Although you’ll save even more time by using canned mango, peeling and cutting a fresh one is well worth the few extra minutes – the taste and texture is so much better.
Serves : 4 : Prep : 6 mins : Cook : 4 mins : Cals per portion : 440
Ingredients: 1 large ripe mango; 2 x 200g tubs Greek yogurt; 2 passion fruit; 250g tub mascarpone cheese; 2 tbsp light Muscovado sugar
- Cut flesh from mango. Put pieces into the base of four ramekin dishes.
- Beat the Greek yogurt and the seeds and juice from the passion fruit into the mascarpone cheese to form a thick creamy mixture.
- Spoon the yogurt mixture over the mango, then sprinkle the sugar over the top.
- Grill until the sugar melts and forms a hard crispy caramel. Cool before serving.
