Method

• 1.
  Grease a 10cm x 30cm loaf pan (1.2L capacity) and line with baking paper. Place in the freezer to chill.
• 2.
  Place yoghurt and 300g honey in a bowl and stir to combine. Transfer to an ice cream machine and churn according to manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.)
• 3.
  Add one-third frozen yoghurt to chilled loaf pan, then top with half the mango pieces and 50g berries, using a spoon to create a slight ripple effect. Repeat layering, finishing with a final layer of frozen yoghurt. Smooth top using a palette knife and freeze for 4 hours or overnight until firm.

• 4.
  Preheat oven to 250°C. Line a baking tray with baking paper. Place remaining 400g berries and 100g honey in tray and toss to coat. Roast for 10-15 minutes until berries are soft and liquid is bubbling. Set aside to cool completely.
• 5.
  Remove terrine from pan and place on a chilled serving plate. Spoon over berry mixture and cut into slices to serve.