Frozen Mango Terrine

Updated: 9 April 2014 | Author: Bulla Dairy Foods

Frozen tropical treats.


  1. Line a 30cm terrine tin with Baking paper or cling wrap.
  2. Spoon 1/3 of Bulla Frozen Mango Fruit'n Yoghurt into terrine and press firmly using a flat based glass.
  3. Place ½ the mango slices in a layer over the Bulla Frozen Mango Fruit'n Yoghurt. Top the mango with another layer of Fruit'n Yoghurt.
  4. Repeat layering finishing with Bulla Fruit'n Yoghurt.
  5. Cover with plastic wrap and freezer for up to 24 hours.
  6. Place the reserved liquid in a saucepan and bring to the boil, and simmer until liquid is reduced by half, add the passionfruit mix well. Cool prior to use.


Frozen Mango Terrine


  • 2 x litres Bulla Frozen Mango Fruit & Yoghurt, softened
  • 2 x 425g cans Mango slices, drained liquid reserved
  • 110g can passionfruit or mango pulp
  • Fresh fruit to garnish

Prep Time: 10 minutes
Cooking Time: Requires Freezing 6 hours
Serves: 4 - 6 


To Serve

Sliced with passionfruit coulis and fresh fruit.


Mango maybe replaced with passionfruit, berries, banana, peaches or pineapple.

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