Ingredients ( serves 6 )

• 215g (1 cup) caster sugar
• 250ml (1 cup) water
• 160ml (2/3 cup) honey
• 520g (2 cups) Greek-style yoghurt
• 300ml pouring cream
• 3 ripe large mangoes, cheeks removed, peeled
• Olive oil spray
• 2 tbs unsalted pistachio kernels, coarsely chopped
• Honey, extra, to serve

Method

1. Place the sugar and water in a small saucepan over medium heat and stir until the sugar dissolves. Reduce heat to low and cook, without stirring, for 4 minutes or until the syrup thickens slightly. Remove from heat. Stir in the honey. Transfer to a large bowl and set aside to cool.
2. Add the yoghurt and cream to the sugar syrup and stir until well combined. Pour the yoghurt mixture into a square 23cm (base measurement) cake pan. Place in the freezer for 6-8 hours or until firm.
3. Use a metal spoon to transfer one-quarter of the yoghurt mixture to the bowl of a food processor and process until smooth. Transfer to a sealable plastic container and place in the freezer. Repeat, in 3 more batches, with the remaining yoghurt mixture, adding each batch to the container. Cover and place in the freezer for 4 hours or until firm.
4. Preheat a barbecue grill on high. Lightly spray both sides of the mango cheeks with olive oil spray. Cook for 1-2 minutes each side or until lightly charred.
5. Divide the mango cheeks and gelato among serving plates. Sprinkle with the pistachios and drizzle over extra honey. Serve immediately.