Method

• 1.
  Grease a 6-cup (1.5L) capacity loaf tin and line base and sides 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 large bowl and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters or in a stand mixer fitted with the whisk attachment. Return to container and refreeze. Repeat 2 or 3 times, until mixture is thick and semi-frozen throughout.)
• 3.
  Add one third of the frozen yoghurt to the chilled loaf pan, then top with half the sliced mango 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 overnight, until firm.
• 4.
  Preheat oven to 250°C/230°C fan-forced. Place remaining 400g berries and 100g honey in a roasting dish 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 turn out onto a chilled serving plate. Top with mango cubes and spoon over the berry mixture. Cut into slices to serve.