Method

• 1.
  Place mango and sugar in a small saucepan over medium heat and bring to a simmer.
• 2.
  Cook for 7-8 minutes until thickened and mango is soft.
• 3.
  Transfer to a small food processor and whiz until smooth.
• 4.
  Chill for 1 hour or until completely cool.
• 5.
  Meanwhile, for the yoghurt sorbet, place sugar, honey and 1 cup (250ml) water in a small saucepan over medium heat.
• 6.
  Bring to a simmer and cook for 3-4 minutes until sugar has dissolved and mixture has thickened slightly. Chill for 1 hour or until cooled completely.
• 7.
  Place yoghurt, vanilla, lime zest and cooled sugar syrup in a bowl and whisk to combine.
• 8.
  Transfer to an ice cream machine and churn for 1 hour-1 hour 15 minutes until thickened.
• 9.
  Transfer to a bowl and freeze for 1 hour or until almost firm. Add mango puree and swirl to combine.
• 10.
  Quickly transfer to a piping bag fitted with a 2cm star nozzle.
• 11.
  Freeze for 20 minutes if needed to firm again.
• 12.
  Meanwhile, for the macadamias, line a small baking tray with baking paper. Place macadamias on the prepared tray.
• 13.
  Heat honey in a small saucepan over medium heat. Cook for 4 minutes or until dark golden.
• 14.
  Pour over nuts and sprinkle with sea salt flakes. Cool completely.
• 15.
  Roughly break up, place in a clean small food processor and process until finely chopped.
• 16.
  To serve, pipe yoghurt sorbet into cups and top with crushed macadamia. Alternatively, place yoghurt sorbet in a container in the freezer instead of a piping bag, and scoop into cups to serve.