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.