into an appropriate container and return to freezer to harden overnight.
  9. To serve, slice the cheeks from mango, place them flesh side down on BBQ or griddle pan for about 5 minutes or until you get well caramelized lines on them.
  10. Spread a smear of raspberry swirl onto the plate; add a few raspberries and meringue drops. Lay your mango on the plate and top with a generous scoop of ice cream. 
  11. Grate some white chocolate over the top.
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