Create a sweet and refreshing passionfruit treat to cool down this summer.

By Australian Passionfruit

Prep time: 10 minutes + freezing time

Makes: 12 bars

Ingredients

2 cups Greek yoghurt
1/4 cup shredded coconut
1 tsp vanilla paste or extract
2 tsp maple syrup
1/4 cup fresh passionfruit pulp, plus 1 Tbsp extra (4-5 fresh passionfruit)
2 cups pureed mango (500 g)
1 tsp lime juice

Shop all your fresh ingredients at your local Westfield

Method

1. Line a 20cm cake tin with baking paper.
2. In a medium bowl combine yoghurt, coconut, vanilla and maple syrup. Spread
   yoghurt mixture evenly across the base of the prepared tin and freeze for 1–2 hours, until just firm to the touch.
3. Combine mango puree, lime juice, and 1/4 cup passionfruit pulp. Spread over
   yoghurt layer and smooth top. Drizzle with remaining passionfruit and return to
   freezer until solid – approximately 4 hours, or overnight.
4. Remove pan from freezer and set on bench for 5 mins. Use baking paper to lift
   slice onto a cutting board and leave 5–10 minutes to thaw slightly. Cut into 12
   bars, serve immediately or store in the freezer for a handy snack.

Tip:

For a dairy free / vegan treat, replace Greek yoghurt with an equal quantity of
coconut yoghurt.